正交试验法优化红枣多酚提取工艺
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摘要
目的获取最优的红枣多酚提取工艺。方法以新疆和田枣为研究对象,在单因素实验基础上,采用正交试验设计方案优化红枣多酚超声提取工艺条件。结果 80%甲醇浓度,料液比1:12,超声温度70℃,超声时间20min条件下,红枣多酚的提取率最大。结论最优工艺条件下,红枣多酚的提取率为0.710%±0.003%。
Objective To obtain the optimal extraction process of polyphenols from jujube. Methods Xinjiang Hotan jujube was taken as the research object. Based on the single factor experiment, the orthogonal experiment design was used to determine the optimal ultrasonic extraction conditions of polyphenols from jujube. Results The optimal ultrasonic extraction conditions of polyphenols were as follows: 80 % methanol was used as extraction solvent, the ultrasonic temperature was 70 ℃, the ultrasonic time was 20 min, and the ratio of solid to liquid was 1:12. Conclusion The highest yield of jujube polyphenols reached 0.710 %±0.003 % under the optimal conditions.
Objective To obtain the optimal extraction process of polyphenols from jujube. Methods Xinjiang Hotan jujube was taken as the research object. Based on the single factor experiment, the orthogonal experiment design was used to determine the optimal ultrasonic extraction conditions of polyphenols from jujube. Results The optimal ultrasonic extraction conditions of polyphenols were as follows: 80 % methanol was used as extraction solvent, the ultrasonic temperature was 70 ℃, the ultrasonic time was 20 min, and the ratio of solid to liquid was 1:12. Conclusion The highest yield of jujube polyphenols reached 0.710 %±0.003 % under the optimal conditions.
引文
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[2]樊保国.枣果的功能因子及保健食品的研究进展[J].食品科学,2005,26(9):587-591.
[3]张文杰,陈锦屏.红枣主要活性成分及药理作用的研究进展[J].农产品加工,2008,(10):48-53.
[4]张艳红,陈兆慧,王德萍,等.红枣中氨基酸和矿物质元素含量的测定[J].食品科学,2008,29(1):263-266.
[5]韩基明.红枣醋发酵工艺响应面优化及其化学成分分析[J].北方园艺,2018,(11):132-137.
[6]袁铭,王慧慧,伍亚华,等.红枣石榴汁复合保健饮料制作及其感官评价[J].农产品加工,2018,(6):1-3.
[7]苏彩霞,平峰,闫超,等.红枣酒的加工工艺[J].果农之友,2018,(3):33-34,45.
[8]王娜,马琳,谢新华,等.红枣多糖初步纯化及其对体外抗凝活性的影响[J].中国食品学报,2015,15(10):141-146.
[9]刘润平.红枣的营养价值及其保健作用[J].中国食品与营养,2009,(12):50-52.
[10]王毕妮,黄庆瑗,高慧,等.不同极性红枣多酚的抗氧化活性比较[J].食品与发酵工业,2014,40(10):142-145.