Position: Home > Articles > Technology Optimization for Microwave-assisted Extraction of Polyphenols from Black Garlic
Shandong Agricultural Sciences
2012,44
(5)
110-113
黑大蒜中多酚化合物微波辅助提取工艺优化
作 者：
宋晓红;刘世琦;刘颖颖;夏永香;李贺
单 位：
山东农业大学园艺科学与工程学院/作物生物学国家重点实验室/农业部园艺作物生物学重点开放实验室
关键词：
黑大蒜;多酚化合物;提取工艺;微波
摘 要：
采用微波辅助提取法提取黑大蒜中多酚化合物并对提取工艺进行了优化。选择乙醇体积分数、微波功率、微波提取时间及料液比4个因素进行单因素试验,然后采用L9(34)的正交试验设计进行试验,确定了黑大蒜多酚化合物微波辅助提取的最佳提取条件为乙醇体积分数50%、微波作用功率400 W、微波作用时间60 s、料液比1∶30,此条件下的提取率为1.885 mg/g。
译 名：
Technology Optimization for Microwave-assisted Extraction of Polyphenols from Black Garlic
作 者：
SONG Xiao-hong,LIU Shi-qi*,LIU Ying-ying,XIA Yong-xiang,LI He(College of Horticulture Science and Engineering,Shandong Agricultural University/ State Key Laboratory of Crop Biology/ Key Laboratory of Horticultural Crop Biology,Ministry of Agriculture,Taian 271018,China)
关键词：
Black garlic;Polyphenols;Extraction technology;Microwave
摘 要：
The polyphenols was extracted from black garlic by microwave-assisted method and the extraction process was optimized.The ethanol concentration,microwave power,extraction time and material-liquid ratio were selected as the key single factors for gradient experiments,and then the L9(34) orthogonal experiment was carried out.The results showed that the optimal extraction conditions were as follows: the concentration of ethanol was 50%,the microwave power was 400 W,the extraction time was 60 s and the ratio of solid to liquid was 1∶30.Under these conditions,the extraction rate of total polyphenols was up to 1.885 mg/g.
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