摘要
采用超声波提取的方法对面条菜中的多酚物质进行提取,并建立了吸光度的大小与乙醇浓度、料液比、超声时间以及超声温度四个因素的响应关系.研究结果表明:各因素对多酚提取率的影响大小为,料液比>超声时间>乙醇浓度>超声温度;面条菜中多酚物质的提取最佳工艺为:乙醇浓度90%(体积分数)、料液比1∶25(g∶mL)、60℃超声30 min,面条菜中多酚提取率为3.893%.
The ultrasonic extraction method was used in silene conoidea polyphenols extraction and the response relationship was established between absorbance and ethanol concentration,solid-liquid ratio,ultrasonic time and ultrasonic temperature.The results showed that the influence of each factor on the extraction rate of polyphenols was ranked as follows:solid-liquid ratio>ultrasonic time>ethanol concentration>ultrasonic temperature;the optimum extraction technology of polyphenols from silene conoidea was:90% ethanol,solid-liquid ratio of 1∶25(g∶mL),extraction time and temperature of 30 min under 60℃,the yield of polyphenol from silene conoidea was 3.893%.
作者
李伟民
张溪
魏泉增
LI Weimin;ZHANG Xi;WEI Quanzeng(Food and Pharmacy College/Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safetyof Henan Province,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2020年第5期105-108,共4页
Journal of Xuchang University
基金
许昌市科技攻关项目(20170211051)
许昌学院校地合作项目(980113)
许昌学院横向项目(2018HX014)。
关键词
超声波法
面条菜
提取
多酚
ultrasonic method
silene conoidea
extraction
polyphenol
作者简介
李伟民(1985-),男,河南许昌人,讲师,博士,研究方向:种质资源开发利用.
