http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Mostapha Bachir Bey,Hayette Louaileche,Salima Zemouri 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
The optimum conditions for extraction of totalphenolic contents (TPC) and for enhancing the antioxidantactivity from light and dark dried figs were determined. The effects of the solvent nature (acetone, ethanol, methanol,or water), solvent concentration (20-80%), acetic acidconcentration (0-2%), extraction temperature (25-70oC),extraction time (0.5-4 h), sample to solvent ratio (1/25-1/100), and number of extractions (1, 2, and 3) weredetermined. The TPC was used to identify antioxidantcompounds. 2,2-diphenyl-1-picrylhydrazyl (DPPH) wasused to evaluate antioxidant activity. All extraction parametershad significant effects (p<0.05) on the TPC and theantioxidant activities. The best conditions were obtainedwith double extraction using 60% acetone withoutacidification, at 40oC for 120 min, and with a 1/75 solid tosolvent ratio. These conditions resulted in TPC concentrationsof 469.46 (light variety) and 399.79 mg of gallic acid(GAE)/100 g (dark variety), and antioxidant activities of96.47 and 102.28 mg of GAE/100 g, respectively.