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为了探讨不同因素对乙醇提取五味子果渣总酚提取率的影响,试验通过单因素和正交试验,用福林酚试剂测定总酚含量,确定超声波辅助提取五味子果渣总酚工艺的最佳参数。结果表明:各因素对总酚提取率影响的程度由大到小依次是料液比>乙醇浓度>物料粒径>超声时间;在乙醇浓度为60%,超声时间为6 min,物料粒径为50目,料液比为1∶20条件下,五味子果渣总酚得率达到1.58 mg/g。
In order to explore the different factors on the extraction of ethanol from Schisandra chinensis total phenol extraction rate of the experiment by single factor and orthogonal test with total phenol content determination of Folin phenol to determine the optimum ultrasonic extraction Schisandra fruit phenolic process parameters . The results showed that the factors influencing the extraction rate of total phenols were as follows: the ratio of material to liquid> ethanol concentration> material particle size> ultrasonic time; the concentration of ethanol was 60%, the ultrasonic time was 6 min, 50 mesh, the ratio of solid to liquid 1:20, the total phenolic yield of Schisandra chinensis fruit residue reached 1.58 mg / g.