| 梨皮多酚的提取工艺优化的研究 |
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| 引用本文： | 耿中华, 秦卫东, 马利华, 张泽生. 梨皮多酚的提取工艺优化的研究[J]. 食品工业科技, 2009, (12): 233-234. |
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| 作者姓名： | 耿中华 秦卫东 马利华 张泽生 |
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| 摘 要： | 研究了梨皮中多酚的提取工艺,通过正交实验确定了最佳提取条件。结果表明:梨皮中多酚的最佳提取工艺条件为温度70℃,固液比1∶11(w/v),乙醇浓度60%,浸提时间60min。该条件下的多酚提取率为0·5mg/g。
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| 关 键 词： | 梨皮 多酚 提取 |
Study on optimization of extraction technology of polyphenols in pear peel |
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| GENG Zhong-hua,QIN Wei-dong,MA Li-hua,ZHANG Ze-sheng. Study on optimization of extraction technology of polyphenols in pear peel[J]. Science and Technology of Food Industry, 2009, 0(12): 233-234 |
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| Authors: | GENG Zhong-hua QIN Wei-dong MA Li-hua ZHANG Ze-sheng |
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| Abstract: | The extraction technology of polyphenols in pear peel was studied and the optimal conditions of the extraction were determined by orthogonal test. The results indicated: the optimal conditions of extraction of polyphenols in pear peel were 70℃,the ratio of solid to liquid 1:11 (w/v) ,60% ethanol concentrations and 60min extracting times,the extracting rate of polyphenols was 0.5mg/g. |
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| Keywords: | pear peel polyphenol extraction |
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