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食品研究与开发:2020,41(21):117-122
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以橄榄为例研究单宁提取方法的改进及优化
(韩山师范学院,广东潮州521041)
The Improvement and Optimization of Tannin Extraction Method in Canarium Album(Lour.)Raeusch.
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投稿时间:2019-10-15    
中文摘要: 针对单宁提取率不高的现状,该研究借助超声波辅助技术,以橄榄为例,评估多种溶剂及其混合溶剂的提取效果,结果发现甲醇和甘油的混合溶剂可有效提高单宁提取率。在此基础上,通过正交试验和响应面分析法,得出橄榄单宁的最优提取方法为:甲醇∶甘油=4∶6(体积比),超声波功率100 W、提取温度15℃、提取时间99 min、料液比1∶22.5(g/mL),其理论提取率为97.52%,通过验证后实际提取率为95.99%,验证证实此方法具有良好的重复性和应用性。
中文关键词: 橄榄  单宁  超声波辅助提取  甘油  正交  响应面
Abstract:According to low efficiency for tannin extraction,Chinese olive,serving as an example,was evaluated the tannin-extraction effect of various solvents and mixed solvents with the help of ultrasonic assisted technology.The results showed that the mixed solvent of methanol and glycerin could effectively improve the tannin extraction rate.On this basis,through the orthogonal experiment and response surface analysis,the optimal extraction method of tannin was obtained as follows:methanol∶glycerin=4 ∶6(volume ratio),ultrasonic power of 100 W,extraction temperature of 15℃,extraction time of 99 min,solid-liquid ratio of 1∶22.5(g/mL).The theoretical extraction rate was 97.52%,and the actual extraction rate was 95.99% after verification,which proved that this method had good repeatability and application.
文章编号:202021020     中图分类号:    文献标志码:
基金项目:2019年广东省大学生创新创业训练计划项目(S201910578021)
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