| 卡亚多酚定性定量分析及提取工艺优化 |
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| 引用本文： | 俞彦波,江婷,周才琼.卡亚多酚定性定量分析及提取工艺优化[J].食品科学,2011,32(10):84. |
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| 作者姓名： | 俞彦波 江婷 周才琼 |
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| 作者单位： | 西南大学食品科学学院重庆市特色食品工程技术研究中心; |
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| 基金项目： | 西南大学博士基金项目(SWUB2008015) |
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| 摘 要： | 以引种栽培的新食物资源——卡亚为原料,对其多酚类进行定性定量分析,并以总多酚得率为目标,进行提取工艺优化研究。结果表明,卡亚含有鞣质、多酚和黄酮类物质,100g卡亚鲜叶含单宁0.49g、黄酮类1.29g以及酚类2.57g。通过单因素及正交试验优化提取工艺,确定卡亚酚类物质提取的最佳条件为料液比1:15(g/mL)、温度60℃、提取时间3h、超声辅助提取时间20min,100g卡亚鲜样优化提取多酚得率最高为408mg。
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| 关 键 词： | 新食物资源 卡亚 多酚 提取工艺 |
Extraction Optimization and Composition Identification of Polyphenols in Chaya |
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| YU Yan-bo,JIANG Ting,ZHOU Cai-qiong.Extraction Optimization and Composition Identification of Polyphenols in Chaya[J].Food Science,2011,32(10):84. |
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| Authors: | YU Yan-bo JIANG Ting ZHOU Cai-qiong |
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| Affiliation: | YU Yan-bo,JIANG Ting,ZHOU Cai-qiong(Chongqing Special Food Programme and Technology Research Center,College Food Science,Southwest University,Chongqing 400716,China) |
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| Abstract: | A new food resource,chaya was qualitatively and quantitatively analyzed for its polyphenol components.The extraction of polyphenols from the food resource was optimized based on total polyphenol extraction rate.The results indicated that chaya contained tannins,polyphenols and flavonoids,which were 0.49,2.57 g and 1.29 g in 100 g of fresh chaya leaves,respectively.The optimal extraction conditions for chaya polyphenols that were determined by single-factor and orthogonal array design were: material/liquid r... |
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| Keywords: | new food resources Chaya polyphenol extraction process |
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