食品与发酵工业2013，Vol.39Issue(7)：236-240,5.
玫瑰果多酚的提取
Extraction process of polyphenols from roses
刘鹏莉 1庄桂东 1王珊珊 1于丹 1李群飞 1迟玉森1
作者信息
摘要
Abstract
Alcohol steeping-extraction technology was used to extract polyphenols from roses.The single factor experiments and orthogonal test were adopted to study the impacts of different alcohol concentration,material/liquid ratio,extraction temperature,extraction duration and extract times.Experimental results showed that the order of different effect factors on yield was:alcohol concentration ＞ extraction temperature ＞ materiel/liquid ratio ＞ extraction duration; the optimal extraction process is:75 ％ alcohol,1:20material/liquid ratio,70 ℃ extraction temperature,extraction for 40 min,and extract twice.The pure yield of polyphenols under the above extraction condition was 9.18 ％.The method is easy to operate,low-cost and highly efficient.It is suitable for the massive industrial production.关键词
玫瑰果/多酚/提取/测定/单因素Key words
rose hips/ polyphenols/ extraction/ determine/ single factor引用本文复制引用
刘鹏莉,庄桂东,王珊珊,于丹,李群飞,迟玉森..玫瑰果多酚的提取[J].食品与发酵工业,2013,39(7):236-240,5.
