桑椹多酚超声波辅助水提工艺研究  

Study on Ultrasonic Assisted Water Extraction Technology of Polyphenols from Mulberry

作　　者：袁玲[1] 李建华[1] 

机构地区：[1]湖北工程学院特色果蔬质量安全控制湖北省重点实验室孝感432000

出　　处：《食品工业》2014年第3期115-117,共3页The Food Industry

基　　金：生物质废弃物转化利用湖北省协同创新中心(项目编号:SWZ010)

摘　　要：采用响应曲面分析优化桑椹多酚超声波水提取工艺。结果表明,在超声功率为116 W,液料比为60︰1(mL/g),提取时间为33 min的工艺条件下,烘干桑椹多酚的理论提取量为79.25 mg/g(以没食子酸的含量计),验证值为75.84 mg/g,与预测值相差4.30%,此工艺条件稳定可靠,可用于指导桑椹多酚的提取。The response surface method was used to optimize ultrasonic extraction technology of polyphenols from mulberry. The results showed that the optimum extraction condition for polyphenols was as follows： ultrasonic power of 116 W, ration of liquid to material of 60 ： 1 （mL/g）, extraction time of 33 min. The predicted extraction rate of polyphenols from drying mulberry was 79.25 mg/g （gallic acid content as the standard）, and the verification extraction rate was 75.84 mg/g, with relative error of 4.30%. This technology is stable and reliable, which could be used to guide the extraction of mulberry polyphenols.

关 键 词：桑椹 多酚 响应曲面分析 超声波提取 

分 类 号：TQ461[化学工程—制药化工]