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

文献类型: 外文期刊

第一作者: Chen, Weijun

作者: Chen, Weijun;Huang, Yulin;Qi, Jing;Tang, Min;Zheng, Yajun;Zhao, Songlin;Chen, Liangqiu;Chen, Weijun;Qi, Jing

作者机构:

期刊名称:JOURNAL OF FOOD PROCESSING AND PRESERVATION ( 影响因子:2.19; 五年影响因子:2.271 )

ISSN: 0145-8892

年卷期: 2014 年 38 卷 1 期

页码:

收录情况: SCI

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.

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