Optimization of apple polyphenols extraction with grind balls by response surface methodology

doi:10.13386/j.issn1002-0306.2012.21.089

Optimization of apple polyphenols extraction with grind balls by response surface methodology[J]. Science and Technology of Food Industry, 2012, (21): 277-281. DOI: 10.13386/j.issn1002-0306.2012.21.089

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Optimization of apple polyphenols extraction with grind balls by response surface methodology

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Abstract

The response surface methodology based on single factor experiment was used to optimize processing parameters of extraction with grind balls for apple polyphenols. Results showed that the optimal processing conditions of ultrasonic extraction were ultrasonic time 23min, extraction temperature 50℃ and ultrasonic power 244W, balls to material ratio 1.25∶1.The yields of apple polyphenols under the optimal extraction conditions were up to 1. 031mg/g and 33.68% increased comparing with traditional ultrasonic extraction method.

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