食品科学 ›› 2007, Vol. 28 ›› Issue (6): 131-135.
• 工艺技术 • 上一篇 下一篇
吴国宏, 熊何健
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WU Guo-Hong, XIONG He-Jian
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摘要: 通过单因素分析和正交试验,确定了荔枝叶中多酚制备的工艺:荔枝叶干燥,粉碎,用5倍体积的70%丙酮溶液室温浸提1h,浸提三次,浸提液真空浓缩,回收溶剂。浓缩液脱色后用等体积的乙酸乙酯萃取三次,酯相浓缩、冻干得荔枝叶多酚。采用该工艺,产品得率为3.22%,多酚纯度为70.21%,原料中多酚收率为71.5%,清除DPPH的IC50值为5.71mg/L。
关键词: 荔枝多酚, 提取, DPPH
Abstract: In this paper, the extraction technology of polyphenols from lichi leaves was studied. Lichi leaves were ground, then infused with 5 volumes (V/W) of 70% acetone solution at room temperature for 3 times with 1 h per time. Then the extracts were concentrated. Being eliminated pigment, the decolored liquid was extracted with the same volume of acetic ether for 3 times. Ester part was concentrated and freezed out and then the polyphenols product of lichi leaves was obtained. The purity of the product is 70.21%, with a total polyphenols recovery rate 71.5%, and the elimination rate of IC50 value of DPPH as 5.71 mg/L.
Key words: lichi polyphenols, extraction, DPPH
吴国宏, 熊何健. 荔枝叶中多酚类物质的提取制备[J]. 食品科学, 2007, 28(6): 131-135.
WU Guo-Hong, XIONG He-Jian. Study on Processing Lichi Leaves Polyphenols[J]. FOOD SCIENCE, 2007, 28(6): 131-135.
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