Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey.
J Agric Food Chem. 2010 Aug 25;58(16):9103-11. doi: 10.1021/jf1015494. Epub 2010 Jul 28.
Response surface methodology was employed to optimize the extraction of apple pomace phenolics with water. The constructed models were adequate to explain the behavior of the extraction system and predict the responses, total phenolics, and 5-hydroxymethylfurfural. Among the studied factors, temperature, extraction time, and solvent to solid ratio had the greatest influence on the responses. Water extraction using a combination of 100 °C for temperature, 37 min for extraction time, and 100 mL/g for solvent to solid ratio provided an opportunity to extract the antioxidants of apple pomace by limiting the formation of 5-hydroxymethylfurfural. Twenty-nine phenolic compounds were characterized in apple pomace by HPLC-MS. Phenolic content of apple pomace was 8341 mg/kg of dry matter at optimized conditions, which offer an alternative, safer way to extract antioxidants than by use of organic solvents.
采用响应面法优化水提法提取苹果渣中的酚类物质。所构建的模型能够充分解释提取系统的行为并预测响应值、总酚和 5-羟甲基糠醛。在所研究的因素中，温度、提取时间和溶剂固比对响应值的影响最大。在温度为 100°C、提取时间为 37 分钟和溶剂固比为 100 mL/g 的条件下，采用水提法提取苹果渣中的抗氧化剂，可以限制 5-羟甲基糠醛的形成。通过 HPLC-MS 共鉴定出 29 种酚类化合物。在优化条件下，苹果渣中的酚类物质含量为 8341mg/kg 干物质，为使用有机溶剂提取抗氧化剂提供了一种更安全的替代方法。
