食品与机械2012，Vol.28Issue(5)：123-126,4.DOI:10.3969/j.issn.1003-5788.2012.05.032
超声波辅助提取番石榴中多酚类物质的研究
Study on technology of extracting polyphenols from guava by ultrasonic wave
曹增梅 1黄和1
作者信息
- 1. 广东海洋大学食品科技学院,广东湛江524025
- 折叠
摘要
Abstract
The extraction conditions of polyphenols from guava by ultrasound were studied in this paper. Ultrasonic power, ethanol con-certration, solid to liquid ratio,ultrasonic time conditions were tested in the single factor experiments, through response surface methodology, the regression equation of polyphenols extraction rate was obtained. The optimum technological condition are determined as: ultrasonic power is 350 W, ethanol concertration is 40%, solid to liquid ratio is 1:30(m:V) and the yield is 4. 65 mg/g.关键词
番石榴/多酚/超声波提取/响应面分析Key words
guava/ polyphenols/ ultrasonic wave extraction/ response surface methodology引用本文复制引用
曹增梅,黄和..超声波辅助提取番石榴中多酚类物质的研究[J].食品与机械,2012,28(5):123-126,4.
