Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to optimize the extraction technology was credible and own application value.

Publication Date


First Page


Last Page





[1] 谢耀坚. 中国桉树育种研究进展及宏观策略[J]. 世界林业研究,2011,24(4):50~54.
[2] 陈少雄, 陈小菲. 我国桉树经营的技术问题与思考[J]. 桉树科技,2013,30(3):52~59.
[3] Chen Yun-jiao, Wang Jun-jiang, Ou Yang-wen, et al. Cellular antioxidant activities of polyphenols isolated from Eucalyptus leaves (Eucalyptus grandis x Eucalyptus urophylla GL9)[J]. Journal of Functional Foods, 2014,7:737~745.
[4] Amakura Y, Umino Y, Tsuji S, et al. Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive[J]. Food Chemistry, 2002,77(1):47~56.
[5] Amakura Y, Yoshimura M, Sugimoto N, et al. Marker constituents of the natural antioxidant eucalyptus leaf extract for the evaluation of food additives[J]. Biosci., Biotechnol., Biochem., 2009,73(5):1 060~1 065.
[6] Akin M, Aktumsek A, Nostro A. Antibacterial activity and composition of the essential oils of eucalyptus camaldulensis dehn. and myrtus communis L. Growing in northern cyprus[J]. African Journal of Biotechnology, 2010,9(4):531~535.
[7] 王俊亮. 桉叶抗氧化成分的分离纯化、结构鉴定及活性研究[D].广州:华南农业大学, 2011.
[8] 陈洪璋, 黄景晟, 陈运娇, 等. 不同月份 “广林9号” 桉叶粗提物总酚含量与抗氧化活性研究[J]. 食品工业科技, 2013, 34(17):56~59.
[9] 王俊亮, 肖苏尧, 陈运娇, 等. 广林9号桉叶多酚抗氧化活性研究[J]. 食品科学, 2012, 33(1): 20~24.
[10] 肖苏尧, 陈雪香, 陈运娇, 等. 桉叶抗氧化作用研究进展[J]. 食品工业科技, 2012, 33(14): 396~399.
[11] 陈亮, 李医明, 陈凯先, 等. 植物多酚类成分提取分离研究进展[J]. 中草药, 2013, 44(11): 1 501~1 507.
[12] Miao Jian-yin, Che Ke, Xi Ru-cun, et al. Characterization and benzo[a]pyrene content analysis of Camellia seed oil extracted by a novel subcritical fluid extraction[J]. Journal of the American Oil Chemists' Society, 2013, 90(10): 1 503~1 508.
[13] 曹庸.一种多功能连续相变提取装置:中国,10306553.5[P].2014—09—03.
[14] Zhao Li-chao, Zhang Yong, He Li-ping, et al. Soysauce residue oil extracted by a novel continuous phase transition extraction under low temperature and its refining process[J]. Journal of Agricultural and Food Chemistry, 2014, 62(14): 3 230~3 235.
[15] 周国海, 苗建银, 刘飞, 等. 陈皮挥发油的低温连续相变萃取及特性分析[J]. 现代食品科技, 2013, 29(12): 2 931~2 936.
[16] 汤杰.桉多酚分离提取工艺及其抗氧化活性研究[D].广州:华南农业大学,2013.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.