仙人掌果中黄酮类物质提取工艺的优化  

Optimization of the extraction process of flavonoids from cactus fruit

作　　者：王红梅[1] 姚晶[1] 宋琳 马丹雅[1] 陈智斌[1] 杨同舟[1] 

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150086 [2]黑龙江天宏工程设计有限公司,黑龙江哈尔滨150090

出　　处：《食品工业科技》2013年第3期259-261,共3页Science and Technology of Food Industry

基　　金：黑龙江省教育厅课题(11553073)

摘　　要：仙人掌果的果肉中含有丰富的黄酮类物质和其他营养物质。本实验以其为原料,采用单因素实验和正交实验对仙人果中的黄酮类物质的提取工艺进行优化。通过实验得出仙人掌果中黄酮提取的最佳条件:提取温度70℃,提取液浓度60%,提取时间20min,料液比1∶20。在此条件下可以获得最大的提取量为4.396mg/g。The pulp of cactus pear fruit is rich of flavonoids and other nutrients.The single factor experiments and orthogonal test was used to optimize the extraction progress for flavonoids from cactus pear fruit. The best extraction process condition was as follows：extraction temperature 70℃,the concentration of the extract solution 60% ,the extraction time 20min and the ratio of solid to liquid 1 ∶ 20 （ w /v） ,and under the condition the extraction amount was 4.396mg /g.

关 键 词：仙人掌果 黄酮类物质 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]