榨前分离苹果清汁中多酚的提取与分析  

Analysis and extraction for polyphenols in apple juice of pre- pressing fruit

作　　者：邓红[1] 赵茜茜[1] 夏秋敏[1] 高丹[1] 孟永宏[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2015年第3期214-218,222,共6页Science and Technology of Food Industry

基　　金：中央高校科研业务专项经费项目(GK261001330);农业部苹果体系(CARS-28)项目资助

摘　　要：以榨前分离苹果清汁为样品,优化其多酚的提取和分析方法,与传统工艺下清汁中的多酚进行比较,以明确榨前分离工艺的优势。实验采用超声波辅助提取法优化了多酚提取条件,并优化了苹果清汁多酚的HPLC分析方法。结果表明,提取多酚的最优参数为温度50℃,时间40min,果汁与提取剂之比1∶3;优化多酚的HPLC检测条件为检测波长280nm,流动相甲醇-0.3%冰乙酸水溶液,实验确定的梯度洗脱程序下多酚的分离效果较好。结论是两种工艺下其苹果清汁多酚物质种类无显著差异,但榨前分离苹果汁中多酚的含量比传统工艺果汁减少了23.62%,可以有效降低苹果汁褐变的发生。Using the apple juice of pre-pressing fruit as testing sample, the extracted and analyzed method of polyphenols in juice was optimized.The difference of polyphenols content between juice pressed pre-peeled and traditional process that pressed whole fruit was compared to show the advantages of pre-pressing fruit. The extracting condition of polyphenol was optimized using ultrasonic assisted extraction method and the method of polyphenols detection by HPLC also was optimized. The results showed that optimal extracting condition of polyphenol was temperature 50%,time 40min, ratio of juice to extracting 1：3 and detection wavelength of HPLC was 280nm,linear gradient elution compose of methanol and 0.3% acetate acid solution.The polyphenols separated result was best under the gradient elution condition which was determined in this test.So the polyphenol content in juice pre-pressing was decreased 23.62% as the category was same between traditional process and juice pressed pre-peeled method.The browning of the apple juice can effectively reduce in the new processing.

关 键 词：榨前分离 苹果清汁 多酚 提取 分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]