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中国精品科技期刊2020
沈慧, 陶宁萍, 赵林敏, 梅梦瑶. 辣木叶中多酚提取的工艺研究[J]. 食品工业科技, 2016, (18): 287-291. DOI: 10.13386/j.issn1002-0306.2016.18.046
引用本文: 沈慧, 陶宁萍, 赵林敏, 梅梦瑶. 辣木叶中多酚提取的工艺研究[J]. 食品工业科技, 2016, (18): 287-291. DOI: 10.13386/j.issn1002-0306.2016.18.046
SHEN Hui, TAO Ning-ping, ZHAO Lin-min, MEI Meng-yao. Extraction technology of polyphenol from Moringa oleifera leaves[J]. Science and Technology of Food Industry, 2016, (18): 287-291. DOI: 10.13386/j.issn1002-0306.2016.18.046
Citation: SHEN Hui, TAO Ning-ping, ZHAO Lin-min, MEI Meng-yao. Extraction technology of polyphenol from Moringa oleifera leaves[J]. Science and Technology of Food Industry, 2016, (18): 287-291. DOI: 10.13386/j.issn1002-0306.2016.18.046

辣木叶中多酚提取的工艺研究

Extraction technology of polyphenol from Moringa oleifera leaves

  • 摘要: 本论文采用热浸提法,以食用酒精为溶剂,考察酒精度数、液料比、D-异抗坏血酸钠用量、提取温度和提取时间对辣木叶多酚提取率的影响,并在单因素实验的基础上,通过响应面实验分析,优化了辣木叶多酚的提取工艺。结果表明,辣木叶多酚的最优提取工艺条件:食用酒精度数为64%vol,液料比为20∶1(m L·g-1),D-异抗坏血酸钠添加量为0.15‰,提取温度为64℃,提取时间为115 min,在此条件下多酚的得率为3.39%。 

     

    Abstract: In order to study the extraction technology of polyphenol from Moringa leave,alcohol was used as the solvent,effects of the extraction conditions,namely alcohol concentration,alcohol solution / Moringa leaves ratio,extraction temperature,extraction time and amount of D- sodium erythorbate on the extraction rate of polyphenol were investigated.And then the first 4 factors were chosen for optimization of the extraction conditions by means of response surface methodology combined with Box- Behnken experimental design based on the single factor experiments.The results showed that the optimal extraction conditions were as follows: the concentration of alcohol was 64% vol,alcohol solution / the Moringa leaves ratio was 20 ∶ 1( m L·g- 1),the dosage of D- sodium erythorbate was 0.15‰,the extraction temperature was 64 ℃,the extraction time was 115 min. The yield of polyphenol was3.39%.

     

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