超声波辅助提取魔芋多酚工艺研究

Study on ultrasonic-assisted extraction technology of polyphenol from klonjac glucomannan

为改善提取魔芋多酚工艺,通过考察超声温度、乙醇浓度、超声时间、料液比等因素对魔芋多酚提取率影响,研究超声波辅助提取魔芋多酚最优工艺;结果表明,在超声功率150 W、乙醇浓度60%、超声温度70℃、料液比1∶20条件下超声50 min;魔芋多酚最高提取率为1.174 mg/g鲜魔芋。

The ultrasonic-assisted extraction process of polyphenol from konjac glucomannan by ethanol aqueous was studied. The influences of the ultrasonic temperature, ethanol concentration, ultrasonic time, material-solvent ratios on the yield were investigated. Under the ultrasonic power was 150 W, the optimal extraction conditions were 60% alcohol concentration, 70 ℃ ultrasonic temperature, 50 min ultrasonic time, 1 ： 20 material-solvent ratio. Tile extraction efficiency ofpolyphenol was 1.174 mg/g fresh konjac under optimum technological conditions. Ultrasonic-assisted extraction was a good method to extract polyphenol from konjac glucomannan.