雪莲果叶中多酚的提取工艺研究  

Study on Extraction Technology of Polyphenols from Yacon (Smallanthus sonchifolius) Leaves

作　　者：陈红惠[1,2] 吕静[1] 彭郦[1] 马荣池[1] 彭光华[1,3] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]文山师范高等专科学校生化系,云南文山663000 [3]西藏自治区质量技术监督局,西藏拉萨540000

出　　处：《食品科学》2009年第2期88-91,共4页Food Science

摘　　要：以雪莲果叶为原料,采用醇提方法提取其多酚物质。通过单因素、正交试验和方差分析确定了最佳提取条件为:乙醇浓度30%,料液比1:40,提取温度70℃,提取时间1h,提取2次。在最佳条件下多酚的提取量为32.92mg/g,此结果可为雪莲果叶的开发利用提供技术依据。In this study,yacon leaves were used as raw material to extract polyphenols. The extraction process of polyphenols from yacon leaves with alcohol were optimized via single-factor test,orthogonal test and variance analysis. The optimal extraction conditions are as follows: 30% ethanol as extraction solvent,ratio of material to solvent 1:40,temperature 70 ℃,extraction time 1 h and extraction times twice. Under these conditions,the extraction yield is up to 32.92 mg/g.

关 键 词：雪莲果叶 多酚 提取 

分 类 号：TQ914.1[化学工程]