摘要
以新疆南部巴州地区赤霞珠葡萄叶为原料,采用超声波法提取葡萄叶白藜芦醇。以溶剂体积、温度、超声功率、时间单因素试验为基础,采用响应面分析法(RSM)对超声波提取葡萄叶白藜芦醇工艺进行优化,得到最佳工艺条件,即溶剂(40%乙醇)体积26 m L,温度56℃,时间59 min,超声功率280 W,在此条件下提取白藜芦醇为16.259 3 mg/g。
Cabemet Sauvignon grape leaves collected fi^m collected from Bazhou area in Xinjiang were used as the subjects to extract resveratrol through ultrasonic method. Single factor tests were used to solvent volume, temperature, ultrasonic power and time. Response surface methodology （RSM） was applied to optimize the extraction conditions. A maximum extraction rote of grape leafresveratml was achieved. The optimal extraction conditions were solvent （40% ethanol） volume 26 mL, temperature 56 ℃, time of 59 min, ultrasonic power 280 W. Under the optimal extraction conditions, the extraction ofresveratrol was 16.259 3 mg/g.
出处
《食品工业》
CAS
北大核心
2015年第5期16-20,共5页
The Food Industry
基金
"十二五"农村领域国家科技计划项目(2011BAD27B02-04-02)
关键词
葡萄叶
白藜芦醇
超声
响应面
grape leaves
resveratrol
ultrasonic
response surface
