甜玉米芯多酚的超声提取工艺优化  

Optimization of Ultrasonic Extraction Process of Polyphenols from Sweet Corncobs

作　　者：赖富饶[1] 李臻[1] 吴晖[1] 李晓凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第1期52-55,17,共5页Modern Food Science and Technology

基　　金：中央高校基本科研业务费资助项目(2011ZB0012)

摘　　要：通过单因素、正交实验及其方差分析探索超声波辅助提取甜玉米芯多酚的最优条件。采用Folin-Ciocalteu法测定提取液的总酚浓度。结果表明,各种因素对提取率影响的顺序为:其中对总酚的提取有显著影响。最佳提取工艺为:固液比1:15(g/mL),乙醇浓度80%,提取温度40℃,超声功率200 W,提取时间45 min,在最佳工艺条件下多酚提取率达(2.61±0.09)%,提取液DPPH自由基清除率为(70.05±0.17)%。Single factor and orthogonal array design experiments were used to optimize the ultrasonic extraction conditions ofpolyphenol from sweet comcobs. The total polyphenol content was determined by the Folin-Ciocalten assay. Results showed that the optimum extraction conditions were as follows： 45 min ultrasonic treatment at 200W power for extracting the raw material with a 15-fold volume of 80% aqueous ethanol solution at 40 ℃. The yield ofpolyphenol was （2.6 1±0.09）%, under the optimum condition, and DPPH radical scavenging activity under this condition reached （70.05±0.17）%.

关 键 词：甜玉米芯 多酚 超声提取 

分 类 号：TQ914.1[化学工程]