苹果生果中苹果多酚提取工艺的优化研究  

Optimization of extraction conditions of apple polyphenol from immature apples

作　　者：陈莹[1] 徐抗震[1] 聂威[1] 宋纪蓉[1] 庞伟[1] 

机构地区：[1]西北大学食品科学与工程系,陕西西安710069

出　　处：《应用化工》2009年第11期1582-1585,共4页Applied Chemical Industry

基　　金：陕西省教育厅科技专项基金项目(07JK403);陕西省重大科技专项计划项目(2006kz09-G4)

摘　　要：采用响应面法,对苹果生果中多酚的提取工艺进行了优化设计,建立了提取苹果多酚的二阶响应回归模型,分析了主要工艺参数的影响及其交互作用。结果表明,提取总酚的最佳工艺条件为:温度94.4℃、浸提时间10.68 min、液料比30.2 mL/g,其最终提取率为108.6 mg/g。Using response surface methodology, extraction process of appl seting up the second-order response regression model of extraction of the e polyphenol was optimized, apple polyphenol. And the impact of process parameters and their interactions were analyzed, the results showed that optimum extraction conditions of the total phenols were below ： the temperature was 94.4 ℃, the extraction time was 10.68 min,the ratio of liquid to material was 30.2 mL/g,and the extraction rate wss 108.6 mg/g.

关 键 词：苹果多酚 分离 总酚 响应面法 

分 类 号：TQ028.5[化学工程]