超声波法提取苹果果实中类黄酮最佳条件研究  

Research on Optimum Conditions of Extracting Flavonoids from Apple Fruit Using Ultrasonic Method

作　　者：王英[1] 张玉刚[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园林园艺学院,山东青岛266109

出　　处：《食品研究与开发》2012年第2期24-27,共4页Food Research and Development

基　　金：国家"十一五"科技支撑计划项目(2008BAD92B01);国家现代苹果产业技术体系项目(XDNYCYTX);山东良种产业化工程项目

摘　　要：研究超声波法提取苹果果皮和果肉中类黄酮的条件。通过正交试验确定了最佳提取条件。果肉提取的最佳条件为提取温度70℃,乙醇浓度60%,料液比1∶25(g/mL),提取时间30 min。果皮中最佳条件为提取温度60℃,乙醇浓度60%,料液比1∶40(g/mL),提取时间20 min。并测定了3种品系中果皮和果肉中类黄酮的含量,测得果皮干物质中类黄酮的含量是果肉中的2倍～3倍。The extraction of flavonoids from apple fresh and peel by means of ultrasonic method was studied.The proper conditions were determined by orthogonal experiment.The optimal conditions for the extrcton of flavonoids from the fresh were as follows： temperature was 70 ℃,the concentration of ethanol was 60 %,the ratio of stuff mass to solution of ethanol was 1∶25（g/mL）,and the extraction duration was 30 min.The optimal conditions for the extrcton of flavonoids from the apple peel were as follows： the temperature was 60 ℃,the concentration of ethanol was 60 %,the ratio of stuff mass to solution of ethanol was 1∶40（g/mL）,and the extraction duration was 20 min.The flavonoids content of apple fresh and peel in three strains were determined,and the result showed that the flavonoids content of apple peel was two to three times as much as that in apple fresh.

关 键 词：苹果果皮 苹果果肉 类黄酮 超声波提取 

分 类 号：TQ461[化学工程—制药化工]