食品工业科技Issue(8)：264-265,452,3.
香柏总酚酸提取工艺优化
Optimization of extract processing of polyphenol in Sabina Pingii var.Wilsonii
伏劲松 1蔡光华 1杨梅 1王晓玲1
作者信息
- 1. 西南民族大学少数民族药物研究所,四川成都610041
- 折叠
摘要
Abstract
Objective：To optimize the condition of extraction for polyphenol in Sabina Pingii var.Wilsonii.Methods：Using reflux extraction method,the influence factors were studied through orthogonal experiment,and then the extraction technologies were optimized through orthogonal regression design.Results：The factors which affected the extraction rate were ethanol concentrationliquid-solid ratioextraction timereflux temperaturemarination timepHextraction times.The optimum conditions were：ethanol concentration was 81.38%,liquid-solid ratio was 28.89：1（mL/g）,extraction time was 37.5min,the extraction could up to 2.789g/100g under the optimum conditions.Conclusion：This extraction method was simple,rapid and applicable for the extraction of total polyphenol in Sabina pingii var.wilsonii.关键词
香柏/总酚酸/正交回归/提取率Key words
Sabina pingii var.wilsonii/total polyphenol/orthogonal regression design/extraction rate分类
轻工纺织引用本文复制引用
伏劲松,蔡光华,杨梅,王晓玲..香柏总酚酸提取工艺优化[J].食品工业科技,2011,(8):264-265,452,3.
