回归正交法优化核桃青皮中单宁酸提取工艺的研究  

Study on Optimizing Extraction of Tannic Acid from Walnut Rind through Orthogonal Regression Design

作　　者：王红[1] 李永霞[1] 王文杰[1] 刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与发酵科技》2011年第3期72-75,共4页Food and Fermentation Science & Technology

摘　　要：以核桃青皮为原料,采用超声波法提取其中的单宁酸,在单因素试验基础上,以回归正交旋转组合设计方法优化提取工艺。结果表明,核桃青皮中单宁酸最佳工艺条件为:乙醇体积分数48%,液料比25mL/g,提取温度60℃和提取时间39min。在此条件下,单宁酸提取率可达5.17%。The tannic acid from walnut rind was extracted by ultrasonic-assisted extraction method.The extraction technologies were optimized through orthogonal regression design based on single factor tests.The results showed that the optimum conditions were： volume fraction of ethanol 48%,ratio of material to solvent 25mL/g,extraction temperature 60℃ and extraction time 39min,the walnut rind tannic acid yield could up to 5.17% under the optimum conditions.

关 键 词：核桃青皮 单宁酸 超声波提取 回归正交 

分 类 号：TS209[轻工技术与工程—食品科学]