Studies of the effect of ultra-high pressure on the extraction of polyphenols from peach residue

摘要

The effect of ultra-high pressure on the extracting of polyphenols from pearch residue by alcohol solution was studied. The optimum concentration of alcohol was 70% v/v. The extracting effectiveness increased as the increased pressure and the extracting effectiveness increased acutely before 500MPa but increased slowly above 600MPa (besides 400 MPa). The extracting effectiveness increased as the increased extracting time and then decreased and the optimum extracting time was 10 minute. The extracting effectiveness increased as the increased temperature and then decreased and the optimum extracting time was 50℃. The extracting effectiveness of polyphenols by alcohol solution from the pear residue could be improved by high pressure.