腰果梨中多酚物质的提取研究  

Extraction of Polyphenols from Cashew Pear

作　　者：张云竹[1] 袁成宇[2] 李明晖[1] 何金兰[1] 

机构地区：[1]华南热带农业大学理工学院,海南儋州571737 [2]华南热带农业大学机电信息工程学院,海南儋州571737

出　　处：《现代食品科技》2008年第9期904-906,共3页Modern Food Science and Technology

基　　金：华南热带农业大学校基金资助

摘　　要：本文对腰果梨中多酚的提取工艺进行了研究。考察了有机溶剂种类及其浓度、提取时间、温度、pH及料液比等5个因素对总多酚提取率的影响,得多酚提取的最佳工艺条件:提取液为70%的丙酮溶液,温度为100℃,pH=1,提取时间为60min。The optimal exaction conditions of polyphenols from cashew pear were studied in this paper. Effects of organic solvents and their concentrations, extraction time, temperature, pH value and the ratio of raw materials to solution on extraction rate of poly phenols were investigated. Acetone-water mixture was shown to be the best extraction solution and the optimal acetone concentration, ratio of raw materials to the extraction solution, temperature and extraction time were 60%, 1：1, 90℃ and 50 min, respectively.

关 键 词：腰果梨 多酚 提取 最佳条件 

分 类 号：TQ914.1[化学工程]