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中国精品科技期刊2020
张然, 徐敏, 何婷婷, 蔡畅. 香橼多酚提取工艺优化[J]. 食品工业科技, 2018, 39(6): 170-172. DOI: 10.13386/j.issn1002-0306.2018.06.031
引用本文: 张然, 徐敏, 何婷婷, 蔡畅. 香橼多酚提取工艺优化[J]. 食品工业科技, 2018, 39(6): 170-172. DOI: 10.13386/j.issn1002-0306.2018.06.031
ZHANG Ran, XU Min, HE Ting-ting, CAI Chang. Optimization of extraction of polyphenols from Citrus medica L.[J]. Science and Technology of Food Industry, 2018, 39(6): 170-172. DOI: 10.13386/j.issn1002-0306.2018.06.031
Citation: ZHANG Ran, XU Min, HE Ting-ting, CAI Chang. Optimization of extraction of polyphenols from Citrus medica L.[J]. Science and Technology of Food Industry, 2018, 39(6): 170-172. DOI: 10.13386/j.issn1002-0306.2018.06.031

香橼多酚提取工艺优化

Optimization of extraction of polyphenols from Citrus medica L.

  • 摘要: 以香橼(Citrus medica L.)为原料,以香橼多酚得率为评价指标,通过单因素实验研究乙醇体积分数、提取时间、提取温度和料液比对香橼多酚提取效果的影响,在此基础上采用正交实验对香橼多酚的提取工艺进行了优化,结果表明香橼多酚最佳提取工艺条件为:乙醇浓度30%、提取温度70 ℃、料液比1:20 g/mL、提取时间100 min,在此工艺条件下香橼多酚得率可达40.13 mg/g。结论:优化所得工艺多酚得率较高,可用于香橼多酚的提取。

     

    Abstract: In this experiment,Citrus medica L. was used as the main raw material to extract polyphenols,the yield of polyphenol of Citrus medica L. was used as evaluating indicator,the influence of ethanol concentration,extraction temperature,solid-liquid ratio(m/v)and extraction time were probed via single factor experiments. On the basis of this,the optimal extraction conditions were achieved as follows:Ethanol concentration 30%,extraction temperature 70 ℃,solid-liquid ratio 1∶20 g/mL,extraction time 100 min.The yield of polyphenol reached 40.13 mg/g under the optimum conditions. Conclusions:The yield of the optimal method was high. The method could be applied in polyphenols extraction from Citrus medica L..

     

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