山楂黄酮超高压提取工艺研究  

Optimization of extracting technique assisted by ultrahigh pressure extraction(UHPE) of flavonoids from hawthorn

作　　者：孙协军[1] 李秀霞[1] 冯彦博[1] 张丽华[1] 

机构地区：[1]渤海大学化学4Jcx-~食品安全学院辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013

出　　处：《食品工业科技》2015年第2期291-295,312,共6页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011015)

摘　　要：对山楂黄酮超高压提取工艺进行了优化研究,以山楂中芦丁、金丝桃苷和槲皮素总得率为响应值,考查了乙醇体积分数、液固比、压力和保压时间对山楂黄酮得率的影响。结果表明,几个考查因素对山楂黄酮得率影响的顺序为:乙醇体积分数>保压时间>液固比>压力;建立了超高压提取山楂黄酮的数学模型,确定超高压提取山楂黄酮的最佳工艺参数为:乙醇体积分数90%,液固比24∶1m L/g,压力500Mpa,保压时间为12min,在此优化条件下超高压提取山楂中黄酮得率为0.0553%;相比于索氏抽提和超声波提取法,超高压提取在提取时间和黄酮得率上都有着明显的优势,对提取残渣的扫描电镜检测结果显示,经过超声波和超高压短时间处理的物料组织结构破坏程度较长时间索氏抽提更大,胞内物质更易于溶出,因此短时间内达到了较高的提取效率。Extracting technique assisted by ultrahigh pressure extraction method of flavonoids from hawthorn was optimized. The total yields of rutin,hyperin,and quercetin were used as response value,ethyl alcohol volume percentage,liquid to solid（L/S） ratio,power,and retention time were investigated in this experiment.The results showed that the sequence of different factors on flavonoid yield was：ethyl alcohol volume percentageretention timeL/S ratiopower;and the mathematical model of ultrahigh pressure extraction hawthorn flavonoid extraction was established,the optimal condition was that ethyl alcohol volume percentage 90%,L/S 24∶1m L/g,ultrahigh pressure 500 MPa,retention time 12 min,under the optimal condition,the hawthorn flavonoid yield was0.0553%. Compared with sohxlet extraction method and ultrasonication extraction,there was obvious advantage at extracting time and extracting efficiency,it was observed from the scanning electron microscopy（SEM） that the destroy was more serious after treated by ultrasound and ultrahigh pressure than by long time sohexlet extracting, intracellular substances were dissoluted easier, and higher extraction efficiency was achieved within a short time.

关 键 词：山楂 芦丁 金丝桃苷 槲皮素 超高压提取 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]