Science and Technology of Food Industry

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KUANG Gao-bo, HUANG He. Study on microwave assisted extraction of polyphenols from guava[J]. Science and Technology of Food Industry, 2013, (24): 288-291. DOI: 10.13386/j.issn1002-0306.2013.24.077
Citation: KUANG Gao-bo, HUANG He. Study on microwave assisted extraction of polyphenols from guava[J]. Science and Technology of Food Industry, 2013, (24): 288-291. DOI: 10.13386/j.issn1002-0306.2013.24.077
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Study on microwave assisted extraction of polyphenols from guava

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  • The microware assisted extraction was used on the extraction of polyphenols from guava in this paper.On the basis of single factor experiments, the response surface methodology was used to optimize the technological condition.The data analysis showed the best technological condition of microware assisted extraction were as follows:microware power was 490W, ethanol concentration was 50%, solid to liquid ratio was 1∶21 (m/v) , extraction time was 130s.Under this technological condition, the yield was (1.78±0.38) mg/g.
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