荔枝皮中原花青素提取工艺优化及其黄烷-3-醇HPLC分析  

Optimization ofconditions on extraction procyanidins and flavan-3-ol of HPLC analysis from litchi pericarp

作　　者：刘新[1] 余小平[1] 游江舟[1] 娄彬[1] 

机构地区：[1]成都医学院公共卫生系,四川成都610083

出　　处：《食品与机械》2012年第6期154-158,共5页Food and Machinery

基　　金：教育部重点项目(编号:208123)

摘　　要：优化荔枝皮中原花青素超声波辅助提取工艺,并对其黄烷-3-醇类成份进行分析定量。用Box-Behnken Design设计考察荔枝皮粉碎度、料液比、超声时间和超声波功率4个因素对荔枝皮中原花青素提取的影响程度。在最佳工艺参数条件下,超声破碎荔枝皮1次,采用铁盐催化比色法和HPLC法分析得出荔枝皮黄烷-3-醇类成份及含量。荔枝皮中原花青素超声波辅助提取最佳工艺参数为荔枝皮粉碎度71.91目、料液比1:29.97(m:V)、超声时间21.75min和超声波功率390.48W。在最佳提取工艺参数下超声提取荔枝皮中原花青素1次,其吸光度值为2.157Abs,与原花青素吸光度预测值2.189 86Abs接近。通过铁盐催化比色法HPLC法分析并得出荔枝皮黄烷-3-醇类成份及含量:原花青素、没食子酸、表没食子儿茶素、儿茶素、表儿茶素和表儿茶素没食子酸酯分别为89.32,1.11,87.09,3.37,31.15,7.02mg/g。To optimize the ultrasonic-assisted extraction of proantho- cyanidins of litchi pericarp and the contents of flavan-3-ol of were studied from litehi pericarp. Box-Behnken design （BBD） was applied to evaluate the effects of four independent variables（the smash de- gree, the ratio of solvent to material, ultrasonic duration and ultra- sonic power ） on the absorbance values of proanthocyanidins of litchi periearp. Under the optimized conditions, the contents of flavan-3 ol of were analyzed by the methods of catalytic colorimetry with ferric i- ons and HPLC analysis from litchi periearp. The results showed that the optimal conditions were as follows： the smash degree of litchi per- icarp was 71. 91 mesh, the ratio of solvent to material was 29.97 ： 1 （V ： rn）, ultrasonic duration was 21. 75 rain, ultrasonic power was390.48 W with the ultrasonic extraction method. Under the above conditions, the confirmed tests absorbance value of proanthocyani- dins was 2. 157 Abs, which was close relation with the predicted ab- sorbance value of proanthocyanidins was 2. 189 86 Abs. The contents of flavan-3 ol showed that procyanidins was 89.32 mg/g, gallic acid was 1. 11 mg/g, epigallocatechin was 87. 09 mg/g, catechin was 3.37 mg/g, epicatechln was 31.15 mg/g and eplcatechin-gallate was 7.02 mg/g by the methods of catalytic colorimetry with ferric ions and HPLC analysis.

关 键 词：荔枝 超声波提取 原花青素 黄烷-3醇 HPLC 

分 类 号：TQ914.1[化学工程] O657.7[理学—分析化学]