短穗鱼尾葵果实原花青素的提取工艺  

Optimization of Extraction Process for Proanthocyanidins from Fruits of Caryota mitis Lour.

作　　者：黄思梅[1] 张镜[1] 范玉琴[1] 牟利辉[1] 

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《食品科学》2012年第20期104-108,共5页Food Science

基　　金：广东省科技计划项目(2009B011300015)

摘　　要：短穗鱼尾葵果实冷冻干燥、粉碎,80筛目过筛粉末以溶剂浸提原花青素,提取液正丁醇-盐酸法显色,以反应液546nm波长的吸光度为提取效果的依据。经单因素试验及正交优化结果表明:短穗鱼尾葵果实原花青素宜以乙醇体积分数60%、料液比1:15(g/mL)、提取时间2.5h、提取温度50℃及溶液pH9的条件提取,提取2次,原花青素的提取率为95.18%;在上述条件经反复提取5次,原花青素得率为6.59%。研究表明短穗鱼尾葵果实含丰富的原花青素,开发潜力大。The extraction of proanthocyanidins from Caryota mitis fruits was optimized by orthogonal array design.The raw material was freeze-dried,comminuted,sieved through an 80-mesh sieve and extracted by solvent extraction technique.The resultant extract was determined by butanol-HCl method for absorbance at 546 nm.The optimum conditions for the extraction of proanthocyanidins were determined as two extraction cycles with 60% ethanol aqueous solution alkalified to pH 9 at a solid/solvent ratio of 1：15（g/mL） for 2.5 h at 50 ℃.Under these conditions,the extraction rate of proanthocyanidins was 95.18%.In the fifth repeated extraction,the extraction rate of proanthocyanidins was 6.59%.This study demonstrates that Caryota mitis fruits are rich in proanthocyanidins and therefore has great development potential.

关 键 词：短穗鱼尾葵 果实 原花青素 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]