不同品种油橄榄叶中多酚含量对比  

Determination of the Content of Plant Polyphenol in Different Species of Olive Leaves

作　　者：朱静平[1] 

机构地区：[1]西昌学院轻化工程学院,西昌615013

出　　处：《食品工业》2016年第2期7-9,共3页The Food Industry

基　　金：四川省教育厅科研项目"油橄榄叶片中活性成分的定性鉴别及分离提取方法研究"(项目编号:12ZB123)

摘　　要：通过单因素试验,再采用正交设计优选油橄榄叶片中多酚的提取工艺后。对5个油橄榄品种叶片中多酚含量进行测定对比。结果表明:最佳提取工艺为乙醇体积分数70%、提取料液比1︰30(g/m L)、提取时间1.5 h、提取温度70℃。不同品种油橄榄叶片中多酚含量不同,卡林、科拉蒂、莱星、佛奥和配多灵5个品种中,配多灵含量最大,莱星含量最小。通过对比不同品种油橄榄叶片多酚含量的大小,为油橄榄叶片中多酚的生产和应用提供数据基础,使油橄榄叶的开发具有更大的前景。The extraction technology of the plant polyphenol fi＇om olive leaves was optimized by single-factor experiment and orthogonal experiment. The content of plant polyphenol in five different olive leaves was compared. The results showed that the optimum extraction technology were： ethanol concentration was 70%, material to solvent was 1：30 （g/mL）, refluxing extraction time was 1.5 h, extraction temperature was 70 ℃. The content of plant polyphenol in different olive leaves was different. The biggest content of total flavonoids was in Pendolino, and the least was in Leccino. By comparing the content of plant polyphenol in different olive leaves, the data base was provided for production and application of plant polyphenols in olive leaves, and the evidence for the further development was provided.

关 键 词：正交设计 油橄榄叶 植物多酚 提取工艺 含量测定 

分 类 号：TS201.2[轻工技术与工程—食品科学]