食品科学 ›› 2010, Vol. 31 ›› Issue (18): 147-152.doi: 10.7506/spkx1002-6630-201018034

• 工艺技术 • 上一篇    下一篇

沙棘叶多酚在苹果汁保鲜中的应用

敬思群   

  1. 新疆大学生命科学与技术学院
  • 收稿日期:2010-06-25 出版日期:2010-09-25 发布日期:2010-12-29
  • 通讯作者: 敬思群 E-mail:jingsiqun@163.com

Ultrasonic-aided Extraction of Polyphenols from Seabuckthorn Leaves and Their Fresh-keeping Effect on Apple Juice

JING Si-qun   

  1. College of Life Sciences and Technology, Xinjiang University, Urumqi 830046, China
  • Received:2010-06-25 Online:2010-09-25 Published:2010-12-29
  • Contact: JING Si-qun E-mail:jingsiqun@163.com

摘要:

以沙棘叶为原料,多酚提取率作为考察指标,通过单因素及正交试验确定超声波辅助提取法提取沙棘叶多酚的最佳工艺条件,同时研究了沙棘叶多酚对天然苹果汁VC 保存的影响。结果表明,超声波辅助提取法最佳工艺条件为乙醇体积分数60%、浸提时间25min、料液比1:16。在此最佳工艺条件下,沙棘叶多酚提取量为7.385mg/g。沙棘叶多酚在苹果汁中的添加量为0.10%(质量分数)时,保鲜作用显著。

关键词: 多酚, 超声波, 提取, 保鲜

Abstract:

Three process conditions (namely, ethanol concentration, solid/liquid ratio and length of extraction time) for the ultrasonic-aided extraction of polyphenols from seabuckthorn leaves were optimized using orthogonal array design on the basis of single factor investigations. Along with this, the extracted polyphenols were added to freshly prepared apple juice in order to evaluate their fresh-keeping effect on fruit juice. The optimal ultrasonic-aided extraction conditions were found to be: ethanol concentration 60%, length of extraction time 25 min and solid/liquid ratio 1:16. The polyphenol yield obtained under such conditions was 7.385 mg/g. The extracted polyphenols added at a level of 0.10% had a significant fresh-keeping effect on apple juice.

Key words: polyphenol, ultrasonic, extraction, preservation fresh-keeping

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