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《Food & Machinery》 2011-02
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Study on technology of extracting polyphenols from pineapple peel residue by ultrasonic wave

LI Ti1,2 SHEN Pei-yi2 WU Hua-xing2 LIU Cheng-mei2 LI Ji-hua1(1.Key Laboratory of Tropical Crop Products Processing,Ministry of Agriculture,The People'sRepublic of China,Zhanjiang,Guangdong 524001,China;2.State Key Laboratory of FoodScience and Technology,Nanchang University,Nanchang,Jiangxi 330047,China)  
The extraction conditions of polyphenols from the peel residue of pineapple by Ultrasound process were studied in this paper.The effects of seven factors including organic solvent and its concentration,extraction time,temperature,extraction times,the ratio of raw materials and solution and particle size of pineapple peel residue on extraction amount of polyphenols were investigated.The best technical conditions for polyphenols extraction were obtained through orthogonal experiments based on single factor as follows: 50% ethanol was used as a modifier,ratio of raw materials and solution was 1∶40,extraction time 20 min for per gram material and the yield is 7.98 mg/g.
【Fund】: 农业部热带作物产品加工重点开放实验室科技基金项目(编号:rzdkf2009-66)
【CateGory Index】: TS255.1
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