摘要
以猕猴桃为研究对象,以多酚得率为衡量提取工艺的指标。采用单因素和正交试验考察了有机溶剂种类、溶剂的浓度、料液比、超声温度和时间5个因素对猕猴桃总酚提取率的影响。结果表明,超声辅助提取的最佳工艺条件为:浸提溶剂为丙酮、体积分数为60%、料液比为1:4、在60℃下超声15min,多酚得率为426.562mg/L。
The paper reported the ultrasonic-assisted extraction technology of polyphenols from kiwi fruit. The effect factors including organic solvent and its concentration, ultrasonic time, extraction temperature and mass/volume were optimized by single and orthogonal experiment. The result showed the optimum process conditions were 60% acetone, mass/volume ratio 1：4 at 60 ℃ for 15 min, the yield of polyphenols was 426.562 mg/L.
出处
《食品科技》
CAS
北大核心
2013年第1期210-214,共5页
Food Science and Technology
基金
青岛农业大学高层次人才启动基金项目(630631)
关键词
猕猴桃
多酚
超声辅助
提取工艺
kiwi fruit
polyphenols
ultrasonic-assisted
extraction technology
