超声波辅助果胶酶法优化花牛苹果幼果多酚的工艺研究  

Process Optimization for Polyphenols from Young Fruits of Huaniu Apple Using Ultrasonic-assisted Pectinase Method

作　　者：高义霞 呼丽萍 GAO Yi-xia;HU Li-ping(College of Bioengineering and Biotechnology,Tianshui Normal University,Tianshui,Gansu 741001;Gansu Engineering Technology Research Center for Sweet Cherry,Tianshui,Gansu 741001)

机构地区：[1]天水师范学院生物工程与技术学院,甘肃天水741001 [2]甘肃省大樱桃工程技术研究中心,甘肃天水741001

出　　处：《安徽农业科学》2023年第3期163-166,191,共5页Journal of Anhui Agricultural Sciences

基　　金：甘肃省自然科学基金项目(1610RJZE141)。

摘　　要：为充分利用农业废弃物,以花牛苹果幼果为材料,利用超声波辅助果胶酶法提取苹果多酚,并采用单因素和响应面法进行工艺优化。结果表明:各因素对苹果多酚提取率的影响表现为提取温度>料液比>乙醇体积分数>提取时间。苹果多酚最优提取工艺为:超声波功率100 W,提取时间51 min,乙醇体积分数为71%,料液比1∶6,提取温度62℃。在该条件下,苹果多酚提取率为11.586 mg/g。With young fruits of Huaniu apple as material,apple polyphenols were extracted using pectinase treatment combined with ultrasound-assisted extraction,and the extraction technology was optimized by single factor and response surface method.The results showed that the effect of different factors on apple polyphenols was as follows:extraction temperature>solid-liquid ratio>ethanol concentration>extraction time.The optimal extraction process of apple polyphenols is ultrasound power 100 W,extraction time 51 min,extraction temperature 62℃,solid-liquid ratio 1∶6,and ethanol concentration 71%.Under above condition,the yield of apple polyphenols is 11.586 mg/g.

关 键 词：花牛苹果幼果 苹果多酚 超声波提取 响应面设计 

分 类 号：TS201.2[轻工技术与工程—食品科学]