食品与发酵工业2011，Vol.37Issue(12)：193-197,203,6.
杏子果肉多酚超声波辅助提取工艺优化及抗氧化活性研究
Optimization of Polyphenol Ultrasonic Assisted Extraltion from Apricot Pulp and Its Antioxidant Activities
摘要
Abstract
The ultrasonic assisted extraction technology of apricot pulp polyphenol was studied.The optimal conditions were determined by mono-factor experiment and response surface analysis.The antioxidant activity of apricot pulp polyphenol was studied by using reducing power and clearance ability for DPPH？.The result indicated that the optimum extracting conditions of apricot pulp polyphenol were as follows： the ratio of solid to liquid 1∶ 12,concentration of ethanol 71%,the ultrasonic power 364w and the extraction time 17 min.under the above extracting conditions,the extraction rate of apricot pulp polyphenol was 9.39%.The influence effect of four factors to the extraction rate of apricot pulp polyphenol were ultrasonic power liquid ratio concentration of ethanol ultrasonic time.The apricot pulp polyphenol had strong antioxidative activity.However,its antioxidative activity was lower than Vc in the same concentrations.关键词
杏肉/多酚/超声波辅助提取/响应曲面法/抗氧化活性Key words
apricot pulp/polyphenol/ultrasonic assisted extraction/response surface method/antioxidative activity分类
轻工纺织引用本文复制引用
王雅,马重华,郭涛,李家寅,周尚臻,何海宁,王晓兰..杏子果肉多酚超声波辅助提取工艺优化及抗氧化活性研究[J].食品与发酵工业,2011,37(12):193-197,203,6.基金项目
杏仁产品的研发与综合利用 （）
兰州理工大学“学科协调发展计划”现代生物药物合成药物的研究与开发资助 （）
