摘要
以水及不同浓度的丙酮、甲醇、乙醇为提取溶剂对荔枝果肉进行提取,研究其多酚提取的优化条件。结果表明,最佳提取条件为90%的丙酮提取3次,荔枝果肉中多酚量可达104.6mg(没食子酸)/100g(鲜果)。
To study the optimum extraction condition of polyphenols from litchi,which was extracted by pure water and different concentrations of acetone,methanol and ethanol. Results showed that the optimal condition for the extraction of polyphenols was 90%（v/v） concentration of acetone with extracting 3 times,which the polyphenols content was 104.6 mg（gallic acid equivalent） /100 g（fresh litchi）.
出处
《食品科技》
CAS
北大核心
2011年第3期180-182,192,共4页
Food Science and Technology
基金
深圳职业技术学院自然科学研究项目(2209K3070032)
关键词
荔枝果肉
多酚
提取
litchi
polyphenols
extraction
