沙枣果肉原花青素的分离纯化  

Study on the Isolation and Purification of Elaeagnus angustifolia L. Jujubes Sarcocarp Proanthocyanidins

作　　者：石翠芳[1] 孙智达[2] 刘畅[3] 谢笔钧 

机构地区：[1]福建师范大学闽南科技学院生化工程系 [2]华中农业大学食品科技学院,湖北武汉430070 [3]河北科技师范学院食品工程系,河北秦皇岛066600

出　　处：《食品与发酵工业》2007年第4期137-140,共4页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.30270938)

摘　　要：研究采用固相萃取、HPLC等方法对5种不同沙枣果肉原花青素提取物的分离纯化进行了深入研究,结果表明:石油醚沉淀和乙酸乙酯萃取对沙枣果肉原花青素(Elaeagnus angustifoliaL.Jujubes sarcocarp proanthocyanidins,ESPC)的分离效果明显;石油醚沉淀ESPC和乙酸乙酯萃取ESPC均含有较高的原花青素低聚体,而两者的水相提取物中则含有少量的原花青素高聚体及其他一些杂质;石油醚沉淀对ESPC粗提物的分离效果要优于乙酸乙酯萃取。The isolation and purification of Elaeagnus angustifolia L. Jujubes sarcocarp proanthocyanidins （abbreviated to ESPC） were studied by macroporous resin and HPLC. The results illustrate that oligomers were more abundant in the proanthocyanidins of Ethyl Acetate phase and Petroleum ether precipitation. However polymers were comparatively smaller in the proanthocyanidins of the water phase extractions. The analysis also indicates that Petroleum ether was superior to that of Ethyl Acetate in purifying ESPC.

关 键 词：沙枣果肉 原花青素 分离纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]