为研究余甘果实单宁的提取条件,以提高单宁得率。以余甘果实为原料,利用超声波辅助提取余甘果实单宁,研究料液比、浸提温度、超声波时间、超声波功率对单宁提取率的影响,在单因素试验的基础上,利用响应面分析法优化提取工艺。结果表明:余甘果实单宁最佳超声提取条件为,液料比69∶1(mL∶g)、提取温度62℃、超声时间32 min、超声波功率180 W,在此条件下单宁实际提取率的为13.94%。

In order to study the extraction technology condition of tannins which come from Phyllanthus emblica fruit by ultrasonic-assisted extraction,four factors( material-liquid ratio,extraction temperatures,ultrasonic times and ultrasonic powers) were investigated in the single factor experiments. The process parameters were optimized by response surface analysis method. The optimum extraction conditions of phyllanthus emblica fruit tannins were determined as: liquid-material ratio: 69∶ 1( mL∶ g),extraction temperature 62 ℃,ultrasonic times 32 min and ultrasonic powers 180 W. Under the above conditions,the extraction of tannins was 13. 94%.