秋橄榄果实多酚提取工艺研究  

Optimization of polyphenols extraction from the fruits of autumn olive

作　　者：成建红[1] 刘惠斌[1] 徐芳[1] 

机构地区：[1]中国农业大学,烟台264670

出　　处：《食品科技》2014年第4期187-190,共4页Food Science and Technology

基　　金：山东省中青年科学家奖励基金项目(BS2010NY032)

摘　　要：以野生秋橄榄为原料,采用4因素3水平正交试验设计对其果实多酚提取工艺进行了研究。结果表明,在检测的4个因素中乙醇浓度对秋橄榄果实多酚的提取效率影响最大,其次为料液比、提取温度和提取时间。在超声波功率为70%的条件下,果实多酚提取的最佳工艺参数为30%乙醇、1:20料液比、40℃、每次15 min。Based on single factor test, orthogonal test design was applied to optimize the extraction technology of polyphenol from the fruits of autumn olive. The results showed that the alcohol concentration had significant influences on extraction yield of polyphenol. The effects of temperature and the ratio of solid to liquid, as well as extract time were in order reduced. The results showed that under the 70% ultrasonic power, the best way to extract the polyphenol from the fruits of autumn olive is using 30% ethanol as extraction solvent, at the ratio of material to the solvent of 1：20 （g/mL）, extracting for 15 min at 40 ℃.

关 键 词：秋橄榄果实 超声波 多酚 提取工艺 

分 类 号：R284.2[医药卫生—中药学]