Open AccessStudy on Extraction Process of Polyphenols from Actinidia
Author(s) -
Yanping Wang,
Yanyan Liu
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/565/1/012060
Subject(s) - polyphenol , extraction (chemistry) , chemistry , chromatography , volume fraction , actinidia deliciosa , volume (thermodynamics) , botany , biology , biochemistry , physics , quantum mechanics , antioxidant
To study the optimum extraction conditions of polyphenols in actinidia. The extraction rate of polyphenols was used as the inspection index. Single factor test and orthogonal experiment were used to study the effect of the type and volume fraction of organic solvents, extraction temperature, extraction time and solid-liquid ratio on the extraction rate of polyphenols from kiwifruit. [Result] The optimum extraction process was as follows: methanol volume fraction was 60%, extraction time was 30 min, extraction temperature was 60 °C, solid-liquid ratio was 1:3, the extraction rate of polyphenols in kiwifruit was 35.7%.The process is stable and feasible, which can provide basis for the development and application of polyphenols in kiwifruit.