摘要
以乙醇回流作为试验方法,在单因素试验的基础上,采用正交试验进行数据分析,以白藜芦醇的提取率作为评价指标,研究提取温度、提取时间、料液比和乙醇体积分数4个因素对发酵后葡萄皮中白藜芦醇提取率的影响,并确定其最佳提取条件。结果表明,最佳提取条件是:乙醇体积分数80%,提取温度80℃,提取时间2.5 h,料液比1︰25(g/m L),白藜芦醇的提取率可达0.17%。
Based on ethanol reflux as test method, on the basis of single factor experiment, oahogonal experiment data analysis, with resveratrol extraction yield as the evaluation index, the influences of four factors including the extraction temperature, extraction time, ethanol concentration and solid-liquid ratio on the resveratrol extraction yield were studied after grape skin ferment, and the optimum extraction condition was determined. The results showed that the optimum extraction condition was 80% ethanol concentration, extraction temperature 80 ℃, the extraction time 2.5 h, and solid-liquid ratio of 1 ： 25 （g/mL）, resveratrol extraction yield could reach 0.17%.
出处
《食品工业》
CAS
北大核心
2016年第11期28-31,共4页
The Food Industry
基金
"131"领军人才资助项目(XK-2015027)
