Abstract
The process of polyphenols ultrasonic-assisted extraction from okra marc by ethanol was studied. Under the condition of ultrasonic power was set at 250 W, four groups of single factor tests were designed to investigate the effects of ratio of material to liquid, ethanol concentration, temperature and duration time on the ultrasonic extraction results of polyphenol from Okra marc. Box-Behnken experimental module in Design-Expert 8.0.6 software was used to design for the combination test of 3 factors, establishment of polynomial regression, response surface analysis and optimization by combination of conditions. Results: Under the conditions of ultrasonic power was 250 W, and the ratio of material to liquid was 25 mL:1 g, the optimized technological parameters for ultrasonic-assisted ethanol to extract polyphenol from Okra marc were: ethanol concentration 57.58%, temperature 51.16 ℃, and duration time 88.40 min, and the yields of extraction rate was 11.72 mg/g, which was the same as the prediction value in the model.
Publication Date
4-28-2016
First Page
192
Last Page
196
DOI
10.13652/j.issn.1003-5788.2016.04.044
Recommended Citation
Wangkai, CHENG; Qiang, TAGN; Yueming, XU; and Chuanwang, TONG
(2016)
"Optimization on polyphenols ethanol extraction from okra marc by ultrasonic-assisted,"
Food and Machinery: Vol. 32:
Iss.
4, Article 44.
DOI: 10.13652/j.issn.1003-5788.2016.04.044
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/44
References
[1] 英杰. 黄秋葵的栽培技术[J]. 农村新技术, 2008, 5(3): 10-11.
[2] 刘娜. 黄秋葵的综合利用及前景[J]. 中国食物与营养, 2007(6): 27-30.
[3] 李加兴, 陈选, 邓佳琴, 等. 黄秋葵黄酮的提取工艺和体外抗氧化活性研究[J]. 食品科学, 2014, 35(10): 121-125.
[4] 刘怡彤, 段振华, 马华林, 等. 超声波辅助提取黄秋葵多酚和多糖的工艺研究[J]. 食品工业科技, 2013, 34(21): 247-149.
[5] 单承莺, 马世宏, 张卫民. 保健蔬菜黄秋葵的应用价值与前景[J]. 中国野生植物资源, 2012, 31(2): 68-71.
[6] 薛志忠, 刘思雨, 杨雅华. 黄秋葵的应用价值与开发利用研究进展[J]. 保鲜与加工, 2013, 13(2): 58-60.
[7] 李益恩, 何林富, 游敬刚, 等. 黄秋葵酸奶的研制[J]. 食品与发酵科技, 2012, 48(2): 82-85.
[8] 王仁哲. 黄秋葵复合果蔬汁饮料开发研究[D]. 成都: 西华大学, 2014: 23-30.
[9] 伍鹤, 王远亮, 赵霖. 蓝莓多酚提取方法及功能活性研究进展[J]. 食品与机械, 2015, 31(2): 257-266.
[10] Haslam E. Vegetable tannins-lessons of a phytochemical lifetime[J]. Phytochemistry, 2007, 68(22/24): 2 713-2 721.
[11] Duan Zhen-hua, Li Yan-lan, Wang Ju-lan. Study on the technology in extraction protein of fish swim bladder with ultrasonic treatment[J]. Advanced Materials Research, 2012, 396-398: 1 413-1 416.
[12] 金寒冰, 方丽, 赖蓓蕾, 等. 苦苣多酚超声辅助提取及抗氧化研究[J]. 食品与机械, 2014, 30(5): 211-215.
[13] 崔福顺, 李官浩, 金清. 超声波提取北五味子果实及茎叶总三萜的研究[J]. 食品研究与开发, 2013, 34(7): 53-56.
[14] 刘鹏飞, 魏跃伟, 魏鹏程, 等. 不同方法提取辛夷挥发油化学成分与热失重分析的比较[J]. 现代食品科技, 2014, 30(2): 170-176.
[15] 刘怡彤, 段振华, 马华林, 等. 超声波辅助提取黄秋葵多酚和多糖的工艺研究[J]. 食品工业科技, 2013, 34(21): 247-249, 253.
[16] 汪殿蓓, 李建华. 复合酶法提取黄秋葵嫩果多酚的工艺优化[J]. 天然产物研究与开发, 2014, 26(6): 909-914.
[17] 杨上莺, 贾冬英, 迟原龙, 等. 超声波辅助乙醇提取桑叶多酚的工艺条件优化[J]. 蚕业科学, 2013, 39(6): 1 155-1 159.
[18] 张俊生, 陈莉华, 侯孝璇, 等. 超声波辅助乙醇提取垂盆草中总黄酮及其抗氧化活性[J].食品科学, 2012, 33(8): 18-23.
[19] 张广文, 李爱梅, 葛婧, 等. 正交试验优化超声波辅助乙醇法提取米团花黄色素工艺[J].食品科学, 2013, 34(10): 27-30.
[20] 徐辉艳, 孙晓东, 张佩君, 等. 红枣汁中总酚含量的福林法测定[J]. 食品研究与开发, 2009, 30(3):126-128
[21] 阮征, 胡筱波, 赖富饶, 等. 油菜花粉中黄酮类物质提取工艺的优化研究[J]. 食品科学, 2007, 28(7): 133-137.
[22] 陈纯, 王延圣, 罗自生, 等. 响应面法优化超声波提取甘蔗皮多酚的工艺条件[J]. 中国食品学报, 2013, 13(7): 95-100.
[23] 王晓阳, 唐琳, 赵垒. 响应而法优化刺槐花多酚的超声提取工艺[J]. 食品科学, 2011, 32(2): 66-70.
[24] Li Hua, Shen Jie. Research on the extraction of polyphenols from grape seed by ultrasonic[J]. Liquor-making, Science & Technology, 2005(5): 89-91.