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| 菜籽饼粕中菜籽多酚的提取新工艺研究 | |
| 引用本文： | 王承明,陈建峰,任初杰,吴谋成. 菜籽饼粕中菜籽多酚的提取新工艺研究[J]. 食品与发酵工业, 2007, 33(5): 143-147 |
| 作者姓名： | 王承明 陈建峰 任初杰 吴谋成 |
| 作者单位： | 华中农业大学食品科学技术学院,湖北武汉,430070 |
| 基金项目： | 国家科技专项基金;湖北省科技攻关项目 |
| 摘 要： | 采用酸性乙醇体系提取菜籽饼粕中的菜籽多酚,确定了提取的最佳工艺:40目的菜籽饼粕,pH为2.0的(体积分数)70%乙醇溶液,料液比(g:mL)为1:4,提取温度为40℃,提取时间为40min,分3次提取。在此条件下,菜籽饼粕中菜籽多酚的提取率达到2.09%,高于以往的丙酮提取法。 |
| 关 键 词： | 菜籽饼粕 菜籽多酚 提取 溶剂 |
| 修稿时间： | 2007-03-122007-04-23 |
A New Extracting Technology of Polyphenol from Rapeseed Cake |
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| Wang Chengming, Chen Jianfeng, Wu Moucheng. A New Extracting Technology of Polyphenol from Rapeseed Cake[J]. Food and Fermentation Industries, 2007, 33(5): 143-147 | |
| Authors: | Wang Chengming Chen Jianfeng Wu Moucheng |
| Affiliation: | School of Food Science and Technology , Huazhong Agricultural University ,Wuhan 430070 ,China |
| Abstract: | rapeseed polyphenol was extracted from the rapeseed paste by acidic alcohol system.The best extracting condition was.40 mesh sized rapeseed paste,pH 2.0,70% ethyl alcohol solution,at 1.4 solid/ liquid ratio,under 40℃,40minuts,extracting 3 times.Under this condition,rapeseed polyphenol extrac- tion rate was up to 2.09%,higher than acetone extraction method.The operating condition of the method was mild,suitable to the industrial application and was a economic way to reuse the agricultural subsidiary products. |
| Keywords: | rapeseed cake rapeseed polyphenol extraction solvent |
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