摘要
采用微波提取技术对香菇中的酚类物质进行提取,并通过单因素和正交试验对其提取工艺进行了优化。结果表明,最佳提取工艺为:乙醇体积浓度60%,微波功率400 W,微波时间30 s,料液比1∶25,此条件下香菇中酚类物质的提取率为9.24%。
Microwave extraction technology was used to extract the phenolic compounds in mushrooms, and the extraction process was optimized by single factor and orthogonal experiment. The results show that the optimal extraction process are 60% ethanol concentration, 400 W microwave power, 30 s microwave time, 1∶25material liquid ratio, the extraction rate of phenolic compounds is 9.24%.
出处
《食品工程》
2015年第2期16-18,30,共4页
Food Engineering
基金
沈阳师范大学大学生创新基金项目(2014B7812)
关键词
香菇
微波
酚类物质
提取工艺
mushroom
microwave
phenolic compounds
extraction process
