正交设计优选油橄榄叶中多酚的提取工艺  

Optimization of the extraction technology of plant polyphenol from olive leaf

作　　者：朱静平[1] 

机构地区：[1]西昌学院,西昌615013

出　　处：《食品科技》2015年第5期229-232,共4页Food Science and Technology

基　　金：四川省教育厅科研项目(12ZB123)

摘　　要：以油橄榄叶片为原材料,优选多酚的提取工艺。以焦性没食子酸为对照品,通过乙醇浓度、提取料液比、提取时间、提取温度4因素,以多酚提取率为指标,先通过单因素试验,然后采用正交试验优选提取工艺条件。最佳提取工艺条件为乙醇浓度为70%、提取料液比为1:30、提取时间为1.5 h、提取温度为70℃。在最佳条件下多酚的提取率为3.265%。表明该提取工艺简单、合理。The extraction technology of the plant polyphenol from olive leaf is optimized by single-factor experiment and orthogonal experiment using pyrogallic acid as control with ethanol concentration, the ratio of material to solvent, extraction time, extraction temperature as factors. The results showed that the optimum extraction technologies were that ethanol concentration was 70%, material to solvent was 1：30, extraction time was 1.5 h, extraction temperature was 70 ℃. The extraction ratio of plant polyphenol was 3.265% in the optimized conditions. This extraction method is simple and appropriate, and it can be used for industrial production.

关 键 词：油橄榄叶 正交设计 多酚 

分 类 号：TS201.4[轻工技术与工程—食品科学]