食品工业科技2012，Vol.33Issue(21)：277-281,5.
响应面法优化研磨珠辅助超声波萃取苹果多酚的工艺研究
Optimization of apple polyphenols extraction with grind balls by response surface methodology
周丽萍 1杨瑞华 2张悦1
作者信息
- 1. 黑龙江省科学院自然与生态研究所,黑龙江哈尔滨150040
- 2. 黑龙江省农业科院园艺分院,黑龙江哈尔滨150040
- 折叠
摘要
Abstract
The response surface methodology based on single factor experiment was used to optimize processing parameters of extraction with grind balls for apple polyphenols. Results showed that the optimal processing conditions of ultrasonic extraction were ultrasonic time 23min, extraction temperature 50℃ and ultrasonic power 244W, balls to material ratio 1.25:1.The yields of apple polyphenols under the optimal extraction conditions were up to 1.031mg/g and 33.68% increased comparing with traditional ultrasonic extraction method.关键词
响应面/苹果多酚/萃取/研磨珠Key words
response surface method/apple polyphenols/extract/grind balls分类
轻工纺织引用本文复制引用
周丽萍,杨瑞华,张悦..响应面法优化研磨珠辅助超声波萃取苹果多酚的工艺研究[J].食品工业科技,2012,33(21):277-281,5.
