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投稿时间：2023-12-29
投稿时间：2023-12-29
中文摘要: 以新鲜辣木叶为原料，分析微波功率、提取温度和微波时间3 个因素对辣木叶多酚含量的影响，根据单因素试验结果，利用响应面试验，优化微波辅助提取辣木叶多酚工艺条件。研究表明：对辣木叶多酚含量的影响强度依次为微波时间＞微波功率＞提取温度，结合工业化应用，最终确定最佳工艺条件为微波功率590 W、微波时间26 min、提取温度41 ℃。验证试验所得辣木叶多酚含量为（27.11±0.28）mg/g，与预测结果27.05 mg/g 基本一致。
Abstract:Using fresh Moringa oleifera leaves as raw materials，this study analyzed the effects of three factors，i.e.，microwave power，extraction temperature，and microwave time，on the polyphenol content of M.oleifera leaves. Based on the results of single-factor experiments，experiments were designed using the Box-Behnken method in response surface methodology to optimize the microwave-assisted extraction process. The study found that the intensity of the impact on the polyphenol content of M.oleifera leaves followed the order of microwave time＞microwave power＞extraction temperature.Combining industrial applications，the optimal process conditions were determined to be microwave power of 590 W，microwave time of 26 min，and extraction temperature of 41 ℃.The verified polyphenol content of M.oleifera leaves obtained from the validation experiments was（27.11±0.28）mg/g，which was basically consistent with the predicted result of 27.05 mg/g.
文章编号：202413020 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 张瑞华1，付立斌2，羊银1，胡晓楠1，郭世杰3，李伟1，李莹1* | 1.天津市食品安全检测技术研究院天津市食品安全监测技术重点实验室，天津 300308；2.天津市蓟州区产品质量监督检验所，天津 301900；3.天津轻工职业技术学院，天津 300350 |
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