菠萝蜜果皮黄酮提取工艺优化及比较  

Optimization and comparison of extraction technology of flavonoids from jackfruit peel

作　　者：段宙位[1] 何艾[1] 窦志浩[1] 王世萍[1] 刘佳[2] 谢辉[1] 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海南海口571100 [2]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2017年第10期242-246,共5页Science and Technology of Food Industry

基　　金：海南省省属科研院所技术开发研究专项(KYYS-2015-10)

摘　　要：为筛选适合菠萝蜜果皮黄酮的提取方法,以得率为评价指标,应用酶法和有机溶剂浸提法提取其果皮中的黄酮类化合物,在单因素基础上,通过正交实验,优化提取工艺,并对两种提取方法结果进行比较评价。结果表明,酶法提取菠萝蜜果皮黄酮最佳工艺条件为:果胶酶用量300 U/g、乙醇浓度80%(v/v)、温度55℃、p H5.5、底物质量浓度45 g/L,时间2.0 h;有机溶剂浸提最佳工艺条件为:乙醇浓度80%(v/v),温度55℃,料液比1∶20(g/m L),时间2.5 h;酶法提取黄酮类化合物得率和纯度分别为4.98%、12.60%,高于有机溶剂浸提法的3.05%、8.92%,提取物的抗氧化性强于有机溶剂浸提法,说明酶法提取菠萝蜜果皮黄酮优于传统有机溶剂浸提法。The aim was to select the suitable method for extracting flavonoids from jackfruit peel, used extraction yield as evaluation index, the flavonoids was extracted by enzymatic assistant ethanol and organic solvent methods.Based on single factor test, an orthogonal design was applied to optimize extraction process, Comparison of the two methods was evaluated for extraction results.The optimum results for the extraction of flavonoids were achieved by ethanol and pectinase assistant extraction. The subsidiary conditions were as follows： additional amount of pectinase 300 U/g, extraction solvent 80% （v/v） ethanol, temperature 55℃ ,pH value 5.5 ,time 2.0 h and the substrate concentration 45 g/L.The optimum conditions of organic solvent were found to be extraction at 55 ℃ for 2.5 h using 80% aqueous ethanol with a solid-to-liquid ratio of 1 ： 20 （ g/mL）.The highest extraction yield and purity of pectinase enzymolysis method were 4.98% and 12.60% , much higher than 3.05% and 8.92% of traditional extraction by organic solvent.Meanwhile,the extraction of enzymatic method revealed stronger antioxidant activity.The results of experiment indicated that the pectinase enzymolysis method was superior to traditional extraction by organic solvent.

关 键 词：菠萝蜜果皮 黄酮 提取 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]