[1]李利华.桂皮多酚的提取及稳定性研究[J].中国调味品,2019,(11):18-21.
 xtraction Process and Stability of Polyphenol from Cinnamon[J].CHINA CONDIMENT,2019,(11):18-21.
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桂皮多酚的提取及稳定性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
18-21
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
xtraction Process and Stability of Polyphenol from Cinnamon
作者:
李利华
文献标志码:
A
摘要:
的工艺。单因素实验正交优化工艺;通过。结果表明,最佳工艺为,此条件下提取率为Na2SO3对桂皮多酚有一定的保护作用,低浓度的氧化剂H2O2对桂皮多酚影响不大,桂皮多酚具有一定的抗氧化性。
Abstract:
The paper studied the extraction process and the stability of polyphenol from cinnamon. Through the single factor experiments and the orthogonal experimental designs, the extraction process of polyphenol from cinnamon was optimized, and the stability of the polyphenol extract was evaluated by changing temperatures, pH values and concentrations of oxidant/reductant. Results showed that the optimum extraction conditions were determined as following: extraction temperature of 70 ℃, ratio of solid to liquid of 1: 40 (g: mL), ethanol concentration of 60%, and extraction duration of 70 min, and the highest yield of 3.87% was obtained under these conditions. The polyphenol from cinnamon has good stability with the temperature below 40 ℃ and under neutral or weak acidic conditions.The reductant Of Na2SO3 in low concentration has some protective effect on the polyphenol from cinnamon. The oxidant Of H2O2 in low concentration has little influence on the polyphenol from cinnamon and the polyphenol has some anti-oxidizability
更新日期/Last Update: 2020-07-30