迷迭香抗氧化剂醇提工艺研究  

Studies on Extraction Technology of Antioxidants from Rosemary Using Ethanol

作　　者：王勇[1] 高锐[1] 童心[1] 汪维云[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036

出　　处：《包装与食品机械》2012年第2期25-29,共5页Packaging and Food Machinery

基　　金：2012年度安徽省高等教育厅自然科学研究重点项目(KJ2012A119)

摘　　要：以无水乙醇作为提取溶剂,通过研究回流提取中乙醇浓度、提取温度、料液比、提取时间和提取次数对迷迭香抗氧化剂得率及其总酚酸含量的影响,并通过正交试验确定迷迭香抗氧化剂的最佳提取条件。结果表明:迷迭香抗氧化剂醇提工艺的最佳提取条件为乙醇浓度90%,料液比1∶12,提取温度75℃,提取2次,每次2小时。Abstract： In this paper, the research was carried out, which the influence of different ethanol concentra- tion, extraction temperature, solid/solvent ratio, extraction time and extraetion times on the yield of antioxida- nts and the content of total phenolic of Rosemary used anhydrous ethanol as extraction solvent by reflux extrae- tion. The best extraction conditions of antioxidants by orthogonal test were confirmed, the results showed that the best extraction conditions of antioxidants were ethanol eoncentration 90%, solid/solvent ratio 1 ： 12, extrac- tion temperature 75℃, extraction time 2h and extraction 2 times.

关 键 词：迷迭香 抗氧化剂 总酚酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]