摘要
本研究主要采用析因试验对零余子多酚类的最佳提取工艺进行了探讨,同时比较了多酚类物质的两种不同测定方法的差异。实验结果发现:采用FC法测定时,零余子多酚的最佳提取工艺为:乙醇浓度为75.3%,乙醇与盐酸比为98.3:1.7,提取温度为82.5℃,料液比1:30,此时多酚得率为11.1615mg/g。采用普鲁士蓝法检测时,最佳提取条件为:乙醇浓度为70%,醇酸比为97.6:2.4,提取温度为96℃,料液比1:30,此时零余子多酚的最高得率为4.4503mg/g。采用不同的测定方法,零余子多酚的最佳提取工艺略有不同,而且最高得率也不同。
The optimal extracting technology of yam bean polyphenols was studied by the fractional factorial design, as well as two kinds of determination methods were compared. The results were as following： When the FC was used, the optimal extracting conditions were ethanol concentration 75.3%, ratio of the ethanol to HC1 98.3：1.7, temperature 82.5℃, and ratio of material to solvent 1：30. Under these conditions the highest extracting rate was 11.1615 mg/g. When the Prussian blue was used, the optimal extracting conditions were ethanol concentration 70%, ratio of ethanol to HC1 97.6：2.4, temperature 96℃, ratio of material to solvent 1：30. Under these conditions the highest extracting rate was 4.4503 mg/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期152-156,共5页
Food Science
基金
湖北省教育厅重点科研项目(B200729006)
关键词
零余子
多酚
提取
析因
测定方法
yam bean polyphenol
extraction
fractional factorial design
determination methods
作者简介
李伟（1975-），男，讲师，硕士研究生，研究方向为生物资源开发。
