橄榄油中极性总多酚提取工艺优化  

Technology optimization on extracting total phenolic compounds from olive oil

作　　者：裴梦雪[1] 马传国[1,2] 殷俊俊[1] 王化林[1] 刘全亮[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]小麦和玉米深加工国家工程实验室,河南郑州450001

出　　处：《粮食与油脂》2014年第10期33-36,共4页Cereals & Oils

摘　　要：该文利用液液萃取法研究了橄榄油中极性总多酚的提取工艺。在单因素的基础上,通过响应面实验得到提取次数与提取时间对总多酚提取量影响较大。根据响应面试验分析确定了橄榄油总多酚提取的最佳工艺为:溶剂体积分数60%、提取时间60 min、提取次数3、料液比2 mL/g,在该工艺条件下提取橄榄油的总酚含量为11.16 mg/kg。Liquid-liquid extraction method has been used to study the polarity of total polyphenols in the extraction process of olive oil. On the basis of single-factor experiments, extracting times and extracting time obtained by response surface experiments have a greater influence on the total polyphenols extract quantity of olive oil. According to the response surface test , the optimum process for extracting the total polyphenols of olive oil is determined ： Solvent volume fraction 60%, extraction time 60 min, extraction 3 times, solid-liquid ratio 2 mL/g , and under the optimum condition of the process to extract the total phenol content of olive oil is 11.16 mg/kg.

关 键 词：橄榄油 极性多酚 总酚含量 响应面 

分 类 号：TS225.17[轻工技术与工程—粮食、油脂及植物蛋白工程]