| 山竹果壳中多酚提取工艺的研究 |
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| 引用本文： | 李扬.山竹果壳中多酚提取工艺的研究[J].吉林农业科技学院学报,2013(1):16-18. |
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| 作者姓名： | 李扬 |
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| 作者单位： | 吉林农业科技学院食品工程学院 |
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| 摘 要： | 以山竹果壳为原料，对山竹果壳多酚的提取工艺进行研究。通过单因素试验及正交试验对其提取工艺的最优条件进行探索。各因素对多酚物质提取量的影响依次为提取温度〉料液比〉乙醇体积分数〉提取时间，用乙醇溶液提取山竹果壳中多酚物质的最佳工艺条件为：乙醇体积分数70％，料液比1：15，提取温度70℃，提取时间120rain。
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| 关 键 词： | 山竹果壳 多酚 提取工艺 |
Study on the Extraction Technology of Polyphenols from Mangosteen Shell |
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| LI Yang.Study on the Extraction Technology of Polyphenols from Mangosteen Shell[J].Journal Of Jilin Agricultural Science And Technology College,2013(1):16-18. |
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| Authors: | LI Yang |
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| Institution: | LI Yang(Jilin Agricultural Science and Technology University School of Food Engineering,Jilin 132101) |
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| Abstract: | Using mangosteen shell as material, the extraction technology of polyphenols from mangosteen shell was studied. The optimum condition of extraction technology was explored by single factor and orthogonal experi- ments. The effects of various factors on the amount of polyphenols extracted respectively were extraction temperature 〉 material- liquid ratio 〉 ethanol volume fraction 〉 extraction time. The optimum technological condition for extraction of polyphenols from mangosteen shell with alcohol solution was ethanol volume fraction of 70%, material - liquid ratio of 1 ： 15, extraction tcmnperature of 70℃ and extraction time of 120 min. |
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| Keywords: | mangosteen shell polyphenol extraction technology |
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