红树莓多酚的醇法提取工艺优化  

Optimization of Ethanol Extraction Process for Polyphenols from Red Raspberry

作　　者：旷慧[1] 迟超[1] 吕长山[2] 王萍[1] 赵鑫[1] 王金玲[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]东北农业大学应用技术学院,黑龙江哈尔滨150030

出　　处：《食品科学》2016年第10期88-93,共6页Food Science

基　　金：卓越农林人才教育培养计划改革试点项目(41110211);中央高校基本科研业务费专项(2572014CA14)

摘　　要：以‘菲尔杜德’、‘宝石红’红树莓果实为原料,采用醇法提取红树莓多酚。以乙醇为提取溶剂,以乙醇体积分数、提取温度、料液比、提取时间、提取次数为因素,以多酚提取量为指标,通过单因素试验及L_9（3-4）正交试验优化醇法提取红树莓多酚的工艺参数,同时采用邓肯多重范围检验法检验不同处理间的差异显著性。结果表明,‘菲尔杜德’红树莓多酚的最佳提取工艺参数为乙醇体积分数70%（pH 6）、提取温度45℃、料液比1：6（g/mL）、提取时间3.5 h、提取2次;‘宝石红’红树莓多酚的最佳提取工艺参数为乙醇体积分数65%（pH 6）、提取温度45℃、料液比1：5（g/mL）、提取时间3.5 h、提取2次。在此条件下,两种红树莓多酚提取量分别为（373.78±4.08）、（287.08±4.91）mg/100 g。该工艺可靠、稳定,具有一定的参考价值。Fruits from two different cultivars of red raspberry, ‘Fertod Zamatos＇ and ‘U.S. Raspberry＇, were selected for extracting polyphenols using ethanol as the solvent. Optimization of extraction parameters was carried out using onefactor-at-a-time method and an orthogonal array design L_9（3-4）. Ethanol concentration, extraction temperature, solid-tosolvent ratio, extraction time and number of extraction cycles were chosen as the independent variables. The response was the extraction yield of polyphenols. Duncan＇s Mutiple-Range test was adopted to examine the significance of differences among various treatments. The optimal extraction conditions for polyphenols were established as follows： 70%（V/V） ethanol（pH 6）, 45 ℃, solid-to-solvent ratio of 1：6（g/mL）, 2 extraction cycles, and 3.5 h each cycle for ‘Fertod Zamatos＇; and 65%（V/V） ethanol（pH 6）, 45 ℃, solid-to-solvent ratio of 1：5（g/mL）, 2 extraction cycles, and 3.5 h each cycle for ‘U.S. Raspberry＇. The corresponding yields of polyphenols from these two cultivars were（373.78 ± 4.08） mg/100 g and（287.08 ± 4.91） mg/100 g, respectively. These results indicated that the extraction procedure was reliable, stable and practical.

关 键 词：红树莓 多酚 提取 正交试验 邓肯多重范围检验法 

分 类 号：S663.2[农业科学—果树学] TS255.1[农业科学—园艺学]