山葡萄籽中原花青素提取工艺优化  

Optimization of Extraction Process for Proanthicyanidins from Amur Grape Seeds

作　　者：王新伟[1] 赵滢[1] 沈育杰[1] 

机构地区：[1]中国农业科学院特产研究所,吉林吉林132109

出　　处：《食品科学》2011年第10期21-24,共4页Food Science

基　　金：农业部作物种质资源保护项目(NB2010-2130135-36);国家现代农业产业技术体系建设专项(nycytx-30-01)

摘　　要：目的:通过单因素与正交试验研究不同的提取温度、料液比、时间、溶剂体积分数等因素对原花青素提取率的影响,确定最佳提取工艺参数。方法:以山葡萄籽为原料,乙醇作为提取剂,通过香草醛-HPLC法测定提取物中原花青素的提取率,香草醛法测定黄烷—3—醇单体与原花青素的总含量,HPLC法测定黄烷—3—醇单体的含量,二者之差为原花青素总含量。结果:最佳工艺参数为乙醇体积分数70%、提取时间120min、提取温度60℃、料液比1:5(g/mL)。结论:在此工艺参数下,原花青素提取率为3.12%。Objective：To investigate the effects of temperature,time and ethanol concentration and material/liquid ratio on proanthicyanidins extraction from Amur grape seeds through single-factor and orthogonal tests and to explore the optimal extraction process.Methods： Ethanol was used for the extraction of proanthicyanidins.The total content of flavan-3-ol monomers and proanthicyanidins（both of them can be simultaneously extracted by ethanol） was determined by vanillin method,and the method used to determine the content of flavan-3-ol monomers was HPLC.Thus,the content of proanthicyanidins could be calculated as the difference between the two determined values.Results： The optimal extraction process conditions were extraction temperature of 60 ℃,ethanol concentration of 70%,extraction time of 120 min and material/liquid ratio of 1：5（g/mL）.Conclusion： Under the optimal extraction conditions,the extraction rate of proanthicyanidins from Amur grape seeds was up to 3.12%.

关 键 词：山葡萄籽 原花青素 提取 香草醛 高效液相色谱法(HPLC) 

分 类 号：S663.1[农业科学—果树学]