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分别就番石榴果皮及果肉中的多酚物质进行提取研究,考查了浓度、时间、料液比、浸提次数等影响提取率的几个重要因素,通过单因素实验和正交实验,确定了用乙醇溶液为提取剂时,影响果皮中多酚提取的因素由大到小依次为料液比>乙醇浓度>提取时间,最佳工艺条件为乙醇浓度60%、料液比1:6、提取时间6h、浸提2次;影响果肉中多酚提取的因素由大到小依次为乙醇浓度>料液比>提取时间,最佳工艺条件为乙醇浓度70%、料液比1:7、提取时间1h,浸提1次。
The extraction of polyphenols from pericarp and pulp of guava was studied respectively. Several important factors influencing the extraction rate, such as concentration, time, the ratio of solid to liquid and the number of extraction, were investigated. By single factor experiments and orthogonal experiments, When ethanol solution was used as extractant, the factors influencing the extraction of polyphenols in the peel were as follows: the ratio of material to liquid> ethanol concentration> extraction time, the optimum conditions were ethanol concentration 60%, solid-liquid ratio 1: 6, extraction Time 6h, leaching two times; factors affecting the extraction of polyphenols in flesh in descending order of ethanol concentration> solid-liquid ratio> extraction time, the optimum conditions for the ethanol concentration of 70%, the ratio of solid to liquid 1: 7, extraction Time 1h, leaching 1 times.