超声声学效应在果蔬酚类化合物提取中的应用

摘要/Abstract

摘要： 文章主要综述了应用超声声学效应提取果蔬酚类化合物的增强优势，并分析了声学效应可能引起酚类化合物的降解反应以及对其稳定性的影响。此外，文章也介绍了目前超声辅助提取果蔬酚类化合物的商业化应用现状，旨在加快超声辅助技术在提取果蔬酚类化合物中的有效利用，同时也促进该技术在食品工业领域的快速发展。

关键词: 超声波, 声学效应, 提取, 酚类化合物, 果蔬

Abstract: The enhancing extraction of applying the ultrasonic acoustic effect to extract phenolic compounds from fruits and vegetables and analyses of the degradation and stability of phenolic compounds in this paper were reviewed. In addition, the present commercial application of ultrasound-assisted extraction of phenolic compounds from fruits and vegetables is also introduced. The purpose of this review is to accelerate the effective use of ultrasound-assisted extraction of phenolic compounds from fruits and vegetables,and promote the rapid development of this technology in food industry.

Key words: ultrasound, acoustic effect, extraction, phenolic compounds, fruits and vegetables

中图分类号:

TS209

王鹏旭成传香马亚琴张震贾蒙. 超声声学效应在果蔬酚类化合物提取中的应用[J]. 食品科学, 0, (): 0-0.

Peng-Xu WANG Ma YaQin Meng JIA. Application of ultrasonic acoustic effect in extraction of phenolic compounds from fruits and vegetables[J]. FOOD SCIENCE, 0, (): 0-0.

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