柿果多酚提取工艺优化  

Optimization of Extraction Process for Polyphenols from Persimmon Fruits

作　　者：周舟[1] 曾建国[1] 彭淼[2] 钟晓红[1] 李良导[2] 刘婷[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]湖南农业大学东方科技学院,湖南长沙410128

出　　处：《食品科学》2011年第16期117-120,共4页Food Science

摘　　要：采用单因素试验设计,研究乙醇体积分数、料液比、提取时间和提取温度4个因素对柿果总酚及缩合多酚超声提取效果的影响,并采用正交试验设计对提取工艺进行优化。结果表明影响因素对提取效率影响顺序为:乙醇体积分数>料液比>提取时间>提取温度。最佳提取条件为:乙醇体积分数90%、料液比1:40(g/mL)、时间30min、提取温度40℃,在此条件下进行验证实验,总酚提取率为2.061%。Solvent extraction was used to extract polyphenols from persimmon fruits in this study.Among three organic solvent investigated,ethanol was found to be the most suitable solvent for extracting total polyphenols and condensed polyphenols from persimmon fruits.The following investigations were carried out to explore the effects of ethanol concentration,material-to-liquid ratio,extraction time and extraction temperature on total polyphenol yield and to optimize the four process conditions by one-factor-at-a-time and orthogonal array design methods.Ethanol concentration was identified as the most important factor that affects total polyphenol yield followed by material-to-liquid ratio,extraction time and extraction temperature.The optimal extraction conditions for achieving both higher yields of total polyphenols and condensed polyphenols from persimmon fruits were ethanol concentration of 90%,material-to-liquid ratio of 1：40,extraction time of 30 min and extraction temperature of 40 ℃.Under the optimal extraction conditions,the extraction rate of total polyphenols was up to 2.061%.

关 键 词：柿 果实多酚 缩合多酚 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]