响应面法优化山杏核壳总多酚提取工艺及其性质研究  

Study on optimization of extraction of polyphenols from shell of wild apricot by response burface methodology and its characterization

作　　者：万山[1] 杨喆[1] 张乔会[1] 欧阳杰[1] 王建中[1] 

机构地区：[1]北京林业大学林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品工业科技》2015年第22期221-226,共6页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(201004081)

摘　　要：以山杏核壳为原料,利用闪式提取技术提取山杏核壳中的多酚类化合物,以单因素实验结果为依据,通过响应面分析法对闪提工艺进行优化,最终得到修正后的较优提取工艺参数为：乙醇溶液体积分数63%,提取时间4.2 min,液料比23∶1,提取温度61℃。此工艺参数下山杏核壳总多酚率为736.87 mg（GAE）/100 g。通过对红外吸收峰的分析,发现样品含有多酚类化合物的典型基团。通过综合热重分析仪测定样品热稳定性,在240℃以内稳定,在240~580℃范围内发生热解。The shell of wild apricot were used as the raw material to extract polyphenols by flash-extraction,based on single factor experiments,extraction condition was optimized by response surface methodology. The results showed that the optimum conditions of extraction of the polyphenols from shell of wild apricot were as follows：63% ethanol concentration,4.2 min extraction time,23 ∶1 liquid/material ratio and 61 ℃ extraction temperature. Under this condition,the maximal content of polyphenols was up to 736.87 mg（GAE）/100 g. The results showed that the extracts contained the typical groups of polyphenols and it was stable under 240 ℃and occured of pyrolysis reaction in the temperature range of 240~580 ℃.

关 键 词：山杏核壳 多酚 响应面法 热重分析 红外 

分 类 号：TS201.1[轻工技术与工程—食品科学]