摘要
探讨了柿子果肉中总酚和缩合单宁的优化提取工艺,采用Folin-Denis法和改良的香草醛-盐酸法分别进行总酚和缩合单宁含量的测定。通过正交实验确立了含1%盐酸的无水甲醇是最佳提取溶剂,提取最佳条件为提取时间40min、提取温度90℃、料液比1∶12、提取3次。
The best extraction conditions of total polyphenols and condensed tannins from persimmon fruit were studied. Total polyphenols and condensed tannins were assayed using Folin-Denis method and improved vanillin-HCI method respectively. Among the orthogonal test, 100% methanol, containing 1% concentrated HCI is the best extraction solvent, the optimize extraction condition were： extraction temperature 90℃, extraction time 40min and the ratio of solid to liquid is 1：12, extraction three times.
出处
《食品科技》
CAS
北大核心
2007年第2期133-136,共4页
Food Science and Technology
基金
国家自然科学基金项目(30270938)。
关键词
柿子
单宁
提取
persimmon
tannin
extraction
