CAJ | 학술논문

以北五味子为原料，利用微波辅助萃取法提取北五味子皮渣中多酚。试验结果表明：各因素对多酚提取率的影响依次为乙醇浓度、微波时间、微波功率和料液比。北五味子皮渣中提取多酚的最佳提取工艺条件为乙醇浓度60%，微波时间4min,微波功率320w，料液比1：10。并且通过实验考察北五味子中多酚物质对肉制品保鲜作用。
이북오미자위원료，이용미파보조췌취법제취북오미자피사중다분。시험결과표명：각인소대다분제취솔적영향의차위을순농도、미파시간、미파공솔화료액비。북오미자피사중제취다분적최가제취공예조건위을순농도60%，미파시간4min,미파공솔320w，료액비1：10。병차통과실험고찰북오미자중다분물질대육제품보선작용。
The microwave assisted extraction and preservation application of fructus schisandrae chinensis polyphenols wre studied. The results showed that the optimumeffect of extracting the polypheno could be obtained when the ethanol 60% ,extractingtime 4min,mi-crowave power320W,solid-liquid ratio1:10.The preservation application of fructus schisandrae chinensis polyphenols on meat with different concerntration was studied in this paper.