Comparison Study on the Microwave and Ultrasonic Wave Extraction Polyphenol from Bayberry Juice

Abstract:

In this study,the microwave and ultrasonic techniques were introduced to used to extract polyphenol from bayberry(Myrica rubra) juice.the optimum extraction conditions were investigated by the single facter and orthogonal design.The results showed that the optimal conditions for the microwave extraction as follows: alcohol density 80%,microwave power 500W,radiation time 25 s,and 4∶1 ration of liquid to material.The yield of polyphenol could reach 514.837 mg/L.The results showed that the optimal conditions of the ultrasonic extraction as follows: alcohol density 60%,ultrasonic power 500 W,ultrasonic time 35 min,and 4∶1 ration of liquid to material.The yield of polyphenol could reach 609.256 mg/L.the aboved results demonstrated that the ultrasonic extraction capacity of polyphenol from bayberry(Myrica rubra) juice was higher than that of the microwave extraction.