Preparation of Rapeseed Polyphenols from Rapeseed Meal by Ion Precipitation Method

Abstract

Abstract: In order to improve the comprehensive value of rapeseed meal, hot-water extraction followed by ion precipitation was applied to prepare polyphenols from rapeseed meal. Using an orthogonal array design based on one-factor-at-a-time experiments, the optimal extraction conditions were determined as 50 ℃ of extraction temperature, 75 min of extraction time, 1:13 of material-to-liquid ratio, and 2 of repeated extraction number. Moreover, the largest amount of rapeseed polyphenols was precipitated by adding a 1.5-fold weight excess of ZnCl2 and adjusting the pH to 6.0. The obtained rapeseed polyphenols were light yellow powder and showed a yield of 1.66% and a purity of 90.03%.

Key words: rapeseed polyphenols, protein, extraction, purification, ion precipitation

CLC Number:

TQ914.1

References

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