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Study on Ultrasound-Microwave Combined Extraction and Stability of Pecan Shell Polyphenolic(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年24
Page:
135-139
Research Field:
Publishing date:

Info

Title:
Study on Ultrasound-Microwave Combined Extraction and Stability of Pecan Shell Polyphenolic
Author(s):
SUN Haitao; SHAO Xinru; JIANG Ruiping; LUO Xiafang
(Department of Pharmaceutics and Food Science，Tonghua Normal University/Development Engineering Center of Edible Plant Resources of Changbai Mountain，Tonghua，Jilin 134000)
Keywords:
:polyphenols; ultrasonic; microwave; walnut shells; stability
PACS:
-
DOI:
10.11937/bfyy.201524037
Abstract:
Taking wild pecan shells as material，using ultrasonic-microwave assisted extraction polyphenols，the influence of storage conditions on the stability of polyphenols were studied.The results showed that，when volume fraction of ethanol 50%，m (walnut shell)∶V (solution) (solid-liquid ratio)=1∶20 g/mL，ultrasonic power 405 W，microwave power 200 W，pecan shell polyphenolic extraction rate was 2.361%.Extraction efficiency was much higher than traditional water extraction method.Stability studies showed that pecan shell polyphenolic had good stability at low temperatures，dark，acidic and neutral conditions.UV light had little impact on polyphenolic and had good antioxidant properties.

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Last Update: 2016-02-17