豆蔻总酚提取条件的研究  

Study on the Extraction of Total Phenols from Nutmeg

作　　者：杨文平 李红玉[2] 郝教敏[3] 杨珍平[4] 张晓丽[3] 

机构地区：[1]华北理工大学生命科学学院,河北唐山063000 [2]山西农业大学科技处,山西太谷030801 [3]山西农业大学食品科学与工程学院,山西太谷030801 [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5期64-67,共4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(2014yz2-8)

摘　　要：研究豆蔻总酚的最优提取条件。以豆蔻为原料,乙醇为溶剂,根据单因素试验和正交试验,分析了乙醇浓度、料液比、浸提温度和浸提时间对豆蔻总酚得率的影响并优化工艺参数。结果表明:提取豆蔻总酚的最优条件为乙醇浓度95%,料液比1∶70,浸提温度60℃,浸提时间40min,此时豆蔻总酚得率为49.30mg/g。本研究结果为进一步开发利用豆蔻提供了实验数据。The optimal conditions of total phenols extracted from nutmeg are preferred through the experiment.The effects of four factors such as ethanol concentration,ratio of solid to liquid,extraction temperature and extraction time on the extraction yield of total phenols in nutmeg are investigated on the basis of single-factor experiment and orthogonal design,and the extraction parameters are optimized.The results show that the optimal extraction conditions of total phenols in nutmeg are as follows：ethanol concentration of 95%,material/liquid ratio of 1∶70（g/mL）,extraction temperature of 60 ℃ and extraction time of 40 min,under such conditions,the extraction yield of total phenols in nutmeg is up to 49.30mg/g.The results could provide experimental data for the development and utilization of nutmeg.

关 键 词：豆蔻 总酚 提取 工艺参数 

分 类 号：TS201.1[轻工技术与工程—食品科学]