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《Modern Food Science and Technology》 2013-01
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Optimization of the Adsorption Property of Apple Polyphenols on D280 Macroporous Resin

LI Jian-xin1,ZHANG Xiao-yu1,WANG Yu-hong2,SUN Yu-qing1,AI Zhi-lu3(1.College of Chemical Engineering and Food Technology,Zhongzhou University,Zhengzhou 450044,China)(2.Food Science Department,Henan Vocational College of Agriculture,Zhongmou 451450,China)(3.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)  
In order to improve extract efficiency of apple polyphenols,the dynamic law of apple polyphenols(AP)adsorption D280 macroporous resin was researched to establish a mathematic model.The Response Surface Methodology(RSM)was used to investigate the effects of feeding rate,sample concentration and pH on the adsorption properties of macroporous resin and the effects of flow rate,eluent concentration and elution volume on the desorption properties of macroporous resin for apple polyphenols.The results showed that the optimum adsorption conditions were the feeding rate of 1.52 mL/min,sample concentration of 2.50 mg/mL,pH4.25.The D280 macroporous resin can be used as the best material to extract the apple polyphenols.
【CateGory Index】: O647.31
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