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《Acta Agriculturae Boreali-Occidentalis Sinica》 2006-02
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Study on the Extraction Process of Polyphenols from Apple Pomace

HAO Shao-li,QIU Nong-xue and WANG Hong(Food Engineering Department,Shaanxi Normal University,Xi'an 710062,China)  
The optimum extraction process of polyphenols in apple pomace with ethanol-water was studied in this paper,Some factors,including the concentration of ethanol,the ratio of apple pomace to extractant,extracting time,extracting temperature;the optimum technological conditions were attained by the orthogonal experiment as follows.the concentration of ethanol 60%,extraction temperature 60℃,extraction time 4 h,the ratio of apple pomace to extractant 1∶12.The quantity of extraction under this condition was 1 072.615 mg/kg.
【CateGory Index】: TS255
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