橄榄总多酚提取工艺优化研究  

Extraction of Total Polyphenol from Chinese Olive (Canarium ablum L.)

作　　者：林玉芳[1] 陈清西[1] 关夏玉[1] 陈明贤[1] 欧高政[1] 

机构地区：[1]福建农林大学园艺学院,福州350002

出　　处：《中国农学通报》2011年第5期396-400,共5页Chinese Agricultural Science Bulletin

基　　金：国家科技支持计划项目"台湾果树新品种与品质控制新技术引进创新"(2007BAD07B01);福州市科技计划项目"福州市甜橄榄种质资源研究和新品种的选育"(2009-N-55)

摘　　要：本试验采用酒石酸铁法提取橄榄多酚,通过单因素和正交试验研究了提取溶剂浓度、浸提温度、浸提时间、料液比以及提取次数对橄榄多酚提取得率的影响。结果表明:影响橄榄多酚提取得率的主要因素及顺序为浸提时间>浸提温度>料液比>溶剂浓度。在考察范围内,橄榄多酚的最佳提取工艺条件为:乙醇浓度50%(v/v),浸提时间2h,浸提温度40℃,料液比(g/mL)1:30,橄榄多酚的提取得率为32.13%。In this paper, olive power was treated by common extraction. The results of single-factor examination and orthogonal experiments showed that the degree of the factors which significantly influenced the yield of polyphenol was in order of extraction timeextraction temperaturesolid-liquid ratioextraction solvent. The optimal parameters for this method were as follows： powder was extracted by ultasonic density of 50% with solid （g）-liquid （mL） ratio of 1：30 at 40℃ for 2 hours. The yield of polyphenol can be up to 32.13%.

关 键 词：橄榄 多酚 提取 优化工艺 

分 类 号：S667.5[农业科学—果树学]