草莓酚类物质提取工艺条件的优化  

Optimization of extracting phenolic compounds from strawberry

作　　者：黄午阳[1] 刘文旭[1] 王兴娜[1] 李春阳[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《南方农业学报》2013年第7期1173-1177,共5页Journal of Southern Agriculture

基　　金：江苏省农业科技自主创新基金项目[cx(11)4027]

摘　　要：【目的】对草莓酚类物质的提取工艺条件进行优化,为研究开发草莓中的活性成分提供参考。【方法】以日本引进的"丰香"草莓为试材,采用有机溶剂法进行酚类物质提取,探讨提取温度、乙醇浓度、料液比、提取时间等因素对草莓酚类物质提取率的影响,并通过L9(34)正交试验对各影响因素进行优化分析。【结果】提取温度、乙醇浓度、料液比、浸提时间对草莓酚类物质提取率的影响显著,显著性大小依次为:料液比>提取温度>乙醇浓度>提取时间。草莓酚类物质的最佳提取工艺条件为:提取温度40℃,乙醇浓度70%,料液比1∶20,提取时间40min,在此工艺条件下草莓酚类物质提取率平均水平达0.845mg/g。【结论】优化后的提取工艺适合于工业生产,可为草莓精深加工产品的进一步开发打下基础。[Objective ]The extracting phenolic compounds from strawberry （Fragaria x ananassa Duch. ） was optimized for further research on active constituents of strawberry. [Method]Using organic solvent method, the experiment was conducted to investigate the effects of extraction temperature, ethanol concentration, ratio of sample to solution, extraction time on the ex- traction rate of Toyonoka strawberry phenolics. The optimum extraction process of strawberry phenolics was confirmed by L9 （34） orthogonal experiments. [Result]The results showed that extraction temperature, ethanol concentration, ratio of sample to solu- tion, and extraction time significantly affected the extraction rate of Toyonoka strawberry phenolics. The effect of ratio of sample to solution was the strongest, followed by extraction temperature, ethanol concentration, and extraction time. The optimal con- ditions were as follows： extraction temperature of 40~C, ethanol concentration of 70~/0, the ratio of sample to solution of 1：20, and extraction time of 40 min. Under these conditions, the total phenolic content extracted from strawberry was 0.845 mg/g. [Conclusion]The optimum extraction process, which is applicable for industrial production, provides references for research and development of strawberry deep-processing products.

关 键 词：草莓 酚类物质 提取 正交试验 工艺条件 优化 

分 类 号：S668.409[农业科学—果树学]