苹果渣中多酚的提取及抗氧化性研究

研究了超声波辅助提取苹果渣中多酚的工艺及其抗氧化性。利用单因素实验、正交试验设计考察了乙醇浓度、液料体积质量比、提取时间和提取温度对苹果渣中多酚物质提取率的影响,并进行了提取多酚抗氧化性试验。结果表明,正交试验最佳条件为乙醇体积分数60%、料液比15(m L)∶1(g)、提取时间40 min、温度30℃,在此条件下苹果多酚提取率达到了2.760 6 mg/g。苹果多酚添加量为0.02%时对芝麻油和猪油的抑制率分别为38.44%和44.93%。超声波辅助提取苹果渣中多酚的提取率高,速度快,苹果多酚对芝麻油、猪油有较好的抗氧化作用。

Research on polyphenols extraction from apple pomace and its antioxidation activites

The research focuses on ultrasonic assisted extraction technology of polyphenols from apple pomace. The single factor experiment and orthogonal test are conducted to probe into the effects of the ethanol concentration,extraction time,liquid ratio and extraction temperature on polyphenols extraction rate from ap-ple pomace. At the same time,antioxidation experiments are also done.The results show that the best condi-tions of the orthogonal test were ethanol concentration of 60%,liquid to material of 15∶ 1 ,extraction time of 40 min,temperature of 30 ℃. The apple polyphenol extraction yield reached 2.760 6 mg/g under the condi-tion. When apple polyphenol addition reaches to 0.02%,the inhibition rate of sesame oil and lard is 38.44%and 44.93% respectively. Ultrasonic assisted extraction of polyphenols in apple pomace extractionrate is better in extraction rate and speed. Apple polyphenol has better antioxidation action on sesame oil and lard.