Process optimization of microwave-assisted extraction of polyphenols from young fruits of Huaniu apple
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摘要: 为充分利用农业废弃物苹果疏果,以花牛苹果疏果为材料,利用果胶酶处理并结合微波法提取苹果多酚,采用单因素(果胶酶量、酶解温度、酶解时间、微波功率、微波时间、乙醇浓度、料液比、提取次数)和响应面法优化其提取工艺。结果表明,各因素对苹果多酚得率影响次序:果胶酶量>提取时间>酶解时间>微波功率>乙醇浓度。苹果多酚最优提取工艺:果胶酶量1.7 mg、酶解温度50℃、酶解时间2 h、乙醇浓度50%、料液比1∶10 g/m L、微波功率380 W、提取时间2 min、提取次数2次,苹果多酚得率为(12.26±0.213)mg/g。Abstract: With young fruits of Huaniu apple as material, apple polyphenols were extracted using pectinase treatment combined with microwave-assisted extraction, and the extraction technology was optimized by single factor ( pectinase amount, extraction temperature, enzymatic time, microwave power, microwave time, ethanol concentration, solid-liquid ratio, extraction times) and response surface method.The results showed that the effect of different factors on apple polyphenols was as follows: pectinase amount > extraction time > enzymatic time > microwave power > ethanol concentration. The optimal extraction process of apple polyphenols were pectinase amount 1.7 mg, enzymatic temperature 50 ℃, enzymatic time 2 h, ethanol concentration 50%, solid-liquid ratio 1∶ 10 g/m L, microwave power 380 W, extraction time 2 min and extraction times 2.The yield of apple polyphenols was ( 12.26 ± 0.213) mg/g.
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