现代食品科技2012，Vol.28Issue(9)：1166-1169,1172,5.
超声波辅助提取低褐变程度香蕉皮中总酚的研究
Ultrasonic-Assisted Extraction of Total Polyphenols from Banana Peels with Limited Browning
摘要
Abstract
Effect of drying methods (including microwave vacuum drying, frozen drying and hot wind drying) on the browning of banana peels were studied. Then the ultrasonic-assisted extraction of total polyphenols from banana peels dried through microwave vacuum drying was optimized by orthogonal array design method. The highest extraction efficiency of total polyphenols from banana peels, 36.95 mg/g, was obtained after a single extraction using 60% ethanol at 70 ℃ with a solid-to-liquid ratio of 1:20 (g/mL). And the ultrasonic conditions were ultrasonic treatment time 40 min and a power level of 120 W.关键词
超声波辅助提取/总多酚/香蕉皮Key words
ultrasonic-assisted extraction/ total polyphenols/ banana peels/ browning引用本文复制引用
李哲,李芬芳,袁德保,谭琳,郑晓燕,寇丽萍,丁武,金志强..超声波辅助提取低褐变程度香蕉皮中总酚的研究[J].现代食品科技,2012,28(9):1166-1169,1172,5.基金项目
国家自然科学基金项目(31101328) （31101328）
海南省自然科学基金项目(311063) （311063）
中国热带农业科学院院本级中央级公益性科研院所基本科研业务费专项(1630052012005) （1630052012005）
