超声波辅助提取荔枝壳中多酚物质的工艺优化  

Optimization of Ultrasonic-assisted Extraction of Polyphenols from Litchi Shell

作　　者：张传越 吴沣丽 刘洋[1] 汪伟 刘丹 陈婷婷 吴鹏飞 ZHANG Chuanyue;WU Fengli;LIU Yang;WANG Wei;LIU Dan;CHEN Tingting;WU Pengfei(College of Life Science and Technology,Yantze Normal University,Fuling,Chongqing 408100,China)

机构地区：[1]长江师范学院生命科学与技术学院,重庆涪陵408100

出　　处：《农产品加工》2023年第15期50-52,共3页Farm Products Processing

基　　金：涪陵区科技计划项目(FLKJ2019ABB2039);重庆市大学生创新创业计划训练项目(S202210647032)。

摘　　要：以涪陵地区生产的大红袍荔枝的荔枝壳为试验原料,利用超声波辅助乙醇浸提荔枝壳中的多酚物质。采用单因素试验和正交试验对荔枝壳多酚提取进行工艺优化。在单因素试验的基础上,进行三因素三水平的正交试验,得出荔枝壳多酚提取的最佳工艺条件为乙醇体积分数60%,料液比1∶25(g∶m L),超声时间10 min,超声温度60℃,在该条件下荔枝壳多酚的提取率为2.62%。The litchi shell of Dahongpao litchi from Fuling area was used as the experimental material to optimize polyphenol extraction process.In order to improve the content of polyphenols extracted,ethanol was used to extract polyphenols,and ultrasonic assisted extraction was used.Single factor experiment and orthogonal experiment were used to optimize the extraction process.On the basis of single factor experiment,the optimum extraction conditions of polyphenols from litchi shell were obtained by orthogonal test of three factors and three levels:ethanol concentration 60%,solid-liquid ratio 1∶25(g∶mL),ultrasonic time 10 min,ultrasonic temperature 60℃.Under this condition,the extraction rate of polyphenols was 2.62%.

关 键 词：荔枝壳 多酚 提取 超声波 工艺优化 

分 类 号：S667[农业科学—果树学]