玫瑰果多酚的提取  

Extraction process of polyphenols from roses

作　　者：刘鹏莉[1] 庄桂东[1] 王珊珊[1] 于丹[1] 李群飞[1] 迟玉森[1] 

机构地区：[1]青岛农业大学,山东青岛266109

出　　处：《食品与发酵工业》2013年第7期236-240,共5页Food and Fermentation Industries

摘　　要：以玫瑰果实为原料,采用乙醇浸提法提取玫瑰果多酚类物质。通过单因素及正交试验研究了不同的乙醇体积分数、固液比、提取温度、提取时间和提取次数对多酚得率的影响。结果表明:各因素对玫瑰果多酚得率影响的主次顺序为乙醇体积分数>提取温度>料液比>提取时间;优化提取工艺条件为乙醇体积分数75%,固液比1∶20(g∶mL),浸提温度70℃,提取时间40 min,提取2次。在该优化条件下提取,玫瑰果多酚得率达到9.18%。Alcohol steeping-extraction technology was used to extract polyphenols from roses. The single factor experiments and orthogonal test were adopted to study the impacts of different alcohol concentration, material/liquid ratio, extraction temperature , extraction duration and extract times. Experimental results showed that the order of different effect factors on yield was ： alcohol concentration 〉 extraction temperature 〉 materiel/liquid ratio 〉 extraction duration; the optimal extraction process is： 75 % alcohol,1：20material/liquid ratio, 70 ℃ extraction temperature, extraction for 40 rain, and extract twice. The pure yield of polyphenols under the above extraction condition was 9.18 %. The method is easy to operate, low-cost and highly efficient. It is suitable for the massive industrial production.

关 键 词：玫瑰果 多酚 提取 测定 单因素 

分 类 号：TQ914[化学工程]