超声辅助法制备花生红衣的多酚类物质

发布时间：2018-04-03 10:28

  本文选题：花生红衣多酚类物质　切入点：筛选工艺　出处：《中国食品学报》2016年12期

【摘要】：在乙醇提取、微波辅助提取、超声辅助提取和酶辅助提取中筛选出超声辅助提取为花生红衣多酚类物质的最佳制备方法。在单因素试验的基础上,研究乙醇体积分数、提取时间、超声功率和提取温度4个主要因素对多酚类物质提取率的影响,通过二次旋转回归设计试验确定最佳提取工艺。试验结果表明,花生红衣多酚类物质的最佳提取工艺参数为:乙醇体积分数55%、提取时间13 min、超声功率240 W、提取温度47℃。在此条件下花生红衣多酚类物质的提取率达(85.62±0.52)%,与预测值基本相符。研究了不同干燥方式对提取物多酚含量和抗氧化活性的影响,结果冷冻干燥是花生红衣多酚类物质的最佳干燥方式。
[Abstract]:In ethanol extraction, microwave-assisted extraction, ultrasound-assisted extraction and enzyme assisted extraction, the best preparation method for peanut red coat polyphenols was selected.On the basis of single factor experiment, the effects of four main factors, ethanol volume fraction, extraction time, ultrasonic power and extraction temperature, on the extraction rate of polyphenols were studied.The results showed that the optimum extraction parameters of peanut red polyphenols were as follows: ethanol volume fraction 55, extraction time 13 min, ultrasonic power 240 W, extraction temperature 47 鈩，

本文编号：1704801