摘要
采用单因素试验、正交试验进行提取工艺优选,研究了椿白皮中总多酚的提取工艺,确定椿白皮的最佳工艺条件。影响椿白皮多酚提取工艺因素次序为料液比>提取温度>乙醇浓度>提取时间,优化提取工艺为乙醇浓度为60%,料液比为1:30,提取时间1.5 h,提取温度50℃。
Using the single factor experiment and the optimized orthogonal experiment,the extrating technology of the total polyphenols in the Bark of Toona sinensisw was studies.Result impact the total polyphenols extraction process factors in order of:solid-liquid ratio > extraction temperaturw >ethanol concentration > extraction time.The optimum extraction condition was that the concentration of ethanol was 60%,solid-liquid ratio was 1:30, the extraction time was 1.5h, and the extraction temperature was 50℃.
出处
《现代食品》
2015年第17期50-52,共3页
Modern Food
关键词
椿白皮
总多酚
正交试验
Bark of Toona sinensis
Total polyphenols
Orthogonal experiment
