响应面法优化番石榴叶多酚的超声提取工艺  

Optimization of ultrasonic extraction of polyphenol from guava leaf using response surface methodology

作　　者：楠极[1] 李远志[2] 

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]华南农业大学食品院,广东广州510642

出　　处：《食品工业科技》2016年第22期300-304,共5页Science and Technology of Food Industry

基　　金：广东省农业攻关科技计划项目(2012B020401004)

摘　　要：以番石榴叶为原料,研究了多酚物质的超声辅助提取工艺,探讨了各因素对多酚物质提取含量的影响。通过二次响应面法,确定了超声辅助提取番石榴叶多酚物质的最佳提取条件,以1∶30(g/m L)的料液比加入51%的乙醇,在60℃的温度、60 W的超声波功率下提取47 min,多酚物质含量可达143.38 mg/g。Using guava leaf as raw material,extraction of guava leaf polyphenol by ultrasound-assisted method was studied in this paper.The influence of various factors on the extraction efficiency of polyphenol was discussed.With quadratic response surface design, the optimal extracting conditions for ultrasound-assisted extraction were established ：51% alcohol（v/v） ,the 1： 30（g/mL） of material-solution ratio,60 ℃,50 W ultrasonic power for 47 min. Under these conditions,the content of polyphenol reached 143.38 mg/g.

关 键 词：番石榴叶 多酚物质 超声辅助提取 响应面法 

分 类 号：TS209[轻工技术与工程—食品科学]