花生衣多酚的超声波辅助提取工艺研究  

Study on extraction of polyphenols from peanut skin by ultrasonic extraction

作　　者：石光雨[1] 曲丽洁[1] 孙丰梅[1] 丁培峰[1] 花蕊[1] 

机构地区：[1]河北北方学院食品科学系,河北张家口075131

出　　处：《粮油食品科技》2013年第5期37-39,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以乙醇为溶剂,采用超声波辅助方法提取花生衣多酚。通过单因素试验,研究料液比、乙醇浓度、超声时间、超声温度等因素对多酚提取得率的影响,在此基础上通过正交试验对提取条件进行优化。结果表明:超声波法提取花生衣多酚物质的最佳条件为料液比1∶25、乙醇浓度55%、超声处理时间50 min、超声温度40℃,多酚提取得率为3 699μg/g。The polyphenols were extracted from peanut skin by ultrasonic method with alcohol as extracting solvent. The effects of the ratio of stuff to solvent, concentration of ethanol, ultrasonic treatment time and ultrasonic treatment temperature on the extraction yield of polyphenols were obtained by single factor experiment, and optimized by orthogonal experiment. The optimal conditions of extraction were, solid - liquid ratio 1 ： 25, concentration of ethanol 55%, ultrasonic treatment time 50 min, ultrasonic treat- ment temperature 40 ℃, and the extraction rate of polyphenols was 3 699 p,g/g.

关 键 词：花生衣 多酚 超声波提取 

分 类 号：R151.3[医药卫生—营养与食品卫生学]