微波辅助法优化山西老陈醋中多酚类物质的提取工艺

山西老陈醋不仅是一种酸性调味品，随着生活水平的提高，山西老陈醋也逐渐成为也衍生出许多功效多样的保健产品。研究发现，其中含有多酚类物质，具有开胃、抗氧化、降三高与增强身体免疫力、抵抗力等作用。本实验主要是对从山西老陈醋中提取多酚类物质的方法进行研究。首先制作没食子酸标准曲线，然后采用微波辅助提取法以有机溶剂为媒介从老陈醋中提取多酚，通过比较吸光度计算提取量，确定微波提取法的优势，以达到从老陈醋中提取出更多的多酚类物质的实验研究目的。为了达到这个目的，先进行了单因素试验，根据单因素试验的结果，选取了正交试验的因素范围。在丙酮浓度为50%、微波功率为240W、水浴温度为65℃、料液比为1:40时，山西老陈醋中多酚类物质的提取量最佳。
关键词：山西老陈醋，多酚类物质，微波辅助提取法，单因素试验，正交试验

 Optimization of Extraction Process of Polyphenols in Shanxi Aged Vinegar by Microwave Assisted Method
Abstract: Shanxi old vinegar is not only an acidic condiment. With the improvement of living standards, Shanxi old vinegar has also gradually become a variety of health products with various functions. The study found that containing polyphenols, antioxidant, reduce blood fat, promote digestion of the stomach, increase the body's resistance and so on. This experiment is mainly to study the method of extracting polyphenols from Shanxi mature vinegar. Firstly, the standard curve of gallic acid was prepared, and then the microwave-assisted extraction method was used to extract polyphenols from the old vinegar with organic solvents. The extraction amount was calculated by comparing absorbance, and the advantages of the microwave extraction method were determined to achieve more extraction from mature vinegar. The purpose of the experimental study of polyphenols. In order to achieve this goal, a single-factor test was conducted first. Based on the results of the single-factor test, the factor range of the orthogonal test was selected. When the acetone concentration is 50%, the microwave power is 240W, the bath temperature is 65°C, and the ratio of solid to liquid is 1:40, the extraction amount of polyphenols in Shanxi aged vinegar is the best.
Key words: Shanxi old vinegar, polyphenols, microwave assisted extraction, single factor test, orthogonal test

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