菠萝皮渣中黄酮的提取及其稳定性研究  

Research on the Extraction of Flavonoids from Pineapple Peels and its Stability

作　　者：王兴华[1] 杭瑜瑜[1] 裴志胜[1] 刘志燕[1] 

机构地区：[1]琼州学院理工学院,海南三亚572022

出　　处：《食品研究与开发》2015年第19期131-135,154,共6页Food Research and Development

基　　金：三亚市院地科技合作项目(2013YD11)

摘　　要：以干菠萝皮渣为原料,采用超声波辅助提取菠萝皮中的总黄酮,通过响应曲面试验优化黄酮的提取条件,并对其稳定性进行研究。结果表明:料液比对提取率的影响最大,其次是乙醇浓度,再次是超声功率,影响最小的是超声时间,优化的提取工艺为:超声功率508 W、料液比1∶54(g/m L)、超声时间25 min、乙醇浓度41%,提取的黄酮化合物含量为27.109 3 mg/g。菠萝皮中的黄酮类物质,对光、热比较稳定;p H对其有影响;常见金属离子Ca2+、Na+、K+、Zn2+对菠萝皮黄酮基本没有影响,而Al3+、Cu2+、Fe2+对其有影响。Extraction of flavoniods from dry powder of pineapple peels by ultrasonic assisted method and its stability were studied.The extraction conditions were optimized using response surface method（RSM）. The results showed： solid-liquid ratio was the most important affecting factor, followed by ethanol concentration,followed by ultrasonic power, ultrasonic time had the weakest effect. The optimal extraction conditions were ultrasonic power of 508 W, ultrasonic time of 25 min, solid-liquid ratio of 1 ∶ 54（g/m L） and the ethanol concentration of 41 %. The concentration of flavonoids was 27.109 3 mg/g. The pineapple peel flavonoids was stable with lighting, heating, Ca2＋,Na＋,K＋,Zn2＋;astable with p H,Al3＋,Cu2＋,Fe2＋.

关 键 词：菠萝皮 黄酮 提取 稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]