茄子果实中黄酮提取工艺优化及不同茄子品种黄酮含量比较  

Optimization of Extraction Process for Flavonoids from Eggplants and Content Comparison of Flavonoids in Different Eggplant Cultivars

作　　者：周宝利[1] 李兴宝[1] 李腾飞[1] 赵莹[1] 宋研[1] 尚淼[1] 

机构地区：[1]沈阳农业大学园艺学院,辽宁沈阳110866

出　　处：《食品科学》2012年第10期103-106,共4页Food Science

基　　金：沈阳市科技计划项目(F10-226-4-00)

摘　　要：研究茄子果实中黄酮提取的最佳工艺,比较不同品种茄子果实的黄酮含量。通过单因素试验考察乙醇溶液体积分数、提取温度、提取时间、料液比4因素对黄酮提取率的影响。在单因素试验基础上设计正交试验,确定最佳提取工艺。通过对不同品种茄子黄酮含量的测定比较,确定黄酮含量相对高的品种和采收时期。结果表明:茄子黄酮的最佳提取工艺条件为乙醇溶液体积分数80%、温度40℃、提取时间80min、料液比1:20(g/mL),提取率为2.2%,工艺稳定;在此条件下,检测辽宁地区主栽的8个茄子品种黄酮含量,在坐果之后14d黄酮含量最高,其中,绿茄品种中辽茄5号的黄酮含量最高为56.3mg/g;紫茄品种中,立原紫茄黄酮含量最高为25.7mg/g。可见,在茄子中开发利用黄酮具有一定的可行性。In this study, the optimal extraction process for flavonoids from eggplants was explored and the contents of flavonoids in eggplants from different cultivars were compared. Single-factor tests were adopted to investigate the effects of ethanol concentration, extraction temperature, extraction time and material-liquid ratio on the extraction rate of flavonoids. Based on the single-factor tests, orthogonal tests were used to explore the optimal extraction process. The results showed that the best extraction conditions for flavonoids from eggplants were ethanol concentration of 80%, extraction temperature of 40 ~C, extraction time of 80 min and material-liquid ratio of 1：20. Under the optimal extraction conditions, the extraction rate of flavonoids was up to 2.2%. The contents of flavonoids in 8 eggplant cultivars cultivated in Liaoning province were determined. Flavonoids revealed the highest content after fruit setting for 14 days. As for green eggplant cultivars, the highest flavonoid content was determined in LiaoQie 5 with the content of 56.3 mg/g. Similarly, as for purple eggplant cultivars, the highest flavonoid content was determined in LiYuan purple eggplants with the content of 25.7 mg/g. Therefore, the development and utilization of flavonoids in eggplants were feasible.

关 键 词：茄子 黄酮 提取工艺 品种 含量 

分 类 号：TS202.3[轻工技术与工程—食品科学]