Microwave-low-pressure process(MWLP):An effective technology applied in extraction of total polyphenols  

作　　者：Hu Zhongqiu Jia Lili Yue Tianli 

机构地区：[1]College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China

出　　处：《International Journal of Agricultural and Biological Engineering》2013年第4期84-95,共12页国际农业与生物工程学报（英文）

基　　金：This research was supported by China National“12th Five-Year Plan”Scientific and Technological Support Projects(2012BAD31B01 and 2012BAK17B06)from the Ministry of Science and Technology of China.

摘　　要：The microwave-low-pressure process(MWLP)of total polyphenols from Chaenomeles speciosa fruit was studied,and the advantages of MWLP were further evaluated by comparing with ultra high pressure(UHP)and microwave-assisted extraction(MAE).The influences of liquid/solid ratio,extraction time,pressure,and ethanol concentration on the performance of MWLP were investigated.Thereafter,the interactive variables were further optimized by the stepwise multiple quadratic regression model on the basis of the previous univariate analysis.The results showed that temperature as an intermediate variable in MWLP significantly affected the yields of polyphenols and 3-o-caffeoyl-quinic acid,which was determined by pressure and ethanol concentration.The optimized parameters were proved to be valid because the results predicted by the stepwise multiple quadratic regression model equations fit well with the experimental results.Compared with UHP,the predominance of MWLP was that the extraction time was shortened and the cost of extraction equipment was lowered.MWLP is an effective technology since MWLP was superior to MAE based on extraction yield,solvent loss and reproducibility.

关 键 词：Microwave-low-pressure process(MWLP) total polyphenols Chaenomeles speciosa fruit model optimization performance evaluation 

分 类 号：O62[理学—有机化学]