槟榔生物酚提取工艺条件的研究  

Study on the condiations of extracting polyphenol of arecanut

作　　者：郑仕宏[1] 任费燕[1] 周文化[1] 张海德[2] 普义鑫[1] 李忠海[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]海南大学食品学院,儋州571737

出　　处：《食品科技》2010年第10期201-203,207,共4页Food Science and Technology

基　　金：国家科技支撑项目(2007BAD76B03);2008湖南省青年骨干教师资助项目;2009湖南省大学生创新资助项目

摘　　要：采用正交试验设计法优化槟榔多酚提取工艺条件,以槟榔多酚提取率为指标,考察温度、时间,甲醇浓度、料液比对槟榔多酚提取率的影响。结果得到最佳提取条件为温度为65℃、时间为60min、甲醇浓度为50%、料液比为1∶20,此时槟榔多酚提取率为6.72mg/g。The extraction of polyphenol of arecanut was optimized by orthogonal experiment design. Study the effect of temperature, time, methanol concentration, ratio of material on the extraction efficiency of polyphenol of arecanut by the index of extraction efficiency. The result showed that the optimum extracting conditions is temperature 65 ℃ , time 60 min, methanol concentration 50% , and ratio of material 1 ∶20. The extraction efficiency is 6.72 mg/g.

关 键 词：槟榔 多酚 提取 

分 类 号：R284.2[医药卫生—中药学]