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以香蕉皮为原料,从中提取多酚类物质,并研究其抗氧化作用,通过响应面分析法优化了香蕉皮多酚的提取条件,通过食用猪油研究了香蕉皮多酚的抗氧化性能。结果表明,最佳提取条件乙醇浓度85.00%,料液比1∶5.65,浸提温度81.01℃,浸提时间2.71h,此时多酚得率为1.52%。在猪油体系中,多酚提取物的抗氧化性能与Vc相当,多酚提取物与柠檬酸和Vc都有一定的增效作用。
Using banana peel as raw material, polyphenols were extracted from them and their antioxidant activities were studied. The extraction conditions of banana peel polyphenols were optimized by response surface methodology. The antioxidative properties of banana peel polyphenols were studied by eating lard. The results showed that the optimal extraction conditions were ethanol concentration 85.00%, solid-liquid ratio 1:5.65, extraction temperature 81.01 ℃, extraction time 2.71h, the yield of polyphenols was 1.52%. In the lard system, the antioxidant properties of polyphenol extract and Vc quite, polyphenol extract and citric acid and Vc have a certain synergistic effect.