超声波辅助提取荔枝壳中多酚物质的工艺优化

Optimization of Ultrasonic-assisted Extraction of Polyphenols from Litchi Shell

以涪陵地区生产的大红袍荔枝的荔枝壳为试验原料,利用超声波辅助乙醇浸提荔枝壳中的多酚物质。采用单因素试验和正交试验对荔枝壳多酚提取进行工艺优化。在单因素试验的基础上,进行三因素三水平的正交试验,得出荔枝壳多酚提取的最佳工艺条件为乙醇体积分数60%,料液比1∶25(g∶m L),超声时间10 min,超声温度60℃,在该条件下荔枝壳多酚的提取率为2.62%。

The litchi shell of Dahongpao litchi from Fuling area was used as the experimental material to optimize polyphenol extraction process.In order to improve the content of polyphenols extracted,ethanol was used to extract polyphenols,and ultrasonic assisted extraction was used.Single factor experiment and orthogonal experiment were used to optimize the extraction process.On the basis of single factor experiment,the optimum extraction conditions of polyphenols from litchi shell were obtained by orthogonal test of three factors and three levels:ethanol concentration 60%,solid-liquid ratio 1∶25(g∶mL),ultrasonic time 10 min,ultrasonic temperature 60℃.Under this condition,the extraction rate of polyphenols was 2.62%.