响应面法优化核桃饼粕多酚提取工艺  

Optimization of extraction of the polyphenols from walnut residue by response surface methodology

作　　者：梁杏[1] 陈朝银[2] 赵声兰[1] 樊启猛[1] 胡启蒙[1] 曹丽娟[1] 

机构地区：[1]云南中医学院中药学院,昆明650500 [2]昆明理工大学生命科学与技术学院,昆明650500

出　　处：《食品科技》2015年第6期241-246,共6页Food Science and Technology

基　　金：云南省教育厅科学研究重大专项项目(ZD2014009);科技部科技支撑计划项目(2011BAD46B00);国家中医药管理局傣药学重点学科项目(30970101808)

摘　　要：核桃饼粕富含多酚化合物,为了提高核桃饼粕的综合利用,采用单因素试验和响应面法进行核桃饼粕多酚提取工艺的研究。研究结果表明,核桃饼粕多酚提取的适宜工艺为:乙醇浓度50%,提取时间60 min,提取温度73℃。在此提取工艺条件下平行3次进行验证,核桃饼粕多酚的提取量为6.95%。The paper studied the extraction process of polyphenols in walnut residue by single-factor test and response surface method to improve the comprehensive utilization of walnut residue. The results showed that the best extraction of walnut residue polyphenols was as follows： ethanol concentration 50%, time 60 min, and temperature was 73 %. The verification experiment, repeated three times in the best extraction conditions, showed that the average yield of polyphenol in walnut residue was 6.95%.

关 键 词：核桃饼粕 响应面法 多酚 提取工艺 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]