现代食品
現代食品
현대식품
Grain Distribution Technology
2015年
17期
50-52
,共3页
椿白皮%总多酚%正交试验
椿白皮%總多酚%正交試驗
춘백피%총다분%정교시험
Bark of Toona sinensis%Total polyphenols%Orthogonal experiment
采用单因素试验、正交试验进行提取工艺优选,研究了椿白皮中总多酚的提取工艺,确定椿白皮的最佳工艺条件.影响椿白皮多酚提取工艺因素次序为料液比>提取温度>乙醇浓度>提取时间,优化提取工艺为乙醇浓度为60%,料液比为1:30,提取时间1.5 h,提取温度50 ℃.
採用單因素試驗、正交試驗進行提取工藝優選,研究瞭椿白皮中總多酚的提取工藝,確定椿白皮的最佳工藝條件.影響椿白皮多酚提取工藝因素次序為料液比>提取溫度>乙醇濃度>提取時間,優化提取工藝為乙醇濃度為60%,料液比為1:30,提取時間1.5 h,提取溫度50 ℃.
채용단인소시험、정교시험진행제취공예우선,연구료춘백피중총다분적제취공예,학정춘백피적최가공예조건.영향춘백피다분제취공예인소차서위료액비>제취온도>을순농도>제취시간,우화제취공예위을순농도위60%,료액비위1:30,제취시간1.5 h,제취온도50 ℃.
Using the single factor experiment and the optimized orthogonal experiment,the extrating technology of the total polyphenols in the Bark of Toona sinensisw was studies.Result impact the total polyphenols extraction process factors in order of:solid-liquid ratio>extraction temperaturw>ethanol concentration>extraction time .The optimum extraction condition was that the concentration of ethanol was 60%,solid-liquid ratio was 1:30, the extraction time was 1.5h, and the extraction temperature was 50℃.
