葡萄皮渣多酚超声波辅助提取工艺响应面法优化及抗氧化活性研究OA北大核心CSCDCSTPCD
Polyphenols from Grape Skin：Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation
以酿酒葡萄皮渣为原料采用超声辅助法提取葡萄皮渣多酚,在单因素试验基础上固定超声功率100W、乙醇体积分数40%,采用三因素三水平的响应面试验优化设计方法,研究液料比、提取时间和超声温度对多酚得率的影响,依据回归分析得到最佳提取工艺条件为液料比16：1（mL/g）、超声提取时间57min、超声温度50℃。在此条件下葡萄皮渣多酚提取量为（42.51±1.21）mg/5g。以水溶性VE为对照物,通过DPPH法和铁氰化钾法对葡萄皮渣多酚的抗氧化活性进行体…查看全部>>
Response surface methodology was employed to optimize the ultrasonic-assisted extraction of polyphenols from grape skin as a byproduct of wine making.On the basis of one-factor-at-a-time experiments,through which the optimal ultrasonic power and ethanol concentration were found to be 100 W and 40%,respectively,polyphenol yield was investigated by response surface methodology with respect to liquid-to-material ratio,extraction time and temperature at three le…查看全部>>
令博;王捷;吴洪斌;明建
西南大学食品科学学院,重庆400715西南大学食品科学学院,重庆400715新疆农垦科学院农产品加工研究所,新疆石河子832000西南大学食品科学学院,重庆400715
医药卫生
葡萄皮渣多酚响应面法超声提取抗氧化
grape skinpolyphenolresponse surface methodology（RSM）ultrasonic-assisted extractionantioxidant activity
《食品科学》 2011 (18)
24-29,6
新疆生产建设兵团工业科技攻关项目（2009GG39）
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