微波辅助提取油橄榄果渣多酚  

Microwave Assisted Extraction of Ployphenols from Olive Processing Pomace

作　　者：孔维宝[1,2] 李阳[1] 白万明[1] 许晓卉[1] 张继[1,2] 

机构地区：[1]西北师范大学生命科学学院 [2]甘肃特色植物有效成分制品工程技术研究中心,甘肃兰州730070

出　　处：《食品与发酵工业》2011年第4期233-237,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2008BAK51B05);科技部科技人员服务企业行动项目(2009GJG10004);甘肃省科技支撑计划项目(0804GKCA028);西北师范大学青年教师科研计划项目(NWNU-LKQN-10-30)

摘　　要：利用微波辅助技术对油橄榄加工果渣中多酚的提取工艺进行了研究,考察了提取方式、溶剂种类和浓度、料液比、微波提取功率、处理时间等因素对油橄榄果渣多酚提取含量的影响。结果表明:微波辅助提取油橄榄果渣多酚的提取量比常规溶剂提取方法提高18%～38%,适宜提取溶剂为乙醇。正交实验确定的优化工艺为:料液比1∶20(g∶mL)、微波功率300 W、处理时间3 min、乙醇体积分数60%,在此优化条件下,油橄榄果渣多酚含量可达1.02%。The microwave assisted extraction （MAE） conditions including extraction methods, solvent types and concentrations, ratio of solid to liquid, microwave power, and controlling time of polyphenol from olive processing pomace were investigated. The results indicated that the polyphenol content extracted under MAE was higher than 18% -38% compared with the conventional solvent extraction method, and the best solvent was ethanol. The optimized MAE parameters using orthogonal experimental design based on the single factor experiments were： ratio of solid to liquid 1：20 （g： mL）, microwave power 300 W, extraction time 3 min, extraction solvent 60 % ethanol. Verification of the optimization showed that the polyphenol content of 1.02 % was obtained under the optimal conditions.

关 键 词：油橄榄果渣 微波辅助提取 多酚 

分 类 号：TQ461[化学工程—制药化工]