摘要
以野生滇橄榄为原料,多酚提取率为指标,在单因素试验的基础上,利用二次通用旋转试验设计,对野生滇橄榄多酚提取的工艺条件进行了优化。试验结果表明,影响多酚提取率大小的各因素依次为:提取时间>液料比>提取温度;最佳提取工艺条件为:提取温度为45℃、液料比为15∶1、提取时间为70min。
Phyllanthus emblica used as the raw material,the polyphenol extraction rate used as indicator the optimal extraction technological conditions were investigated by the Quadratic General Rotary Design based on single-factor experiments results.Results showed that significance indicators that affected extraction technology were in erder of extraction time,ratio of liquor to material,and extraction temperature.The optimum extraction conditions were extraction temperature 45℃,ratio of liquor to material 15∶1 and extraction time 70min.
出处
《中国食物与营养》
2015年第1期46-50,共5页
Food and Nutrition in China
基金
云南省自然科学基金项目"青稞膳食纤维和多酚相互作用对多酚生物有效性的影响"(项目编号:2013FB042)
云南农业大学科研启动基金项目(项目编号:A2002156)
关键词
滇橄榄
多酚
二次通用旋转试验设计
提取工艺
优化
Phyllanthus emblica
polyphenol
Quadratic General Rotary Design
extraction condition
optimization
