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陈皮中抗氧化成分的提取工艺研究

STUDY ON EXTRACT TECHNOLOGY OF ANTIOXIDANT FROM PERICARPIUM CITRI RETICULATAE

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【作者】 赵翾李红良赵琳

【Author】 ZHAO Xuan1, CHEN Fusheng1, LI Hongliang1, ZHAO Lin2(1The Faculty of Food Science and Engineering,Zhengzhou Institute of Technology,Zhengzhou450052,China; 2.Zhengzhou TeacherTraining College,Zhengzhou 450052,China)

【机构】 郑州工程学院粮油食品学院郑州师范高等专科学校 河南郑州4500052河南郑州4500052河南郑州450052

【摘要】 研究了用乙醇提取陈皮时提取条件对提取物抗氧化性的影响.通过单因素试验确定了提取时间、提取温度、溶剂浓度和液料比的大致范围,用RSM(响应面分析法)设计了正交试验,试验结果表明:提取时间为7 24h、提取温度为50℃、液料比为20、溶剂浓度为70%时的陈皮乙醇提取物的抗氧化性最好.

【Abstract】 The extract conditions on the antioxidant effect of extractives from Pericarpium Citri Reticulatae by ethanol were studied.The factors of extracting time,temperature,solvent concentration and ratio of Pericarpium Citri Reticulatae to liquid were determined.The results showed that antioxidation property was while extracting time 724 h,temperature 50℃,solvent concentration 70% and ratio of Pericarpium Citri Reticulatae to liquid was 20 by orthogonal test according to Responds Surface Methodology.

  • 【文献出处】 郑州工程学院学报 ,Journal of Zhengzhou Grain College , 编辑部邮箱 ,2003年01期
  • 【分类号】TS201.2
  • 【被引频次】10
  • 【下载频次】437
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