| 响应面优化花生壳多酚类化合物超声-微波辅助提取工艺及其抗氧化活性 |
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| 引用本文： | 王伟. 响应面优化花生壳多酚类化合物超声-微波辅助提取工艺及其抗氧化活性[J]. 食品工业, 2011, 0(10) |
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| 作者姓名： | 王伟 |
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| 作者单位： | 江苏省产品质量监督检验研究院; |
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| 摘 要： | 以乙醇作为提取溶剂,研究了超声-微波辅助提取花生壳中多酚的最佳工艺条件。在单因素试验的基础上,通过响应面分析确定了超声-微波辅助提取花生壳多酚类化合物的最佳工艺条件为:乙醇体积分数为70%,微波作用时间为90 s,料液比为1∶20,此条件下多酚类物质的提取率为6.61%。体外抗氧化作用表明花生壳多酚化合物对三种食用油脂均有良好的抗氧化效果,且对猪油具有较强的抗氧化作用。
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| 关 键 词： | 花生壳 多酚 超声-微波辅助提取 抗氧化 |
Optimization of Ultrasonic Microwave Assisted Extraction Technology of Polyphenolic Compounds in Peanut Shell by Response Surface Methodology and Its Anti-oxidation Activity |
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| Wang Wei Institute of Jiangsu Quality Testing. Optimization of Ultrasonic Microwave Assisted Extraction Technology of Polyphenolic Compounds in Peanut Shell by Response Surface Methodology and Its Anti-oxidation Activity[J]. The Food Industry, 2011, 0(10) |
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| Authors: | Wang Wei Institute of Jiangsu Quality Testing |
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| Affiliation: | Wang Wei Institute of Jiangsu Quality Testing(Nanjing 210029) |
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| Abstract: | |
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| Keywords: | peanut shell polyphenols ultrasonic microwave assisted extraction anti-oxidation |
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