SUN Haitao,SHAO Xinru,JIANG Ruiping,et al.Study on Ultrasound-Microwave Combined Extraction and Stability of Pecan Shell Polyphenolic[J].Northern Horticulture,2015,39(24):135-139.[doi:10.11937/bfyy.201524037]
超声波-微波联合提取山核桃壳多酚及其稳定性
- Title:
- Study on Ultrasound-Microwave Combined Extraction and Stability of Pecan Shell Polyphenolic
- Keywords:
- :polyphenols; ultrasonic; microwave; walnut shells; stability
- 文献标志码:
- A
- 摘要:
- 以野生山核桃壳为试材，采用超声波-微波辅助联合提取多酚，研究了贮存条件对多酚稳定性的影响。结果表明：当乙醇体积分数50%、m（核桃壳）∶V（溶液）（料液比）=1∶20 g/mL、超声功率405 W、微波功率200 W，山核桃壳多酚提取率最高，为2.361%，提取效率大大高于传统常规水浴浸提法。稳定性研究结果表明，山核桃壳多酚在低温、避光、酸性和中性条件下稳定性好，在一定强度的紫外光线照射下，其性质无明显变化，并具有一定的抗氧化还原性。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：孙海涛（1981-），男，博士研究生，讲师，研究方向为食品新资源开发及其功能性。E-mail：sunhaitaoth@126.com.基金项目：吉林省“2011计划”长白山非物质文化遗产传承协同创新中心资助项目([2013]6号)。