辣木叶中多酚提取的工艺研究

Extraction technology of polyphenol from Moringa oleifera leaves

摘要: 本论文采用热浸提法,以食用酒精为溶剂,考察酒精度数、液料比、D-异抗坏血酸钠用量、提取温度和提取时间对辣木叶多酚提取率的影响,并在单因素实验的基础上,通过响应面实验分析,优化了辣木叶多酚的提取工艺。结果表明,辣木叶多酚的最优提取工艺条件:食用酒精度数为64%vol,液料比为20∶1（m L·g-1）,D-异抗坏血酸钠添加量为0.15‰,提取温度为64℃,提取时间为115 min,在此条件下多酚的得率为3.39%。

Abstract: In order to study the extraction technology of polyphenol from Moringa leave,alcohol was used as the solvent,effects of the extraction conditions,namely alcohol concentration,alcohol solution / Moringa leaves ratio,extraction temperature,extraction time and amount of D- sodium erythorbate on the extraction rate of polyphenol were investigated.And then the first 4 factors were chosen for optimization of the extraction conditions by means of response surface methodology combined with Box- Behnken experimental design based on the single factor experiments.The results showed that the optimal extraction conditions were as follows: the concentration of alcohol was 64% vol,alcohol solution / the Moringa leaves ratio was 20 ∶ 1( m L·g- 1),the dosage of D- sodium erythorbate was 0.15‰,the extraction temperature was 64 ℃,the extraction time was 115 min. The yield of polyphenol was3.39%.