Study On Extraction And Microencapsulation Of Polyphenols In Apple Pomace

This paper mainly uses the Shaanxi Fuji apple pomace as the raw material,the extraction method of apple polyphenols,antioxidant activity and preparation of microcapsules were studied,To provide a scientific reference for the apple polyphenols development and utilization.The results are as follows:1?Process optimization of vacuum coupled ultrasonic extraction of apple polyphenols.According to the results of single factor experiment,four factors and three levels of response surface experimental design,the optimum conditions of extraction of polyphenols from Apple Pomace by vacuum coupled ultrasonic.The results showed that the optimal extraction conditions were:extraction temperature of 50 degrees Celsius?vacuum degree of 0.08 MPa?,50%ethanol,solid-liquid ratio was 1:30?g/mL?,extraction time 13 min.under these conditions,apple pomace polyphenols extraction rate can reach 6.46 mg/g.2?Comparing the composition of polyphenols from Apple Pomace by different extraction method,and their antioxidant activity were analyzed.The results show that the content of rutin coupling ultrasonic extraction of polyphenols in vacuum was 5.9 times,ultrasonic extraction and gallic acid,chlorogenic acid and quercetin are relatively less.By scavenging DPPH free the ability of radical,superoxide anion radical and OH radical,and the FRAP method for the determination of total reducing capacity,antioxidant activity of apple polyphenols was provided on different extraction methods showed that apple polyphenols ultrasonic extraction method of ultrasonic vacuum coupling method and anti bad Blood acids showed higher antioxidant capacity3?Apple polyphenol microcapsule preparation.Using the orifice method and spray drying method to prepare apple polyphenol microcapsule,the optimum preparation process for orifice method:sodium alginate concentration 3.2%,CaCl₂ concentration is 5%,the ratio of core to wall 1:6?g/g?,chitosan concentration was 0.8%,the microcapsule embedding rate was 84%;the optimum spray drying preparation process is:import temperature is 140 degrees centigrade,the feed rate of 300mL/h,core wall ratio 1:6,1:10 ratio of wall material,the microcapsule embedding ratr was 95.43%.Apple polyphenols microcapsules prepared by spray drying have higher encapsulation efficiency,and have better protective effects on apple polyphenols under UV light.But under high temperature conditions,steep hole method has better protective effect.