CAJ | 학술논문

介绍以乙醇为溶剂，超声辅助提取山楂总酚的工艺；介绍了山楂多酚在其深加工利用中的作用及对食品性质的影响。并以Folin－Ciocalteu法对超声辅助提取山楂总酚工艺的因素进行分析，如超声功率、温度、料液比、提取时间等。从单因素影响考虑，分别在超声功率160 W、提取时间20 min、提取温度55℃、料液比1：40，乙醇体积分数50％时，提取液总酚含量最大。
개소이을순위용제，초성보조제취산사총분적공예；개소료산사다분재기심가공이용중적작용급대식품성질적영향。병이Folin－Ciocalteu법대초성보조제취산사총분공예적인소진행분석，여초성공솔、온도、료액비、제취시간등。종단인소영향고필，분별재초성공솔160 W、제취시간20 min、제취온도55℃、료액비1：40，을순체적분수50％시，제취액총분함량최대。
The ultrasonic assisted extraction of hawthorn’s total polyphenols, with ethanol as solvent, the polyphenol’s functions in the deep processing and utilization and its impact on food sensory properties were introduced.By the method of Folin-Ciocalteu, the impact factors of hawthorn’s total polyphenols process of ultrasonic assisted were analyzed, such as ultrasonic power, temperature, ratio of material to liquid, extraction time, etc.In consideration of the influence from the single factor, respectively, when the ultrasonic power was 160 W, extraction time was 20 min, extraction temperature was 55℃, the ratio of solid to liquid was 1:40, with volume fraction of 50%ethanol, the total polyphenol content extracted the maximum.