摘要
以乙醇作为提取溶剂,研究了微波法提取苹果渣中多酚的工艺条件。主要探讨了溶剂浓度、微波功率、提取时间、料液比、物料颗粒等因素对多酚提取的影响,结果表明,微波法从苹果渣中提取多酚的最佳工艺条件为乙醇浓度60%、物料颗粒40目、液料比1∶10、微波功率350W、提取时间90s,此条件下从苹果渣中提取的多酚浓度可达245.31mg/100g,明显优于回流提取法和超声波提取法。
The optimal conditions of polyphenol extraction from apple pomace by microwave technique were identified, using alcohol as solvent.Some factors influenced polyphenols extraction such as ethanol concentration, ratio of material to liquid, size of material, microwave power, treatment time were studied. The results showed that the optimum conditions as follows： ethanol concentration was 60%, size of material was 40, ratio of material to liquid was 1：10, microwave radiation was 350W, extraction time was 90s, the extraction rate of apple polyphenols could get 245.31mg/100g. The microwave technique is obviously better than heat loop extraction and ultrasonic extraction.
出处
《食品科技》
CAS
北大核心
2007年第10期227-230,共4页
Food Science and Technology
基金
中华全国供销合作总社科研支助项目。
关键词
苹果渣
多酚
微波提取
apple pomace
apple polyphenols
microwave extraction
