食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
3期
36-38,52
,共4页
苹果渣多酚%超声波%提取
蘋果渣多酚%超聲波%提取
평과사다분%초성파%제취
apple ponce polyphenols%ultrasonic%extraction
以新鲜苹果渣为原料，乙醇为提取溶剂，使用单因素结合正交试验的方法对超声波提取苹果渣多酚工艺条件进行优化。结果表明：苹果渣多酚最优提取工艺条件为：提取功率为600W，提取时间为25min，乙醇浓度为60%，料液比为1∶20，提取温度为45℃。在此条件下，苹果多酚的得率为2.05%。
以新鮮蘋果渣為原料，乙醇為提取溶劑，使用單因素結閤正交試驗的方法對超聲波提取蘋果渣多酚工藝條件進行優化。結果錶明：蘋果渣多酚最優提取工藝條件為：提取功率為600W，提取時間為25min，乙醇濃度為60%，料液比為1∶20，提取溫度為45℃。在此條件下，蘋果多酚的得率為2.05%。
이신선평과사위원료，을순위제취용제，사용단인소결합정교시험적방법대초성파제취평과사다분공예조건진행우화。결과표명：평과사다분최우제취공예조건위：제취공솔위600W，제취시간위25min，을순농도위60%，료액비위1∶20，제취온도위45℃。재차조건하，평과다분적득솔위2.05%。
Ultrasonic method was used to research the extraction technology of polyphenols from apple ponce , and alcohol-water was used as solvent. The optimal conditions for extraction of polyphenols were: the ultrasonic power 600W, the ultrasonic time 25min, ethanol concentration 60%, solid-liquid ratio 1∶20, extraction temperature 45℃. The research shows that the yield rate of flavonoids was 2.05% with two times extraction.
