Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
Ultrason Sonochem. 2014 Jan;21(1):346-53. doi: 10.1016/j.ultsonch.2013.08.002. Epub 2013 Aug 13.
The effectiveness of ultrasonic extraction of phenolics and flavonoids from defatted hemp, flax and canola seed cakes was compared to the conventional extraction method. Ultrasonic treatment at room temperature showed increased polyphenol extraction yield and antioxidant capacity by two-fold over the conventional extraction method. Different combinations of ultrasonic treatment parameters consisting of solvent volume (25, 50, 75 and 100 mL), extraction time (20, 30 and 40 min) and temperature (40, 50, 60 and 70 °C) were selected for polyphenol extractions from the seed cakes. The chosen parameters had a significant effect (p<0.05) on the polyphenol extraction yield and subsequent antioxidant capacity from the seed cakes. Application of heat during ultrasonic extraction yielded higher polyphenol content in extracts compared to the non-heated extraction. From an orthogonal design test, the best combination of parameters was 50 mL of solvent volume, 20 min of extraction time and 70 °C of ultrasonic temperature.
比较了超声提取脱脂大麻、亚麻和油菜籽饼中酚类和类黄酮的效果与传统提取方法。与传统提取方法相比，室温下的超声处理将多酚提取产率和抗氧化能力提高了一倍。选择了不同的超声处理参数组合，包括溶剂体积（25、50、75 和 100 mL）、提取时间（20、30 和 40 分钟）和温度（40、50、60 和 70°C），用于从种子饼中提取多酚。所选参数对种子饼中多酚提取产率和随后的抗氧化能力有显著影响（p<0.05）。在超声提取过程中加热会导致提取物中的多酚含量高于不加热的提取。通过正交设计试验，最佳参数组合为 50 mL 溶剂体积、20 分钟提取时间和 70°C 超声温度。
