食品与发酵工业2009，Vol.35Issue(11)：152-155,4.
石榴皮中多酚类物质的提取及其抗氧化性研究
Optimization of Extraction Technology of Polyphenols from Pomegranate Peer and Anti-oxidation Property of the Extracts
李志洲 1刘军海1
作者信息
- 1. 陕西理工学院化学与环境科学学院,陕西,汉中,723000
- 折叠
摘要
Abstract
Response surface analysis methodology (RSM) was used for optimizing the Polyphenol extraction from Pomegranate peel.Based on the orthogonal experiment,ethanol concentration,microwave extraction time and solventsolid ratio were selected as the influencing factors during the extraction.The experiment mathematical model was arranged according to Box-Behnken central composition experiment design.The extractiong anti-oxidation property was studied.The results showed that the best extraction conditions for Polyphenol were ethanol concentration 80%,microwave extraction time 49s,solvent-solid ratio 1:8.6,microwave power 300W and particle size 40 mesh,the Polyphenol extraction yield was 0.84 mg/g.the relative error between the prediction and verification was 2.3%.The extraction from Pomegranate peel had strong anti-oxidation property in rapeseed oil.关键词
响应面法/石榴皮/多酚Key words
response surface analysis methodology/pomegranate peel/polyphenol分类
轻工纺织引用本文复制引用
李志洲,刘军海..石榴皮中多酚类物质的提取及其抗氧化性研究[J].食品与发酵工业,2009,35(11):152-155,4.
