青果多酚超声波醇提工艺条件的研究  

Ultrasonic Ethanol Extraction Technology of Polyphenol from FRUCTUS CANARII

作　　者：向丽[1] 周铁军[2] 叶迎春[1] 王光西[1] 

机构地区：[1]泸州医学院病原生物学教研室,四川泸州646000 [2]泸州医学院病理学教研室,四川泸州646000

出　　处：《安徽农业科学》2012年第2期772-774,共3页Journal of Anhui Agricultural Sciences

基　　金：泸州市科技计划项目([2010]128号)

摘　　要：[目的]研究超声波醇提青果多酚的工艺条件。[方法]采用超声波醇提青果多酚,通过单因素试验和正交试验优化最佳超声波提取条件。[结果]影响提取率的因素顺序为乙醇浓度>料液比>超声波功率>提取时间;超声波最佳提取条件为乙醇浓度40%、超声功率40 W、料液比1∶20(g/ml)、提取时间45 min,在此条件下,青果多酚的得率为3.422%。[结论]该研究优选出了超声提取青果多酚的最佳工艺条件,为青果药用价值的开发奠定了基础。[Objective] To study on the extraction technology of polyphenol from FRUCTUS CANARII by ultrasonic ethanol method.[Methods] Polyphenol from FRUCTUS CANARII was extracted by ultrasonic ethanol method,the ultrasonic ethanol extraction conditions were optimized by single factor test and orthogonal test.[Results] Factors which affected the extraction of polyphenol from FRUCTUS CANARII were in order of ethanol concentration 〉 solid-liquid ratio〉 ultrasonic power〉extraction time.The optimal ultrasonic ethanol extraction conditions were as following：40%（V/V） ethanol,ultrasonic power of 40 W,solid-liquid ratio of 1∶20 and extraction time of 45 min.[Conclusion] This research provided scientific basis for the further exploitation of medicinal value of FRUCTUS CANARII.

关 键 词：青果(FRUCTUS CANARII) 多酚 超声波 

分 类 号：S667.5[农业科学—果树学]