摘要
以四川三台米枣为试材,研究米枣总黄酮、多酚的最佳提取工艺条件。单因素实验和二次回归正交组合实验结果表明:乙醇浓度为80%、料液比1∶5、超声波和微波各处理3min、振荡温度60℃、振荡速率180r/min、提取2次、每次振荡2h,得到提取液中总黄酮量为246.14mg/L;乙醇浓度为66.52%、料液比1∶4、超声波和微波各处理3min、振荡温度60℃、振荡速率180r/min、提取2次、每次振荡2h,得到提取液中多酚量为8.92mg/L。
The optimal conditions of total fiavonoids and polyphenols from the ‘MiZao＇ jujube were investigated by single factor experiment and orthogonal regression combination test. The optimal extraction conditions were obtained as follows, concentration of ethanol 80%, ratio of material to liquid 1：5, ultrasonic and microwave treatments for 3min respectively, oscillation temperature 60℃, oscillation rate ]80r/min, oscillation twice （2h per treatment） ,the total flavonoids extraction concentrations could reach 246A4mg/L.Concentration of ethanol 66.52%, ratio of material to liquid 1：4, ultrasonic and microwave treatments for 3min respectively, oscillation temperature 60℃,oscillation rate 180r/min, oscillation twice （2h per treatment）, the total flavonoids extraction concentrations could reach 8.92mg/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第17期268-273,共6页
Science and Technology of Food Industry
关键词
二次回归正交
总黄酮
多酚
提取工艺
米枣
quadratic regression orthogonal
total flavonoids
polypenols
extraction processing ‘MiZao＇ jujube
