番茄总黄酮两种提取工艺优化及比较研究  

Comparison and Optimization of Two Kinds of Extraction Technology of Flavonoid in Tomatoes

作　　者：张恩平[1] 段瑜[1] 张淑红[1] 谭福雷 

机构地区：[1]沈阳农业大学园艺学院,辽宁沈阳110866

出　　处：《北方园艺》2015年第9期105-108,共4页Northern Horticulture

基　　金：国家星火计划课题资助项目(2012GA6500021);国家科技成果转化资助项目(2012GB2B000091);国家科技支撑计划资助项目(2013BAD20B08)

摘　　要：以番茄果实为研究对象,用黄酮含量作为提取工艺的指标,采用传统加热法和超声辅助法提取番茄总黄酮,并比较2种提取工艺效果;通过单因素试验与正交实验相结合,研究提取时间、提取温度、料液比、提取次数等对番茄总黄酮含量的影响。结果表明:番茄总黄酮的最佳提取工艺为超声辅助法:50%乙醇,提取时间为20min,提取温度60℃,料液比为1∶40mg/mL;在最佳提取条件下,番茄总黄酮的含量为576.95mg/100g。Taking fruit of tomatoes as research object,the content of flavonoid indicators as the evaluation standard.The total flavonoid of tomato was extracted and compared by using conventional heating and ultrasonic assisted method.Extracted by univariate time,extraction temperature,solid-liquid ratio and extract frequency were conducted to study the flavonoid content of tomato through by single factor experiment and orthogonal experiment.The results showed that the optimum extraction process of flavonnoid in tomato was ultrasound-assisted method：50% ethanol,axtraction time was20 minutes,extraction temperature was 60℃,solid-liquid ratio was 1∶40mg/mL.Under optimal conditions,the content of total flavonoid in tomato was 576.95mg/100 g.

关 键 词：番茄 总黄酮 提取工艺 

分 类 号：S642.9[农业科学—蔬菜学]