石榴皮中多酚成分提取工艺的研究  

Optimizing the Extraction Process of Polyphenol in Pomegranate Peel

作　　者：任增超 张妍[1] 李景[1] 刘婧 温朝昕 刘振君 REN Zengchao;ZHANG Yan;LI Jing;LIU Jing;WEN Zhaoxin;LIU Zhenjun(Tianjin Tianshi College,Tianjin 301700,China)

机构地区：[1]天津天狮学院,天津301700

出　　处：《现代食品》2021年第7期100-102,共3页Modern Food

基　　金：天津天狮学院大学生创新训练计划项目(校级)“石榴皮多酚成分提取及凝胶制备工艺的研究”(D19006)。

摘　　要：本研究在前期单因素试验基础上,以多酚提取率为评价指标,选取乙醇浓度、料液比、提取温度、提取时间4个因素,研究优化石榴皮中多酚成分的提取工艺。结果表明:最佳提取工艺参数为乙醇浓度60%、料液比1∶12、提取温度80℃、提取时间1.5 h。在该参数条件下,石榴皮多酚提取率为1.33%,经验证试验,证明优化得出该工艺参数对于石榴皮中多酚成分提取稳定可行。Based on single factor test,extraction rate of polyphenol as the evaluated index,orthogonal test design was adopted to investigate 4 factors such as ethanol concentration,the liquid ratio,extraction temperature and extraction time which would affect the extraction rate,to optimize the extraction process of polyphenol in Pomegranate peel,and verification tests was carried out.The results show that the optimum processing extraction of polyphenol as follows:60%ethanol,the liquid ratio was 1∶12,extraction temperature was 80℃and 1.5 h.The extraction rate of polyphenol was 1.33%of the process parameters.The optimal extraction process of Polyphenol in Pomegranate peel is simple and feasible with good stability and reproducibility.

关 键 词：石榴皮 多酚 Folin-酚法 

分 类 号：TQ914[化学工程]