【摘要】目的：为提高苦槠子果实的利用率，以苦槠果实为原料，采用超声波提取苦槠果实中多酚类成分的提取工艺研究。方法：利用单因素试验考察了液料浓度、液料比、超声提取时间、超声功率、物料粒度等因素对苦槠子果实中多酚类成分的影响。结果：液料浓度60%，料液质量比1：50，提取时间40min，超声波功率为320w，物料粒度为100目为超声波提取法提取苦槠子中多酚类成分的最佳条件，在此条件下运用超声波提取法苦槠子中多酚类成分的提取率高达34.78%。
【关键词】苦槠子果实；超声波提取法；多酚
[中图分类号]TQ [文献标识码]A [文章编号] （空白）
Study on Extraction Technology of Polyphenols from Castanopsis carlesii Fruit Powder by Ultrasonic Wave
Zhang Xin 1 Huang Dongxiang 2 Teng Chaojie 1
( 1 Fuzhou Medical College 2 Key Laboratory of Jianchangbang TCM Research, Jiangxi Education Department)
[ Abstract ] Objective: In order to improve the utilization rate of Castanopsis carlesii fruit, the ultrasonic extraction process of polyphenols from Castanopsis carlesii fruit was studied. Methonds: The effects of liquid and material concentration, ratio of liquid to material, ultrasonic extraction time, ultrasonic power and particle size on polyphenols in Castanopsis carlesii fruit were investigated by single factor experiment. Results: The optimum conditions of ultrasonic extraction were as follows: the concentration of liquid and material was 60 %, the mass ratio of material to liquid was 1: 50, the extraction time was 40 min, the ultrasonic power was 320 w, and the particle size was 100 mesh. Under these conditions, the extraction rate of polyphenols from Castanopsis carlesii was as high as 34.78 %.
[ Keywords ] Castanopsis carlesii fruit; Ultrasonic extraction; Polyphenols
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