| 杨梅多酚的提取及抗氧化活性研究 |
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| 引用本文： | 夏国聪. 杨梅多酚的提取及抗氧化活性研究[J]. 食品工业, 2011, 0(2) |
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| 作者姓名： | 夏国聪 |
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| 作者单位： | 广东中烟工业有限责任公司技术中心; |
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| 基金项目： | 广州城市职业学院引进人才科研启动项目 |
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| 摘 要： | 本研究通过单因素和正交试验优化了超声波辅助提取杨梅多酚的工艺,得出超声波辅助提取杨梅多酚的最佳工艺参数为:浸提液pH 4.0、乙醇浓度40%、超声时间40 min、超声功率400 W。在此最佳工艺条件下,杨梅多酚的提取率为13.147mg/g。并证明杨梅多酚具有较强的抗氧化作用。
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| 关 键 词： | 杨梅 多酚 提取 抗氧化活性 |
Extraction of Polyphenol from Bayberry and Antioxidant Activity |
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| Xia Guo-cong China Tobacco Guangdong Industral Co.,ltd , Technology Center. Extraction of Polyphenol from Bayberry and Antioxidant Activity[J]. The Food Industry, 2011, 0(2) |
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| Authors: | Xia Guo-cong China Tobacco Guangdong Industral Co. ltd Technology Center |
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| Affiliation: | Xia Guo-cong China Tobacco Guangdong Industral Co.,ltd and Technology Center(Guangzhou 510145) |
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| Abstract: | In this article,the ultrasonic-assisted extraction of polyphenol from bayberry was studied.The single-factor experiments and orthogonal test showed that the best ethanol concentration,ultrasonic power,pH and ultrasonic time were 40%,400W,4 and 40min respectively.Under the optimized conditions,the content of polyphenol was 13.147 mg/g.In addition,bayberry polyphenol has significant antioxidation activity. |
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| Keywords: | bayberry fruit polyphenol extraction antioxidation activity |
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