Optimization of Ultrasonic-Assisted Extraction of Blackcurrant Polyphenols by Response Surface Methodology and Its Antioxidant Activity
In order to improve the extraction efficiency of blackcurrant polyphenols, ethanol solution was used as extraction solvent, and the polyphenols in blackcurrant fruit were extracted by ultrasonic-assisted method. The effects of ethanol concentration, ultrasonic power, extraction time and solid-liquid...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010220 |