Extraction technology and dynamics of total polyphenols from Terminalia chebula Retz. based on ultrasound assisted extraction with constant temperature

被引：0
|
作者：
Jiang, Shenhua [1 ,2 ]
Liu, Mengying [1 ]
Du, Yuhui [1 ]
Shen, Yonggen [1 ,2 ]
Liao, Liang [1 ]
Ma, Haile [3 ]
机构：
[1] School of Pharmacy and Life Science, Jiujiang University, Jiujiang,332000, China
[2] Jiangxi Key Laboratory of Watural Products and Functional Foods, Nanchang,330045, China
[3] School of Food and Biological Engineering, Jiangsu University, Zhenjiang,212013, China
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2015年 / 46卷 / 02期
关键词：
Comparative experiments - Constant temperature - Extraction efficiencies - Extraction technology - Polyphenols - Terminalia chebula - Ultrasound extractions - Ultrasound-assisted extraction;
D O I：
10.6041/j.issn.1000-1298.2015.02.032
中图分类号：
学科分类号：
摘要：
In order to optimize the extraction of total polyphenols from Terminalia chebula Retz. (TCR), the extraction technology of total polyphenols from TCR were optimized by using ultrasound assisted extraction with constant temperature and three-frequency (UAE-CT & TF). The reasons for high efficiency of this extraction technology were analyzed by comparative experiments and scanning electron microscope (SEM). The dynamic equation of diffusion for the total polyphenols was determined and verified based on the first Fick theory. Results showed that the optimal parameters of extracting technology were as follows, the concentration of ethanol was 60%, ultrasound frequency was 80 kHz, ultrasound power was 180 W and extracting temperature was 70℃. The extraction efficiency of UAE-CT & TF dramaticlly exceeded that of water bath oscillator extraction (WBE) (P ©, 2015, Chinese Society of Agricultural Machinery. All right reserved.
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页码：213 / 221
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