不同方法对菠萝皮类黄酮提取工艺的研究  

Effect of three different extraction methods on favonoids extraction process in terms of pineapple peels

作　　者：张文华[1] 王维民[1] 谌素华[1] 韩兆轩[1] 王路[1] 方杰[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2011年第11期201-204,共4页Food Science and Technology

基　　金：省科技厅粤科函农字[2007]840号课题

摘　　要：分别采用热回流提取法、纤维素酶提取法和超声波提取法进行提取,确定了不同提取方法的最佳提取条件(即乙醇热回流提取:乙醇浓度为80%、温度80℃、料液比为1:50;纤维素酶-乙醇提取:乙醇浓度70%、温度70℃、pH5.0、料液比为1:50;超声波提取:乙醇浓度60%、超声萃取温度70℃、浸提时间30 min、料液比为1:50及超声强度350 W)。并对上述3种方法进行比较,确定了菠萝皮类黄酮提取的最佳工艺为超声波提取最佳工艺条件。在此条件下,每克菠萝皮中类黄酮含量为21.3 mg,则类黄酮浸提率高达87.08%。Pineapple peels was extracted by heating, ultrasound-assisted and enzyme-assisted extractions, respectively. It could be determined that the optimal extracting conditions of three different extraction methods on favonoids extraction（heating extraction： ethanol concentration 80%, temperature 80 ℃, solid- liquid ratio 1：50, enzyme-assisted extraction： ethanol concentration 70%, temperature 70 %, pH5.0, solidliquid ratio 1：50, ultrasound-assisted extraction： ethanol concentration 60%, ultrasonic temperature 70 ℃, time 30 min, solid-liquid ratio 1：50 and ultrasonic power 350 W）. At last, comparison of three methods of extraction showed that the optimal extracting conditions of ultrasound-assisted extraction was the best of the three. At these conditions, the flavonoids content of pineapple peels is 21.3 mg/g, the extracting rate was 87.08%.

关 键 词：菠萝皮 类黄酮 热回流提取法 纤维素酶提取法 超声波提取法 

分 类 号：TS209[轻工技术与工程—食品科学]