摘要
核桃青皮富含多酚化合物。以新鲜核桃青皮榨汁后的核桃青皮渣为原料,采用单因素试验,探讨料液比、乙醇浓度、提取时间、提取温度对核桃青皮渣多酚超声提取的影响。在单因素基础上,用旋转正交试验优化核桃青皮渣中多酚的超声提取工艺,结果表明乙醇浓度和超声提取温度对核桃青皮渣中多酚的提取有极显著的影响,多酚提取的三元二次回归模型为:Y=-28.94+0.34A+0.065B+0.70C-1.93E-003AC-1.97E-003A^2-5.30E-004B^2-4.32E-003C^2,最佳提取工艺为乙醇浓度65%、超声温度60℃、提取时间1 h、料液比1:25。采用该工艺平行3次验证,青皮渣中多酚提取得率平均值5.520%,与预测值5.666%相近,获得的模型可用于预测核桃青皮渣中多酚的提取得率。
There are a large number of polyphenolic compounds in the walnut green husk.Single factor experiment was used to investigate effects of the solid-liquid ratio,alcohol concentration,extraction time,extraction temperature for polyphenol extraction rate from walnut peel pomaces which was residues after the fresh walnut green husk was pressed juice.On the basis of single factor and the polyphenol extraction rate as response value,the revolving orthogonal experiment optimization extraction of polyphenol of walnut green husk pomaces was carried out.The results showed that the ethanol concentration,extraction temperature performed significant influence on the polyphenols.The ternary quadratic regression equation of polyphenols extraction rate：Y=-28.94＋0.34A＋0.065B＋0.70C-1.93E-003AC-1.97E-003A^2-5.30E-004B^2-4.32E-003C^2;the best extraction technology of polyphenols：ethanol concentration was 65%,ultrasonic extraction temperature 60 ℃,extraction time 1 h,ratio of material to liquid 1：25.With the conditions above in parallel with the 3 test,the extraction rate of polyphenols from walnut green husk pomaces averaged 5.520% against the predictive value 5.666%,which was very close.So the model can be used to predict the extraction rate of polyphenols from the walnut green husk pomace.
出处
《食品科技》
CAS
北大核心
2016年第3期218-223,共6页
Food Science and Technology
基金
科技部科技支撑计划项目(2011BAD46B00)
云南省教育厅科学研究基金项目(2015J100)
关键词
核桃青皮
响应面法
多酚
提取工艺
walnut green husk
response surface method
polyphenols
extraction process
