桂皮总酚提取工艺的研究  

Study on the Extraction Process of Total Phenols from Cinnamon

作　　者：李红玉[1] 郝教敏[2] 杨文平[3] 杨珍平[4] 张晓丽[2] 

机构地区：[1]山西农业大学科技处,山西太谷030801 [2]山西农业大学食品科学与工程学院,山西太谷030801 [3]河北联合大学生命科学学院,河北唐山063000 [4]山西农业大学农学院,山西太谷030801

出　　处：《中国调味品》2016年第4期88-91,111,共5页China Condiment

基　　金：山西省科技攻关计划项目(20110311001-4);山西农业大学校育种基金项目(2014yz2-8)

摘　　要：优选桂皮总酚的提取条件。以乙醇为提取剂,根据单因素试验和正交回归设计,分析了乙醇浓度、料液比、提取温度和提取时间对桂皮多酚提取率的影响并优化工艺参数。结果表明:桂皮总酚的最优提取条件为乙醇浓度65%,料液比1∶80,浸提温度80℃,浸提时间90 min,此时桂皮总酚提取率为75.05mg/g,本研究结果为桂皮的开发利用提供了实验数据。The condition of total phenols extracted from cinnamon is preferred through the experiment.The effects of four factors of ethanol concentration,ratio of solid to liquid,extraction temperature and extraction time on the extraction yield of cinnamon total phenols are investigated on the basis of single-factor experiment and orthogonal design with ethanol as extracting agent,and the extraction parameters are optimized.The results show that the optimal extraction conditions of total phenols from cinnamon are as follows：ethanol concentration of 65%, material and liquid ratio of1∶80（g/mL）,extraction temperature of 80℃and extraction time of 90 min,under such conditions,the extraction yield of cinnamon total phenols is up to 75.05mg/g.The results could provide experimental data for the development and utilization of cinnamon.

关 键 词：桂皮 总酚 提取 工艺参数 

分 类 号：TS201.1[轻工技术与工程—食品科学]