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Position: Home > Articles > Ultrasound assisted extraction of polyphenols from bayberry pomace Science and Technology of Food Industry 2011 (11) 315-317

杨梅渣中多酚类物质的超声波辅助提取研究

作  者:
朱瑞瑜;方忠祥;叶兴乾;陈健初;刘东红;吴丹
单  位:
浙江大学生物系统工程与食品科学学院
关键词:
杨梅渣;多酚;花色苷;超声波提取
摘  要:
杨梅中的多酚类物质具有独特的生物活性。利用超声波辅助提取杨梅渣中的多酚类物质、总花色苷,得出的最佳提取条件为20kHz的超声频率、30W的超声功率,在60℃下提取70min。
译  名:
Ultrasound assisted extraction of polyphenols from bayberry pomace
作  者:
ZHU Rui-yu,FANG Zhong-xiang,YE Xing-qian,CHEN Jian-chu,LIU Dong-hong,WU Dan(School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310029,China)
关键词:
bayberry pomace;polyphenols;anthocyanins;ultrasound assisted extraction
摘  要:
Polyphenols in the pomace of bayberry(Myrica rubra Sieb.et Zucc.)have some particular biological activities.Ultrasound assisted extraction was used to extract polyphenols from bayberry pomace.A frequency of 20kHz and a ultrasonic power of 30W were suitable to extract the polyphenols at 60℃ for 70min.

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