摘要
研究了从芒果核中提取芒果多酚的工艺条件,通过实验确定了从芒果核中提取芒果多酚的最佳工艺条件为提取温度为60℃、提取时间为1h、乙醇浓度为60%、料液比为1∶10。
The craft condition of mango polyphenol extraction from the nuclear of mango was studied in the paper. The optimum craft condition were confirmed that the extraction temperature was 60℃, the extraction time was lh, the concentration of alcohol was 60% and the ratio of mango to solvent was 1：10 by the process of alcohol refluxing.
出处
《食品科技》
CAS
北大核心
2007年第3期107-109,共3页
Food Science and Technology
关键词
芒果多酚
乙醇回流法
提取条件
mango polyphenol
the process of alcohol refluxing
extraction condition
