柿果皮类胡萝卜素超声提取工艺优化及功能测定  

Optimization of ultrasonic extraction process and functional determination of carotenoids from persimmon fruit peel

作　　者：施佳男 许佳玉 薛岩伟 黄佳瑜 周春华[1] SHI Jianan;XU Jiayu;XUE Yanwei;HUANG Jiayu;ZHOU Chunhua(College of Horticulture and Plant Protection,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学园艺与植物保护学院,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2021年第2期93-98,104,共7页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(31372042);扬州大学优秀青年骨干教师项目(2014-05)。

摘　　要：以"牛心柿"果皮为试材,采用超声波法提取柿果皮中类胡萝卜素,在提取溶剂、超声温度、超声时间及料液比4个单因素试验的基础上,利用响应面法研究柿果皮类胡萝卜素超声提取的最佳条件,并对其进行抗氧化活性测定。结果表明:柿果皮中类胡萝卜素的最佳提取条件为提取溶剂丙酮与无水乙醇体积比为1∶1,超声温度为50℃,超声时间为45 min,料液比为1∶25 (g∶mL);抗氧化活性分析结果表明,当提取的柿果皮类胡萝卜素浓度为50μg·mL^(-1)时,DPPH、·OH、ABTS+的清除率分别为96.9%、67.8%和96.6%,还原力为0.246,且均高于对照维生素C。这说明在最佳超声提取工艺条件下,类胡萝卜素的提取得率为2.938 mg·g^(-1),且抗氧化活性水平较高。Persimmon fruit peel of "Niuxinshi" was used as experimental materials, and ultrasonic wave method was used to extract its carotenoids. Based on the results of four single factor tests, including extraction solvent, ultrasonic temperature, ultrasonic time and solid to liquid ratio, response surface method was applied to optimize ultrasonic extraction of carotenoids, and the antioxidant activities of extracted carotenoids were determined. The aim of this research was to provide foundation for crotenoid extraction and utilization of persimmon fruit peel. The results showed that the optimal extraction conditions were as follows: the extraction solvent was acetone: anhydrous ethanol 1∶1(V/V), the ultrasonic temperature was 50 ℃, the ultrasonic time was 45 min, and the solid-liquid ratio was 1∶25(g∶mL). The antioxidant test results showed that DPPH, ·OH and ABTS+ scavenging rates were 96.9%, 67.8% and 96.6%, respectively, when the concentration of carotenoid solution was 50 μg·mL^(-1), and the reducing power was 0.246, all of which were higher than those of Vc control. In conclusion, the extraction yield of carotenoids with higher antioxidant activity was 2.938 mg·g^(-1) under above optimum ultrasonic extraction conditions.

关 键 词：柿果皮 类胡萝卜素 响应面法 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]