摘要
采用单因素试验和正交设计对回流提取核桃壳中酚酸的工艺进行优化,以酚酸提取率为参考指标,考察乙醇浓度、提取温度、提取时间、料液比对酚酸提取率的影响并采用普鲁士兰法测定不同产地核桃壳样品中酚酸含量。结果表明,核桃壳中酚酸的最佳提取工艺条件为:30%乙醇,提取温度80℃,提取时间60 min,料液比为1∶21(g/m L);不同产地核桃壳样品中酚酸含量存在差异,核桃壳样品中酚酸平均含量为0.679%。
To optimize the extraction process of phenolic acids from Walnut shell, ethanol concentration, extracting temperature, extracting time, solid-liquid ratio were determinated by the single-factor experiment and orthogonal design, using the extracte rate of phenolic acids as index. Results showed that he optimum conditions were ethanol concentration 30 %, extraction temperature 80 ~E, extraction time 60 min, solid-liquid ratio 1 ： 21 （g/mL）. The contents of phenolic acids in Walnut shell, from different sources were different.And the av- erage content of phenolic acids was 0.679 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第20期55-60,共6页
Food Research and Development
关键词
核桃壳
酚酸
提取
含量测定
Walnut shell
phenolic acid
extraction
content determination
