摘要
研究提取猕猴桃中多酚的最佳工艺条件。考察了有机溶剂种类及其浓度、提取时间、温度、提取次数及料液比等5个单因素对总多酚提取率的影响,并在单因素的基础上进行正交实验得到多酚提取的最佳工艺条件:用30%的丙酮溶液,按1∶9的料液比,在35℃下提取30min。
The optimal conditions of polyphenols extraction from kiwifruit were studied in this paper. The effects of five factors including organic solvent and its concentration, extraction time, temperature, extraction period and the ratio of raw materials and solution on extraction rate of polyphenols were investigated. The best technical conditions for polyphenols extraction was obtained through orthogonal experiments based on single factor as follows： extracting with 30 % acetone solution, ratio of raw materials and solution was 1：9, temperature at 35℃ extracting 30 min.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期56-60,共5页
Food Research and Development
关键词
猕猴桃
多酚
提取
kiwifruit
polyphenols
extraction
作者简介
周跃勇（1981-），男，硕士研究生，研究方向：食品科学。
