本文選題：花生紅衣多酚類物質(zhì)　切入點：篩選工藝　出處：《中國食品學(xué)報》2016年12期

【摘要】：在乙醇提取、微波輔助提取、超聲輔助提取和酶輔助提取中篩選出超聲輔助提取為花生紅衣多酚類物質(zhì)的最佳制備方法。在單因素試驗的基礎(chǔ)上,研究乙醇體積分數(shù)、提取時間、超聲功率和提取溫度4個主要因素對多酚類物質(zhì)提取率的影響,通過二次旋轉(zhuǎn)回歸設(shè)計試驗確定最佳提取工藝。試驗結(jié)果表明,花生紅衣多酚類物質(zhì)的最佳提取工藝參數(shù)為:乙醇體積分數(shù)55%、提取時間13 min、超聲功率240 W、提取溫度47℃。在此條件下花生紅衣多酚類物質(zhì)的提取率達(85.62±0.52)%,與預(yù)測值基本相符。研究了不同干燥方式對提取物多酚含量和抗氧化活性的影響,結(jié)果冷凍干燥是花生紅衣多酚類物質(zhì)的最佳干燥方式。
[Abstract]:In ethanol extraction, microwave-assisted extraction, ultrasound-assisted extraction and enzyme assisted extraction, the best preparation method for peanut red coat polyphenols was selected.On the basis of single factor experiment, the effects of four main factors, ethanol volume fraction, extraction time, ultrasonic power and extraction temperature, on the extraction rate of polyphenols were studied.The results showed that the optimum extraction parameters of peanut red polyphenols were as follows: ethanol volume fraction 55, extraction time 13 min, ultrasonic power 240 W, extraction temperature 47 鈩，

本文編號：1704801