摘要
采用有机溶剂丙酮溶液浸提紫苏饼中的多酚,从浸提溶剂体积分数、浸提固液比、浸提时间、浸提温度4个方面对多酚得率进行了考察,通过正交试验得出最佳提取条件为:丙酮溶液体积分数60%,浸提固液比1∶15,浸提时间4 h,浸提温度40℃。在此条件下,多酚得率为2.12%。
The polyphenols was extracted from perilla seed cake by acetone solution. The influences on the polyphenols yield of four factors, including concentration of organic solution, ratio of liquid to solid, time as well as temperature were investgated. Through orthogonal test, the optimum conditions were obtained as follows ：volume fraction of acetone solution 60%, ratio of solid to liquid 1： 15, temperature 40℃C, time 4 h. Under the optimum conditions, the polyphenols yield was 2.12%.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第10期77-80,共4页
China Oils and Fats
基金
重庆工商大学博士科研启动基金(1319-31994603)
关键词
紫苏饼
多酚
提取工艺
正交试验
perilla seed cake
polyphenols
extraction technology
orthogonal test
作者简介
朱建飞（1979），男，讲师，博士，主要从事农副产品深加工及综合利用研究工作（E-mail）zhujf@sina．cn。
