| 猕猴桃果汁多酚类物质的提取工艺研究 |
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| 引用本文： | 孙敏,岳田利,袁亚宏.猕猴桃果汁多酚类物质的提取工艺研究[J].农产品加工．学刊,2007(3):40-43. |
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| 作者姓名： | 孙敏 岳田利 袁亚宏 |
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| 作者单位： | 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100 |
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| 基金项目： | 陕西省重大科技专项计划，农业部农业科技跨越计划，国家科技支撑计划 |
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| 摘 要： | 以猕猴桃果汁为原料,通过单因素实验和正交实验,对影响多酚提取量的提取剂种类、提取剂体积分数、提取时间、提取温度和料液比等因素进行探讨,确定猕猴桃多酚的最佳提取工艺参数为:体积分数为80%的甲醇按料液的体积比1∶3,在温度50℃下浸提45min,多酚的提取量可达到729.545mg/L。
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| 关 键 词： | 猕猴桃果汁 多酚 提取工艺 |
| 文章编号： | 1671-9646（2007）03-0040-04 |
| 修稿时间： | 2007-02-02 |
Study on Technology for Extraction of Polyphenol from Kiwi Juice |
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| Sun Min,Yue Tianli,Yuan Yahong.Study on Technology for Extraction of Polyphenol from Kiwi Juice[J].Nongchanpin Jlagong.Xuekan,2007(3):40-43. |
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| Authors: | Sun Min Yue Tianli Yuan Yahong |
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| Abstract: | The factors of extractant concentration,extraction time,temperature,material-liquid ratio,and so on,which influence the extraction yield in the technology for extraction of polyphenol from Kiwi juice,were researched through a single factor experiment and orthogonal experiment.The optimum technological parameters for extraction of total polyphenol was determined:methanol volume fraction 80%,temperature 50℃,material-liquid ratio 1∶3 and extraction time 45min.The yield of polyphenol could reach 729.545mg/L. |
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| Keywords: | kiwi juice polyphenol extracion technology |
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