低共熔溶剂提取澳洲坚果青皮多酚工艺优化研究  

Optimization of Polyphenols Extraction Process from Macadamia Nut Peel by Deep Eutectic Solvents

作　　者：黄宝玲 陈海彬 李咏梅[1] 唐泳钰 李佳纯 叶婉苑 HUANG Baoling;CHEN Haibin;LI Yongmei;TANG Yongyu;LI Jiachun;YE Wanyuan(Guangdong Polytechnic of Science and Trade,Guangzhou,Guangdong 510430,China)

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《农产品加工》2023年第21期54-57,共4页Farm Products Processing

基　　金：广东科贸职业学院2022年校级课题(GDKM2022-46)。

摘　　要：为研究超声辅助低共熔溶剂提取澳洲坚果青皮多酚的最优工艺,以多酚提取量为考查指标,对澳洲坚果青皮多酚提取的料液比、低共熔溶剂体积分数、提取时间进行单因素试验和正交试验分析。结果表明,低共熔溶剂提取青皮多酚最优工艺参数为料液比1∶140,体积分数40%,超声提取时间60 min,此条件下多酚得率为439.64 mg/g。To study the optimal technology of ultrasound-assisted extraction of polyphenols from Macadamia nut peel by deep eutectic solvents,the solid-liquid ratio,deep eutectic solvents volume fraction and extraction time of polyphenols from Macadamia nut peel were analyzed by single factor and orthogonal test.The results showed that the optimal process parameters of deep eutectic solvents extraction were solid-liquid ratio of 1∶140,volume fraction of 40%and ultrasonic extraction time of 60 min,and the yield of polyphenols was 439.64 mg/g.

关 键 词：澳洲坚果青皮 低共熔溶剂 多酚 工艺优化 

分 类 号：TS202.1[轻工技术与工程—食品科学]