İlbay Zeynep, Şahin Selin, Kirbaşlar Ş İsmail
Department of Chemical Engineering, Engineering Faculty, Istanbul University, 34320 Avcılar, Istanbul, Turkey.
Foods. 2013 Feb 5;2(1):43-52. doi: 10.3390/foods2010043.
Three different brands of Rose hip ( L.) tea were extracted with water, ethanol (EtOH), methanol (MeOH), and aqueous mixtures (50%, v/v) by ultrasound-assisted extraction (UAE) and Soxhlet methods. Total phenolic content was determined according to the Folin-Ciocalteu method. The results were presented by means of the extract yields and total phenolic contents, expressed in gallic acid equivalent (GAE) per g of dried matter (DM). The greatest amount of extract observed in tea samples was obtained by UAE through water with the value of 619.37 ± 0.58 mg/g DM. Regarding the phenolic content, the best result was achieved by the Soxhlet method through 50% MeOH mixture (59.69 ± 0.89 mg GAE/g DM), followed by the UAE method with water (48.59 ± 0.29 mg GAE/g DM).
采用超声辅助提取法（UAE）和索氏提取法，用水、乙醇（EtOH）、甲醇（MeOH）以及水混合液（50%，v/v）对三种不同品牌的玫瑰果茶进行提取。根据福林-西奥尔特法测定总酚含量。结果以提取物产率和总酚含量表示，以每克干物质（DM）中没食子酸当量（GAE）来衡量。通过超声辅助提取法用水提取茶样品时，提取物产量最高，为619.37 ± 0.58 mg/g DM。就酚含量而言，索氏提取法用50%甲醇混合液效果最佳（59.69 ± 0.89 mg GAE/g DM），其次是超声辅助提取法用水提取（48.59 ± 0.29 mg GAE/g DM）。
