油茶蒲总多酚回流提取工艺的研究

摘要

Ethanol extracted total polyphenol content from camellia fruit shells,the effect of extraction tem-perature,extraction time,ethanol concentration and the ratio of liquid to solid on the extracting yield of the total polyphenol were investigated. Results showed that the significance of the four factors are as follow:extraction temperature > the ratio of liquid to solid > ethanol concentration > extraction time;the suitable extraction condition is that extraction temperature is 70 ℃,extraction time is 80 min,extraction solvent is 50% ethanol,the ratio of liquid to solid is 20 mL/ g,extracting for 3 times. Under the process condition, the total amount of polyphenols extraction was 71. 13 mg / g.%乙醇回流提取油茶蒲中的总多酚，考察了提取温度、提取时间、乙醇浓度和液料比对油茶蒲总多酚的提取效果的影响。结果表明，各因素对油茶蒲总多酚的提取效果的影响大小依次为：提取温度>液料比>乙醇浓度>提取时间；油茶蒲总多酚的适宜提取工艺条件为：以50%的乙醇溶液为提取溶剂，液料比为20 mL/ g，在70℃温度下回流提取3次，每次80 min。在此工艺条件下，总多酚提取量为71.13 mg/ g。