摘要
研究利用超声波提取苹果渣中黄酮类化合物的工艺。通过单因素试验考察乙醇浓度、超声波功率、提取温度、处理时间、料液比和浸泡时间对总黄酮提取率的影响。在单因素试验的基础上,利用正交试验确定超声波法提取苹果渣中总黄酮类化合物的最佳工艺条件为:80%乙醇,超声波作用时间30 min,超声波功率480 W,液料比1∶40(g/mL),浸泡时间24 h,超声波温度70℃,提取2次,总黄酮提取率为7.42 mg/g。
The process of extraction of flavonoids from apple pomace with ultrasonic wave was studied. The effect of ethanol concentration,ultrasonic power, temperature, treating time, marinating time and ratio of solid to liquid on extracting rate of total flavonoids were investigated by using single factor analysis method.Basing on the experiment of single factor,the optimum extraction conditions of flavonoids from apple pomace using ultrasonic method was studied according to the orthogonal experiment design.The optimal process of extraction of flavonoids from apple pomace with ultrasonic wave were as follows：80 % ethanol,extracting duration 30 rain, ultrasonic power 480 W,ratio of solid to liquid 1：40 （g/mL）, marinated time 24 h,temperature70 ℃ ,twice ultrasonic extraction proeess. The extracting rate of total falconoid was 7.42 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期80-84,共5页
Food Research and Development
基金
国家"十一五"科技支撑计划(2006BAK02A18
2006BAK02A48
2006BAK02A05)
农业部跨越计划(2005-4)
教育部新世纪优秀人才支持计划(2005)
陕西省重大科技专项(2006KZ09-G1)
关键词
超声波提取
苹果渣
黄酮
ultrasonic wave extraction
apple pomace
flavonoids
作者简介
相启森（1984-），男（汉），在读硕士研究生，研究方向：食品生物工程高新技术。
通讯作者：岳田利（1966-），男，教授，博士，主要从事食品生物工程技术及食品安全学研究。
