梨成熟果多酚提取工艺条件的优化  

Optimization of Extraction Conditions of Polyphenols from Pear Fruit

作　　者：苏艳丽[1] 田永真 杨健[1] 王龙[1] 王苏珂[1] 薛华柏[1] 张玲[1] 李秀根[1] 

机构地区：[1]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《安徽农业科学》2017年第30期102-104,107,共4页Journal of Anhui Agricultural Sciences

基　　金：中央级科研院所基本科研业务费专项(1610192017505);中国农业科学院科技创新工程(CAAS-ASTIP);国家梨产业技术体系建设专项(CARS-29-01A);国家科技支撑计划项目(2013BAD02B00);中央级科研院所基本科研业务费专项(1610192016612)

摘　　要：[目的]提高梨果实多酚的提取率,研究梨成熟果多酚的提取工艺条件。[方法]利用超声波辅助提取法,在单因素试验的基础上结合正交试验对梨果实多酚的提取工艺条件进行优化。[结果]梨成熟果多酚提取的最佳工艺条件是甲醇浓度100%、料液比1∶15(g∶m L)、超声温度50℃和超声时间5 min,在此条件下提取率是0.056 4 mg/g。[结论]研究可为梨加工品种的筛选及梨资源的高效利用提供参考。[ Objective] In order to improve extraction rate of polyphenol of pear fruit,to study the extraction process of polyphenols of pear fruit. [Method]The extraction technology of ultrasonic assistant was used in this paper. Orthogonal experiment was conducted based on the single fac-tor. [Result] The optimized conditions of polyphenol of pear fruit were as follows methanol concentration 100% , solid-liquid 1： 15 （ g： mL） ,the extraction temperature 50 ℃ and the extraction time 5 min. The yield of polyphenols was 0. 056 4 mg/g. [ Conclusion ] The study can provide refer-ence for the selection of pear processing varieties and the efficient utilization of pear resources.

关 键 词：梨果实 多酚 提取工艺 优化 

分 类 号：S661.2[农业科学—果树学]