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Science and Technology of Food Industry. 2019, (12) Core

Optimization of Polyphenols Extraction from Phyllanthus emblica L. Pomace and Its Antioxidant Activity AnalysisChinese Full TextEnglish Full Text (MT)

GAN Jin;HE Zhao;ZHANG Hong;FENG Ying;Research Institute of Resource Insects,Chinese Academy of Forestry;

Abstract: The remaining Phyllanthus emblica pomace after juicing contains a large amount of polyphenols. In order to further improve the resources utilization of Phyllanthus emblica,the extraction process of polyphenols from Phyllanthus emblica pomace was optimized for increased extaction amount of polyphenols. The influence of ethanol volume fraction,temperature,extraction time and ratio of material to solvent on extraction efficiency was investigated initially by single-factor test. On the basis of the ... More
Keywords：

Phyllanthus emblica pomace; polyphenols; extract; response surface methodology; antioxidant activity;

  • DOI：

    10.13386/j.issn1002-0306.2019.12.028

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS209

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