摘要
为了改善魔芋多酚的提取工艺，研究了超声波辅助提取魔芋多酚的最佳工艺。通过考察不同超声温度、乙醇浓度、超声时间、料液比等因素对魔芋多酚提取率的影响，优化了魔芋多酚提取工艺。试验结果表明：在超声功率为150W时，乙醇浓度60％、超声温度70℃、料液比1：20下超声50min，魔芋多酚的提取量最高为1．174mg／g鲜魔芋，超声波辅助可以很好地提取魔芋多酚。
The ultrasonic-assisted extraction process of polyphenol from konjac glucomannan by ethanol a- queous was studied. The influences of the ultrasonic temperature, ethanol concentration, ultrasonic time, ma- terial-solvent ratios on the yield were investigated. Under the ultrasonic power was 150W, the optimal extrac- tion conditions were 60% alcohol concentration,70℃ ultrasonic temperature, 50min ultrasonic time, 1：20 ma- terial-solvent ratio. The extraction efficiency of polyphenol was 1. 174mg/g fresh konjac under optimum tech- nological conditions. Ultrasonic-assisted extraction was a good method to extract polyphenol from konjac gluco- mannan.
出处
《包装与食品机械》
CAS
2013年第4期1-4,19,共5页
Packaging and Food Machinery
基金
国家自然科学基金资助（31071518、31271837）
福建省自然科学基金资助（2011J0101）
关键词
魔芋
多酚
超声波辅助
工艺
konjac glucomannan
polyphenol
ultrasonic-assisted
process
