文献类型： 外文期刊
作者： Chen, Weijun 1 ; Huang, Yulin 1 ; Qi, Jing 1 ; Tang, Min 1 ; Zheng, Yajun 1 ; Zhao, Songlin 1 ; Chen, Liangqiu 1 ;
作者机构： 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
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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