摘要
本文以桑葚果渣为对象,通过对比不同提取方式,选择超声波辅助提取法作为桑葚果渣中结合态多酚的最佳提取方式。通过多酚提取单因素实验,确定料液比1∶20,提取温度80℃,提取时间60 min,结合态多酚提取含量最高,为258.19 mg·g^-1。
This paper takes mulberries residue as the object,by comparing different extraction methods,ultrasonic assisted extraction method was selected as the best extraction method of the combined polyphenols from mulberries residue.Through single-factor experiment of polyphenol extraction,the ratio of material to liquid was 1∶20,the extraction temperature was 80℃,and the extraction time was 60 min,The highest extraction content of binding polyphenols was 258.19 mg·g^-1.
作者
周冰怡
张波
曹艳
Zhou Bingyi;Zhang Bo;Cao Yan(Department of Applied Engineering,Zhejiang Economic and Trade Polytechnic,Hangzhou 310018,China;Food Science Institute,Zhenjiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《现代食品》
2020年第9期84-87,共4页
Modern Food
基金
浙江经贸职业技术学院大学生创新项目(编号:2019019)
浙江经贸职业技术学院省属高校基本科研业务费专项资金资助(编号:19QNJJ18)。
关键词
桑葚
结合态多酚
单因素实验
Mulberry
Combined polyphenols
Single factor experiment
