草珊瑚多酚的提取优化、动力学及稳定性OA

In this paper,ultrasonic assisted extraction of polyphenols from Sarcandra glabra(Thunb.)Nakai was carried out.Single factor experiment and response surface method were used to optimize the extraction conditions,and the kinetics and stability of polyphenol extraction were investigated.The results showed that 42％ethanol volume fraction,1:42(g/mL)solid-liquid ratio,72℃extraction temperature,25 min extraction time were the most suitable for extracting polyphenols,and the highest yield was 4.76％.Fick's second law was used to derive the kinetic model of polyphenol extraction from Sarcandra glabra(Thunb.)Nakai,and the relevant kinetic coefficients such as apparent rate constant,relative extraction rate,activation energy and half-life were solved.The experiment showed that the polyphenols had a certain antioxidant capacity and poor stability in reducing agents,and the polyphenols should be stored in low temperature environment away from light,during production and processing.The results could provide a theoretical reference for the development and application of polyphenols in food and drugs.