香蕉皮类胡萝卜素提取工艺条件的研究  

Research on Carotenoids Extraction Process from Banana Peel

作　　者：吴青莹 宋莹莹[1] 邢思熙 韩旭[1] 魏子璇 王岁楼[1] 

机构地区：[1]中国药科大学工学院,南京211198

出　　处：《中国食物与营养》2016年第4期32-34,共3页Food and Nutrition in China

基　　金：2015年国家大学生创新计划项目(项目编号:G15005)

摘　　要：为探究香蕉皮类胡萝卜素提取及综合利用的可能性,采用单因素试验与正交试验相结合的方法优化香蕉皮类胡萝卜素的提取工艺条件。结果表明:其最佳提取工艺条件为:以丙酮为提取溶剂、料液比1∶25、提取温度45℃、提取时间75min,在此工艺条件下可获得最佳提取效果,类胡萝卜素提取量平均值为12.541 mg/g。另用超声波辅助提取法,得到香蕉皮中类胡萝卜素提取量平均值为13.740mg/g,在提取时间仅为20min的情况下,比普通浸提法的提取量增加了9.56%,提取效率大大提高。To explore the possibility of extraction and comprehensive utilization of carotenoids from banana peel,the extraction conditions of banana peel carotenoids were optimized by single factor test and orthogonal test. The results showed that the optimum extraction conditions were the solvent acetone,the ratio of material to liquid 1∶25,the extraction temperature 45℃,and the extraction time 75 min. The average extraction rate of carotenoids was 12. 541 mg / g under this condition,which was the best extraction method. In addition,the extraction rate was greatly improved by ultrasonic assisted extraction method,the average content of carotenoids from banana peel was 13. 740 mg / g.

关 键 词：香蕉皮 类胡萝卜素 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]