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Position: Home > Articles > Optimization of Extraction Technology of Polyphenol from Purple Potatoes Food and Nutrition in China 2016,22 (07) 54-58

紫色马铃薯中多酚提取工艺的优化

作  者:
黄佳琦;杨士花;张一鸣;黄勇桦;李海平;李淳;李永强
单  位:
武定县食品药品监督管理局;永平县食品药品检验检测局;云南农业大学食品科学技术学院;云南农业大学外语学院
关键词:
紫色马铃薯;多酚;二次通用旋转试验;提取工艺优化
摘  要:
以紫色马铃薯为原料、以多酚含量为指标,在单因素试验的基础上,利用二次通用旋转试验设计,对紫色马铃薯多酚的提取工艺进行优化。结果表明:影响多酚提取效果大小的各因素依次为:提取时间>提取温度>液料比;最佳提取工艺条件为:提取温度70℃、液料比为25∶1、提取时间49 min,在此优化条件下,测得多酚含量为3 038.84±23.85μg阿魏酸/g。
译  名:
Optimization of Extraction Technology of Polyphenol from Purple Potatoes
作  者:
HUANG Jia-qi;YANG Shi-hua;ZHANG Yi-ming;HUANG Yong-hua;LI Hai-ping;LI Chun;LI Yong-qiang;College of Food Science and Technology,Yunnan Agricultural University;College of Foreign Languages,Yunnan Agricultural University;Wuding County Food and Drug Administration;Yongping County Food and Drug Inspection Bureau;
关键词:
purple potato;;polyphenol;;Quadratic General Rotary Design;;extraction technology optimization
摘  要:
Polyphenol contents as indicators,the optimal extraction technology of polyphenols from purple potatoes were studied by Quadratic General Rotary Design based on single factor experiments. The results showed that the factors affecting the extraction efficiency were extraction time,extraction temperature,and the ratio of liquor to material. The optimum extraction conditions were extraction temperature 70℃,ratio of liquid to material ratio 25∶1,extraction time 49 min. The content of polyphenol was 3 038. 84 ± 23. 85 μg ferulic acid equivalents / g under the conditions.

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