黑布林皮中原花青素提取工艺的优化  

Study on Optimization of Extraction of Proanthocyanidins from Black Plum Peel

作　　者：龚玉石[1] 何锦霞[1] 郭娟[1] 侯方丽[1] 

机构地区：[1]广东药学院食品科学学院,广东广州510006

出　　处：《食品研究与开发》2015年第20期47-51,共5页Food Research and Development

摘　　要：测定了5种蔷薇科\李属植物果实及其各组织中原花青素的相对含量。通过单因素试验分析提取温度、提取时间、料液比、提取溶剂、p H与抗氧化剂等因素对原花青素提取率的影响,在此基础上,采用L9(34)正交试验优选出原花青素提取的最佳工艺条件。结果表明:在这5种水果中,黑布林皮中原花青素含量最丰富,按料液比为1∶11(g/m L)的比例加入p H8的60%乙醇溶液于70℃提取50 min,干燥后的黑布林皮中原花青素的提取效率可达到8.95%。添加0.2%的抗氧化剂亚硫酸氢钠、抗坏血酸,新鲜黑布林皮中原花青素提取率分别提高了44.58%、15.52%。Concentration of proanthocyanidins in different organizations of five rosaceae plants of the genus／li fruit was determined. Through single factor experiment, the influences of extraction temperature, extraction time, solid-liquid ratio, extraction solvent, pH and antioxidants on extraction ratio of proanthocyanidins from black brin peel were studied. Based on single extracting yield, a L9（34） orthogonal experiment was carried out to determine the optimal extraction condition of proanthocyanidins. The results suggested that black brin peel had the most abundant proanthocyanidins among the five fruits and the optimum extraction conditions were determined as 60%ethanol of pH 8, solid-liquid ratio 1∶11 （g/mL）, 70℃and 50 min. The maximum yield of proanthocyanidins in dried black plum peel was 8.95%. Adding 0.2%antioxidants such as sodium bisulfite or ascorbic acid, extraction ratio of proanthocyanidins from fresh black brin peel increased by 44.58%and 15.52%, respectively.

关 键 词：黑布林皮 原花青素 提取 

分 类 号：TQ914.1[化学工程]