TITLE:
Extraction of Antioxidant Total Phenol from Lees of Xiaoqu Spirits
AUTHORS:
Xinzhi Cao, Fang Liu, Jia Liu, Xiao Tan, Linsheng Ren
KEYWORDS:
Xiaoqu Spirits, Lees, Extraction, Total Phenols
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.11,
August
26,
2015
ABSTRACT: By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.