菠萝皮中黄酮类物质的提取工艺研究  

Study on the Extraction Technology of Flavonoids from Pineapple Peel

作　　者：蒙英[1] 黄家莉[1] 徐锦[1] 章书凡[1] 李明元[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《安徽农业科学》2010年第19期10264-10266,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为菠萝皮的开发利用提供依据。[方法]以烘干后粉碎的菠萝皮为原料,乙醇为提取剂,采用超声波辅助法提取其中的黄酮类物质,通过单因素试验研究料液比、提取剂浓度、提取温度和超声时间对黄酮提取率的影响,并通过正交试验对提取工艺条件进行优化。[结果]单因素试验结果表明,黄酮提取率随料液比、提取剂浓度、提取时间的增加呈先升高后降低趋势,最佳料液比、提取剂浓度、提取温度和超声时间分别为1∶20,70%,75℃和40min;4个因素对黄酮提取率的影响依次为提取温度>提取剂浓度>料液比>超声时间,最佳提取条件为料液比1∶25、提取剂浓度70%、提取温度70℃、超声时间40min,此条件下黄酮的提取率达0.543%。[结论]该研究确定了超声波辅助法提取菠萝皮中黄酮类物质的最佳工艺。[Objective] The aim was to supply basis for exploitation of pineapple peel.[Method] With dried by baking and crushed pineapple peel as raw materials,ethanol as extractant,the flavonoids was extracted by ultrasonic assisted extraction.Then the impacts of material-liquid ratio,extractant concn.,extraction temperature and ultrasonic time on the extraction rate of flavonoids were studied through single factor experiments and the technological condition for extraction was optimized through orthogonal test.[Result] The results from single factor experiments indicated that the extraction rate of flavonoids was first increased and then decreased along with increase of material-liquid ratio,extractant concn.and extraction time;the optimum material-liquid ratio,extractant concn.,extraction temperature and ultrasonic time were 1∶20,70%,75 ℃ and 40 min resp.;the impacts of the 4 factors on the extraction rate of flavonoids were：extraction temperature extractant concn. material-liquid ratio ultrasonic time and the optimum extraction condition was setting material-liquid ratio at 1∶25,extractant concn.at 70%,extraction temperature at 70 ℃ and ultrasonic time at 40 min.Under this condition,the extraction rate of flavonoids reached 0.543%.[Conclusion] The optimum technology of extracting flavonoids from pineapple peel by ultrasonic assisted extraction was confirmed in this study.

关 键 词：菠萝皮 黄酮类化合物 提取率 

分 类 号：Q946.91[生物学—植物学]