草莓多酚的提取工艺研究  

Study on the extraction of polyphenols from strawberry

作　　者：王志巧[1] 罗晓丽[1] 贾江新 张曼[1] 赵丽纯[1] 

机构地区：[1]吉林大学药学院,吉林长春130021

出　　处：《人参研究》2014年第3期20-22,共3页Ginseng Research

基　　金：吉林大学2014年度大学生创新训练国家级培育项目;项目编号:566

摘　　要：目的研究草莓中多酚化合物的提取工艺条件。方法选取单因素实验考察回流提取过程中乙醇浓度、料液比、时间、温度等多种因素对草莓多酚得率的影响,并进行正交优化。结果通过正交实验进行优化,确定最佳提取工艺为:提取溶剂50%乙醇,料液比1:20,时间3h,温度70℃。结论在最佳工艺条件下草莓多酚得率稳定可达2.46%。Objective The technological condition for extracting polyphenols from strawberry was studied in this paper. Methods We evaluated the effect of main factors including ethanol concentration, the ratio of sample to solution, extractive temperature and extraction duration on the yield of polyphenols during the process of reflux extraction by single factor analysis method, and orthogonal test. Result The optimum extraction process was determined by orthogonal test： the ethanol concentration is 50%, the ratio of sample to solution is 1：20, the extraction duration is 3 h, the extractive temperature is 70 ℃. Conclusion Under these optimum conditions, the yield of polyphenols was 2.46%.

关 键 词：草莓 多酚 提取工艺 

分 类 号：TQ461[化学工程—制药化工]