Studies of the effect of ultra-high pressure on the eztraction of polyphenols from peach residue

摘要：

The effect of ultra-high pressure on the extracting of polyphenols from pearch residue by alcohol solution was studied. The optimum concentration of alcohol was 70％ v/v. The extracting effectiveness increased as the increased pressure and the extracting effectiveness increased acutely before 500MPa but increased slowly above 600MPa (besides 400 MPa). The extracting effectiveness increased as the increased extracting time and then decreased and the optimum extracting time was 10 minute. The extracting effectiveness increased as the increased temperature and then decreased and the optimum extracting time was 50℃. The extracting effectiveness of polyphenols by alcohol solution from the pear residue could be improved by high pressure.

关键词： pear residue polyphenols, ultra-high pressure

作者: Guangyuan Zhao Bo Li

作者单位: School of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou, China Food College Henan Institute of Science and Technology Xinxiang,China

会议类型: 国际会议

会议名称: The 2nd International Conference on Bioinformatics and Biomedical Engineering(iCBBE 2008)(第二届生物信息与生物医学工程国际会议)

会议地点: 上海

会议语种:英文

页码: 4452-4454

在线出版日期: 2008-05-16（万方平台首次上网日期，不代表论文的发表时间）