本文選題：亞臨界水萃取 + 余甘子多酚��； 參考：《中國食品添加劑》2017年09期

【摘要】：以余甘子干果粉為原料,研究亞臨界水萃取余甘子多酚的工藝條件及其抗氧化活性。通過單因素試驗(yàn)探討了亞臨界水萃取余甘子多酚工藝中萃取溫度、萃取時間、萃取壓力和液料比等因素對多酚提取率的影響,利用響應(yīng)曲面分析法優(yōu)化提取工藝。最佳優(yōu)化工藝參數(shù):余甘子干果粉碎過40目篩,純水80m L,液料比47∶1,亞臨界萃取溫度212℃,提取11min,余甘子多酚平均提取率17.08%,實(shí)測值與預(yù)測值符合良好。高效液相分析表明,亞臨界水萃取樣品中沒食子酸提取率達(dá)3.284%,遠(yuǎn)高于溶劑回流提取。體外抗氧化活性研究表明,亞臨界水萃取余甘子多酚具有一定清除DPPH自由基和羥基自由基的能力,其IC50值分別為7.05μg/m L和54.35μg/m L,小于TBHQ和溶劑回流提取樣品。體現(xiàn)了亞臨界水萃取具有較好的選擇性、快速、高效、環(huán)境友好等優(yōu)點(diǎn)。
[Abstract]:The technological conditions and antioxidant activity of polyphenols extracted from dried fruit powder of Fructus Glycyrrhizae with subcritical water were studied. The effects of extraction temperature, extraction time, extraction pressure and the ratio of liquid to material on the extraction rate of polyphenols were studied by single factor experiment. The extraction process was optimized by response surface analysis. The optimum technological parameters were as follows: dry fruit of Phyllostachys multiflorum was crushed over 40 mesh sieve, pure water was 80 mL, ratio of liquid to material was 47: 1, subcritical extraction temperature was 212 鈩，

本文編號：1927291