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《Storage and Process》 2019-06
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Optimization of Extraction Technique of Polyphenols from Fuji Apple by Ultrasound-assisted Compound Enzyme Method

YUAN Jing;ZHANG Hai-yan;ZENG Chao-zhen;ZHANG Ji-hong;KANG San-jiang;HUANG Yu-long;Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences;  
In order to optimize the ultrasound-assisted compound enzyme extraction technique of polyphenols from Fuji apple, on the basis of single factor experiments, with the extraction rate of polyphenols as evaluation index, the extraction conditions were optimized by orthogonal experiments. The results showed that, the optimum extraction conditions were as followed: ratio of cellulose and pectinase(compound enzyme) 1 ∶1(m/m), enzyme addition 0.07%,enzymolysis time 60 min,extraction temperature 65 ℃, and ultrasonic time 10 min. Under these conditions, the yield of apple polyphenols was 1.99 mg·g~(-1).
【Fund】: 农业部现代农业产业技术建设专项资金资助(CARS-27);; 甘肃省农牧厅科技项目(GNKJ-2018-12);; 甘肃省农业科学院农业科技创新专项中青年基金(2018GAAS08)
【CateGory Index】: TQ28
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