微波辅助提取朝鲜蓟中多酚类物质工艺条件的研究  

Study on extraction technology of polyphonel from artichoke by microwave assistant

作　　者：张俊[1] 邵敏[1] 陈剑兵[1] 程绍南[1] 陆胜民[1] 

机构地区：[1]浙江省农科院食品加工研究所,浙江杭州310021

出　　处：《食品工业科技》2008年第11期173-175,共3页Science and Technology of Food Industry

基　　金：浙江省科技厅重大项目(2005C12017);浙江省农科院重点实验室开放课题

摘　　要：研究了微波辅助处理对朝鲜蓟干叶中多酚类物质提取含量的影响,通过对微波处理时间、功率、提取液pH和料液比值的单因素和正交实验,确定最佳工艺参数为:料液比1∶8,pH=7,微波功率700W,处理90s,经过微波辅助提取的朝鲜蓟多酚提取率可达到2.27%(g/100g干叶),比不用微波1h单次水提的提取率高26.1%。研究表明,短时间的微波处理对朝鲜蓟中的热敏性咖啡酰奎宁酸等物质基本没有影响。Extraction of polyphenol from artichoke dry leaf by microwave assistant was investigated. The optimal process parameters of the extraction were： 1：8 ratio of material to liquid, pH=7,700W and 90s treatment after using single factor and orthogonal design.The extraction ratio of polyphenol increased 26.1% than that using the heat process in 1h one time without microwave treatment. The caffeoylquinic acids, which were liable to oxidantion when heated, were not affected by the microwave treatment.

关 键 词：朝鲜蓟 多酚 微波 咖啡酰奎宁酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]