响应面法优化酶辅助提取羊栖菜多酚工艺及其抗氧化性研究.PDFVIP

81 2017 1 Journal of Food Safety and Quality Vol. 8 No. 1 Jan. , 2017 刘 楠 1, 曾 帅 1, 孙 永 1, 牟伟丽 2, 周德庆 1* (1. , 266071; 2. , 265600) 摘 要: 目的 pH ( : Box-Benhnken 43 , 46 ℃, pH 5.5, 46 min, 15:1( 9.31 mg/g, 9.3189 mg/g , C, 80% DPPH 结论 , ) 关键词: ;; ;; 方法 , , 结果 6 mg/g), , , : , Optimization of enzyme assisted extraction of polyphenols from Sargassum fusiforme by response surface methodology and its antioxidant capacity LIU Nan1, ZENG Shuai1, SUN Yong1, MU Wei-Li2, ZHOU De-Qing1* (1. Yellow Sea Fishery Research Institute, Chinese Academy of Fishery Science, Qingdao 266071, China; 2. Shandong Huiyan