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Study on Extraction of polyphenols in Pear Pomace

Tian Hong-lei

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Abstract

The optimum extraction process of pear pomace-polyphenols with ethanol-water was studied in the paper,some factors including the concentration of ethanol、extracting temperature、extracting time、the ratio of pear pomace to extract were studied particularly,the objective was to enhance the using degree of pear pomace in order to establish the industrialized production of pear pomace-polyphenols.the optimum technological conditions were obtained: the concentration of ethanol 75%,extracting temperature 60 ℃、extracting time 6 h、the ratio of pear pomace to extractant 1∶12,the quantity of extraction on this condition was 1.73 mg/g.

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What this paper is about

The optimum extraction process of pear pomace-polyphenols with ethanol-water was studied in the paper,some factors including the concentration of ethanol、extracting temperature、extracting time、the ratio of pear pomace to extract were studied particularly,the objective was to enhance the using degree of pear pomace in order to establish the industrialized production of pear pomace-polyphenols.the optimum technological conditions were obtained: the concentration of ethanol 75%,extracting temperature 60 ℃、extracting time 6 h、the ratio of pear pomace to extractant 1∶12,the quantity of extraction on this condition was 1.73 mg/g.

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Available abstract

The optimum extraction process of pear pomace-polyphenols with ethanol-water was studied in the paper,some factors including the concentration of ethanol、extracting temperature、extracting time、the ratio of pear pomace to extract were studied particularly,the objective was to enhance the using degree of pear pomace in order to establish the industrialized production of pear pomace-polyphenols.the optimum technological conditions were obtained: the concentration of ethanol 75%,extracting temperature 60 ℃、extracting time 6 h、the ratio of pear pomace to extractant 1∶12,the quantity of extraction on this condition was 1.73 mg/g.

Key concepts: Pomace, PEAR, Polyphenol, Extraction (chemistry), Food science, Ethanol, Chemistry, Chromatography

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