摘要
以新鲜苹果渣为原料,乙醇为提取溶剂,使用单因素结合正交试验的方法对超声波提取苹果渣多酚工艺条件进行优化。结果表明:苹果渣多酚最优提取工艺条件为:提取功率为600W,提取时间为25min,乙醇浓度为60%,料液比为1∶20,提取温度为45℃。在此条件下,苹果多酚的得率为2.05%。
Ultrasonic method was used to research the extraction technology of polyphenols from apple ponce , and alcohol-water was used as solvent. The optimal conditions for extraction of polyphenols were： the ultrasonic power 600W, the ultrasonic time 25min, ethanol concentration 60%, solid-liquid ratio 1∶20, extraction temperature 45℃. The research shows that the yield rate of flavonoids was 2.05% with two times extraction.
出处
《食品与发酵科技》
CAS
2014年第3期36-38,52,共4页
Food and Fermentation Science & Technology
关键词
苹果渣多酚
超声波
提取
apple ponce polyphenols
ultrasonic
extraction
