微波提取苹果皮中多酚物质的工艺研究  

Study on the Microwave Method of Extracting Polyphenols from Apple Peel

作　　者：李琪[1] 李瑶瑶[1] 陈兰[1] 陈欢欢[1] 黄新红[1] 郝梅梅[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2014年第4期37-40,共4页China Fruit & Vegetable

基　　金：国家"863"计划项目(2012AA101703)

摘　　要：多酚是一类重要的活性物质,具有抗氧化、清除自由基等生理活性功能,在食品、医药领域具有广阔的应用前景。苹果皮中含有丰富的多酚类物质,从苹果皮中提取多酚类物质,为苹果皮的后续处理提供了新的途径。本文研究了微波法提取苹果皮中多酚物质的工艺,通过单因素试验探讨了不同的乙醇浓度、料液比、提取时间、微波功率对苹果皮多酚物质提取效果的影响。通过正交试验得到最佳提取工艺为乙醇浓度60%,料液比为1:10,微波功率600W,提取时间为50s,此时多酚得率为0.28%。As a class of important physiological active substances, polyphenols has the function of resisting oxidation, beauty and nutrition and so on. Apple peel is rich in polyphenols. Extracting polyphenols from apple peel will be a new way on subsequent processing about apple peel. In this paper, the method of microwave extraction was used to extract polyphenols from apple peel. The effects of different ethanol concentration, solid-1iquid ratio, extraction time and microwave power by single factor experimentation was investigated in detail. By orthogonal test, the optimal conditions for extraction is obtained： ethanol at the concentration of 60% , and solid-1iquid ratio is 1：40, and the power is 600W for 50s. Polyphenol rate is 0.28%.

关 键 词：苹果皮 多酚 微波 提取 

分 类 号：O657.36[理学—分析化学]