微波辅助提取不同品种油橄榄叶及果渣多酚物质

为比较不同品种油橄榄叶果之间多酚含量的差异，以云南引种的16个品种油橄榄叶样及13个品种的果渣样为原料，采用4因素3水平正交试验设计，选出微波辅助提取油橄榄多酚物质最优水平组合为：萃取功率为600 W、萃取时间为20 min、萃取温度为120℃、乙醇-水溶液浓度为40％，以此为微波萃取工艺条件，提取油橄榄叶样及果渣样中多酚物质，并测其含量。结果表明，叶样多酚含量鄂植8号中的最低，为1.02％，城固53中最高，为8.29％；果渣样品中多酚含量，阿斯最低，为0.64％，而莱星最高，为1.56％，油橄榄叶样中多酚含量平均值（4.21％）大于果渣中多酚平均含量（1.10％）。实验结果为从油橄榄中获取天然抗氧化剂，以延伸油橄榄产业链提供理论依据。

Extraction of Ployphenols from the Leaves and Pomace of Different Olive Varieties with Microwave Assist

To compare the difference content of polyphenols among different varieties of olive leaf fruits by taking 16 varieties of introduced olive leaf samples and 13 varieties introduced olive pomace samples as raw materials , four factors and three levels orthogonal design were used , and the best combination under microwave extraction conditions was 600 W of extraction power , 20 min of extraction time , 120℃of extraction temperature , and 40 %of ethanol concentration .Extraction test of olive leaf samples and pomace samples showed the lowest leaf sample polyphenol content （1.02 %） in the E-Z 8, the highest leaf sample polyphenol content （8.29 %） in C-G 53, the lowest pomace sample polyphenol content in the Marc Ascolano （ 0.64 %） , and the highest pomace sample polyphenol content in the Levin Star （ 1.56 %） . The average content of ployphenols in olive leaf samples （4.21 %） was higher than that in pomace samples （1.10 %） .