Isolation and identification of polyphenols from lens culinaris medik

Authors

LIU Xiangyu, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
ZHAO Pei, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
YAN Yali, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
LIU Jianfu, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
CHEN Qingsen, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China

Abstract

Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.

Publication Date

3-28-2016

First Page

154

Last Page

159

DOI

10.13652/j.issn.1003-5788.2016.03.034

Recommended Citation

Xiangyu, LIU; Pei, ZHAO; Yali, YAN; Jianfu, LIU; and Qingsen, CHEN (2016) "Isolation and identification of polyphenols from lens culinaris medik," Food and Machinery: Vol. 32: Iss. 3, Article 34.
DOI: 10.13652/j.issn.1003-5788.2016.03.034
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/34

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