超声波辅助提取菠萝皮中黄酮及其抗氧化性研究  

Study on Ultrasonic-Assisted Extraction of Flavonoids from Pineapple Peels and Its Antioxidant Activity

作　　者：杭瑜瑜[1] 齐丹[1] 刘志燕[1] 王晓玲[1] 

机构地区：[1]琼州学院理工学院,海南三亚572022

出　　处：《琼州学院学报》2015年第2期71-76,共6页Journal of Qiongzhou University

基　　金：三亚市院地科技合作项目(2013YD11)

摘　　要：以干菠萝皮为原料,采用超声波辅助提取菠萝皮中黄酮类物质,通过单因素和正交实验优化了菠萝皮黄酮类物质的提取工艺,并对其抗氧化活性进行研究.结果表明:影响提取率的各因素中,乙醇浓度影响最大,其次为料液比,再次为超声功率,最后是超声时间.最优的提取工艺条件是:超声波功率为600 W,时间为20 min,料液比为1:60,乙醇浓度为40%.且得到的黄酮提取液具有明显的抗亚油酸氧化能力.Extraction of flavoniods from dry powder of pineapple peels was studied. The extraction conditions were optimized using orthogonal array design. Ethanol concentration was the most important affecting factor,followed by solid-liquid ratio,followed by ultrasound power,and ultrasound time had the weakest effect. The optimal extraction conditions were ultrasound power of 600 W,ultrasound time of 20 min,ratio of material to liquid of 1： 60 and the ethanol concentration of 40 %. The antioxidative activity of pineapple peel flavonoids against oxidation of linoleic acid was obviously.

关 键 词：菠萝皮 黄酮 提取 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]