【摘 要】
：
Moringa oleifera leaves had the character of high protein and low fat.In order to study the extraction technology of polyphenol from Moringa leave,alcohol was used as the solvent,effects of the extrac
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China
论文部分内容阅读
Moringa oleifera leaves had the character of high protein and low fat.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 leave 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 following: the concentration of alcohol was 64 %vol,alcohol solution/the Moringa leave ratio was 20∶1 (mL·g-1),the dosage of D-sodium erythorbate was 0.15‰,the extraction temperature was 64℃,the extraction time was 115 min.
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