Microwave-assisted Extraction of Polyphenols from Auricularia auricula

doi:10.7506/spkx1002-6630-201024045

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24 ): 210-213.doi: 10.7506/spkx1002-6630-201024045

• Processing Technology • Previous Articles Next Articles

Microwave-assisted Extraction of Polyphenols from Auricularia auricula

CHEN Gang1，JI Bao-ping2，HUANG Li-shan1，WANG Liu-yang1，LIN Xiao-hua1

1. State Key Laboratory of Food Science and Technology, School of Life Sciences and Food Engineering, Nanchang University, Nanchang
330047, China；2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2010-10-09 Online:2010-12-25 Published:2010-12-29
Contact: CHEN Gang E-mail:zn_chengang@163.com

Abstract

Abstract:

The optimal microwave-assisted extraction processing of total polyphenols from Auricularia auricula was investigated by orthogonal experiments to explore the effects of microwave power, microwave treatment time, material-liquid ratio and ethanol concentration on extraction rate of total polyphenols. Results indicated that the optimal extraction processing parameters for total polyphenols from Auricularia auricula were microwave irradiation power of 450 W, microwave treatment time of 120 s, material-liquid ratio of 1:25 and ethanol concentration of 75%. The extraction rate of total polyphenols was up to 0.72% under the optimal extraction processing conditions.

Key words: Auricularia auricula, polyphenol, extraction technology, microwave

CLC Number:

S646.6

CHEN Gang1，JI Bao-ping2，HUANG Li-shan1，WANG Liu-yang1，LIN Xiao-hua1. Microwave-assisted Extraction of Polyphenols from Auricularia auricula[J]. FOOD SCIENCE, 2010, 31(24 ): 210-213 https://doi.org/10.7506/spkx1002-6630-201024045

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Microwave-assisted Extraction of Polyphenols from Auricularia auricula

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