荔枝果肉多酚的提取与分离  

The Optimum Extraction of Phenolic Compounds in Litchi Pulp

作　　者：冯卫华[1] 于立梅[1] 秦艳[1] 李冰霞[1] 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2012年第7期48-52,共5页Food Research and Development

基　　金：国家科技部星火计划项目(2007EA781003);广东省科技计划项目(2007B023001002);广州市科技计划项目(2007Z-E0091);广州市科技计划项目(2009C6-I051);仲恺农业工程学院博士启动基金项目(G2360280)

摘　　要：以荔枝果肉为试验材料,以多酚含量为评定参数,提取分离其中的多酚物质。以乙醇溶液为提取溶剂,通过单因素试验和正交试验,考察了浓度、提取时间、料液比、提取温度、浸提次数等影响提取率的几个重要因素,得出影响果肉中多酚提取的因素由大到小依次为,提取时间>料液比>乙醇浓度>提取温度,最佳工艺条件为,乙醇浓度70%,料液比1∶11,浸提时间6 h,浸提温度40℃,浸提2次,而且荔枝果肉多酚主要以多酚的多聚体为主,其次是低聚体和单体。The optimum extraction conditions of phenolics from Litchi pulp were attained at a solvent-to-solid ratio of 11：1 by agitated maceration with 70 % ethanol at room temperature in the dark for 6 h from freezen sample. The residue was extracted repeatedly. The combined extracts were defatted by hexane, and then extracted by diethyl ether-ethyl acetate （1/1） to obtained Litchi phenolic extracts. And Litchi pulp polyphenols were mainly water-soluble polyphenol content, secondly oligomer and monomers content.

关 键 词：荔枝 多酚 提取 优化 分离 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]