微波与超声波提取杨梅汁多酚类物质的对比研究  

Comparison Study on the Microwave and Ultrasonic Wave Extraction Polyphenol from Bayberry Juice

作　　者：郑利琴[1] 张慜[1] 孙金才 丁占生[1,2] 

机构地区：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122 [2]浙江海通食品有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2010年第4期514-520,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062);江苏省“‘333’高层次人才培养工程”资助项目

摘　　要：以杨梅汁为原料,采用微波和超声波对杨梅汁中的多酚类物质提取进行了对比研究,两种方法分别采用单因素及正交实验,探讨了最佳提取条件和参数。结果表明:微波提取的最佳工艺参数为乙醇体积分数为80%,微波功率500 W,处理时间25 s,液料体积质量比为4 mL∶1 g;提取多酚提取量为514.837 mg/L;超声波提取的最佳工艺参数为乙醇体积分数为60%,超声波功率500 W,处理时间35 min,液料体积质量比为4 mL∶1 g,多酚提取量为609.256 mg/L。超声波提取的杨梅多酚类物质的量多于微波提取的量。In this study,the microwave and ultrasonic techniques were introduced to used to extract polyphenol from bayberry（Myrica rubra） juice.the optimum extraction conditions were investigated by the single facter and orthogonal design.The results showed that the optimal conditions for the microwave extraction as follows： alcohol density 80%,microwave power 500W,radiation time 25 s,and 4∶1 ration of liquid to material.The yield of polyphenol could reach 514.837 mg/L.The results showed that the optimal conditions of the ultrasonic extraction as follows： alcohol density 60%,ultrasonic power 500 W,ultrasonic time 35 min,and 4∶1 ration of liquid to material.The yield of polyphenol could reach 609.256 mg/L.the aboved results demonstrated that the ultrasonic extraction capacity of polyphenol from bayberry（Myrica rubra） juice was higher than that of the microwave extraction.

关 键 词：杨梅汁 多酚 微波辅助提取 超声波辅助提取 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]