中国食品学报2012，Vol.12Issue(9)：41-49,9.
超高压提取石榴皮多酚的工艺研究
Research on Ultrahigh Pressure Extraction Technology for Producing Pomegranate Peel Polyphenol
严陇兵 1刘邻渭 1刘晓丽 1林静雅 1王妍稳1
作者信息
- 1. 西北农林科技大学食品科学与工程学院 陕西杨凌712100
- 折叠
摘要
Abstract
In order to get pomegranate peel polyphenoi more efficiently, the ultrahigh pressure processing(UHPP) was investigate to set up a new extraction technology. The optimum extraction parameters were obtained by single factor experiments and quadric regression orthogonal rotational experiment and total polyphenol yield was used as monitoring index. The results showed that the order, from strong to weak, of the main factors influencing the extraction yield were ratio of solid to liquid, pressure, ethanol concentration and pressure holding time. The optimized extraction conditions were using 41 mL 52.8% ethanol at 582.7 Mpa to extract lg peel powder for 2.3 min. Under this condition, the polyphenol yield was more than 26%. The theoretical yield which was predicted by the model was close to experiment result, so the model was reliable.关键词
超高压/石榴皮多酚/二次回归正交旋转组合试验/优化Key words
ultrahigh pressure/ pomegranate peel/ quadric regression orthogonal rotational experiment/ optimize引用本文复制引用
严陇兵,刘邻渭,刘晓丽,林静雅,王妍稳..超高压提取石榴皮多酚的工艺研究[J].中国食品学报,2012,12(9):41-49,9.
