苹果果肉中原花青素超声波的辅助浸提  

Ultrasound-assisted Extraction of Proanthocyanidin from Apple Flesh

作　　者：刘春辉[1] 周亚平[1] 祝军[1] 戴洪义[1] 

机构地区：[1]莱阳农学院园艺学院,山东青岛266109

出　　处：《食品与生物技术学报》2008年第1期80-83,共4页Journal of Food Science and Biotechnology

基　　金：山东省农业良种工程项目

摘　　要：以苹果品种"瑞林"为试材,通过正交试验比较研究了超声波辅助法与传统溶剂法提取苹果果肉中原花青素的效果,经筛选优化了苹果原花青素提取的技术参数。结果表明:超声波辅助法提取苹果果实中的原花青素的最佳条件为:乙醇体积分数50%、pH值为4、温度70℃。在此条件下提取2 h后,原花青素的最大提取量为0.14 mg/g;传统溶剂法提取苹果中原花青素的最佳条件为乙醇体积分数80%、pH值为4、温度90℃。在此条件下提取2 h后,原花青素的最大提取量为0.126 mg/g。利用超声波辅助增强了苹果果肉中原花青素的乙醇提取效果,即降低了提取温度,减少了溶剂用量,并使提取量增加了10.9%。The extraction of proanthocyanidin with ultrasound assistance from flesh of ‘Jude Lin’ apple （Malus domestica Borkh） was investigated and compared with the traditional solvent extraction method by orthogonal design test. The technical parameters of extraction of proanthocyanidin were optimized. The results showed that the maximal extraction of proanthocyanidin （0. 14mg/g） were obtained when the extraction was made in 50% aqueous ethanol solution at 70 ℃ （pH = 4） for 2 h for ultrasound assisted extraction. Whereas the maximal extraction of proanthocyanidin （0. 126 mg/g） was obtained when the extraction was made in the solution of 80% aqueous ethanol at 90℃ （pH=4） for 2 h for the traditional solvent extraction method. The ultrasound assisted extraction significantly increased the efficiency of proanthocyanidin extraction by 10.9% at lower temperature with lower consumption of solvent.

关 键 词：苹果 原花青素 超声波辅助提取 溶剂提取 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]