杧果类胡萝卜素提取条件研究  

Study on Extraction Condition of Carotinoid of Mango

作　　者：张金云[1,2] 武红霞[1] 邢姗姗[1] 王松标[1] 马蔚红[1] 詹儒林[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,湛江524091 [2]海南大学

出　　处：《中国南方果树》2010年第4期14-16,19,共4页South China Fruits

摘　　要：以台农1号杧果为试材,研究了不同提取剂、不同料液比、不同浸提温度和浸提时间对提取杧果类胡萝卜素的影响。结果表明,杧果类胡萝卜素最佳提取条件是乙醇-正己烷(4∶3)为提取溶剂,料液比1.5∶50(g/mL),浸提温度50℃,时间60分钟。Effects of different extraction solvent,temperature,the ratio of material to solvent and extracting time on extracting carotinoids from the pulp of Tainong No.1 mango were studied.The results showed that the best extracting solvent was alcohol∶ N-Hexane hydride（4∶3）,material to liquid ratio was 1.5∶50（g/mL）,the temperature was 50 ℃ and the time was 60 minutes.

关 键 词：杧果 类胡萝卜素 提取条件 

分 类 号：S667.7[农业科学—果树学]