苹果多酚浸提方法的研究  

Factors Influenced the Extraction of Apple Polyphenols by Organic Regents

作　　者：栾晏[1] 籍保平[1] 姜慧[1] 周峰[1] 陈龙飞[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2005年第9期211-215,共5页Food Science

摘　　要：苹果多酚是一类具有强抗氧化性的物质,本文主要研究了有机溶剂浸提法和超声波浸提法两种方法在从苹果粉中提取多酚方面的异同,影响因素主要包括提取溶剂、温度、时间、料液比、提取次数。结果表明,有机溶剂提取苹果多酚的最佳工艺参数为:70%的乙醇-水混合溶液按1:20的料液比,在30℃水浴中浸提两次,每次处理30min。超声波提取苹果多酚的最佳工艺参数为:70%的乙醇-水溶液按1:30的料液比在冰浴中用超声波处理两次,每次处理时间为15min。在同样的提取条件下,超声波浸提得率远高于有机溶剂浸提得率。Apple polyphenols is a kind of functional compounds in apple with strong antioxidant activity. Several extracting reagents, different extracting temperature, time, times and ratio between material and organic reagents. It indicated that the optional conditions for organic reagents extraction is： 70% ethanol solvent was used to extract apple polyphenols from the dried apple powder by 1：20（apple dried powder： ethanol solvent） under 30℃ two times and 30min for each time. And the optional conditions for ultrasonic wave extraction is： 70% ethanol solvent was used to extract apple polyphenols samt to that of organic reagents, the extracting temperature is ice bath and the ratio betweent apple powder and 70% ethanol solvent is 1：30 not farmilar to that of organic reagents extraction, and the extractiong times is 2 times same as that of organic reagents extraction. From all above, the optional method for apple polyphenols extracting is ultrasonic wave which can be used to get more apple polyphenols than that by organic reagents.

关 键 词：苹果多酚 有机试剂 浸提 超声波 

分 类 号：TS201.23[轻工技术与工程—食品科学]