CAJ | 학술논문

研究在不同的实验条件下，芒果核仁中芒果多酚的微波提取率，确定最佳提取提取工艺。采用单因素试验、正交试验方法，以微波提取法提取红象牙核仁的芒果多酚，确定红象牙核仁芒果多酚的最佳提取工艺条件。影响芒果多酚提取工艺因素次序为：提取温度>料液比>乙醇浓度>提取时间。最佳工艺为：70%乙醇，料液比（g∶mL）1：15，微波提取温度60℃，提取时间60 s。优化出的微波提取工艺条件稳定、可行。
연구재불동적실험조건하，망과핵인중망과다분적미파제취솔，학정최가제취제취공예。채용단인소시험、정교시험방법，이미파제취법제취홍상아핵인적망과다분，학정홍상아핵인망과다분적최가제취공예조건。영향망과다분제취공예인소차서위：제취온도>료액비>을순농도>제취시간。최가공예위：70%을순，료액비（g∶mL）1：15，미파제취온도60℃，제취시간60 s。우화출적미파제취공예조건은정、가행。
Studies in different experimental conditions the red ivory mango polyphenols microwave extraction rate,Determine the optimum extraction extraction process. Method By single factor experiment and orthogonal test, the use of microwave extraction method the local mango red ivory nuclear mango polyphenols, determine the optimum extraction conditions the red ivory nuclear mango polyphenols. Result Impact mango polyphenol extraction process factors in order of: extraction temperature> solid-liquid ratio> ethanol concentration>extraction time. The best process for the 70 % ethanol, solid-liquid ratio 1 ∶ 15, microwave extraction temperature 60℃, extraction time 60 s. Conclusion Is stable and feasible the optimized conditions verified by tests, microwave extraction of mango polyphenols process conditions.