OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM ARECA HUSK

被引：19

作者：

Chen, Weijun ^{[1
,2
]}

Huang, Yulin ^{[1
]}

Qi, Jing ^{[1
,3
]}

Tang, Min ^{[1
]}

Zheng, Yajun ^{[1
]}

Zhao, Songlin ^{[1
]}

Chen, Liangqiu ^{[1
]}

机构：

[1] Chinese Acad Trop Agr Sci, Trop Oil Res Inst, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China

[2] Natl Technol & Engn Ctr Key Trop Prod, Danzhou, Hainan, Peoples R China

[3] Hainan Univ, Sch Food Sci & Engn, Haikou, Hainan, Peoples R China

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 01期

关键词：

FRUIT;

D O I：

10.1111/j.1745-4549.2012.00748.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this paper, a method incorporating ultrasound technology has been developed to extract the phenolic compounds from areca husk. The experiments were carried out according to a three-variable, five-level central composite rotatable design, and the parameters of ethanol, extraction temperature and extraction time under optimum ultrasound-mediated condition were optimized by response surface methodology. The optimum extraction conditions were as follows: ethanol concentration, 41%; extraction temperature, 53C; and extraction time, 38 min. The ethanol concentration was the most significant parameter. Under the above-mentioned conditions, the experimental total phenolic content extracted from areca husk was 15.37 mg gallic acid equivalents in each gram.

引用

页码：90 / 96

页数：7

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