棠梨果中单宁的提取工艺优化  

Optimization of Extraction Technology of Tannin from Tangli Fruit

作　　者：徐阳纯 王志强 李栩欣 许泽群 彭焱辉 XU Yangchun;WANG Zhiqiang;LI Xuxin;XU Zequn;PENG Yanhui(Institute of Analysis,Guangdong Academy of Sciences(China National Analytical Center,Guangzhou),Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals,Guangzhou 510070)

机构地区：[1]广东省科学院测试分析研究所(中国广州分析测试中心),广东省化学危害应急检测技术重点实验室,广州510070

出　　处：《食品工业》2021年第12期41-45,共5页The Food Industry

摘　　要：为优化棠梨果中单宁测定含量的提取条件,采用可见分光光度法,以单宁酸为标准对照品,用磷钼酸、钨酸钠为显示剂,与棠梨果的单宁反应产生深蓝色物质,在700 nm波长下进行测定。结果证明,棠梨果中单宁提取的最优条件为:固液比1︰60 g/mL,溶液采用50%乙醇,提取方式采用超声萃取法,提取时间120 min。单宁提取量的影响顺序为提取方式(C)>乙醇溶液体积分数(B)>固液比(A)>提取时间(D)。提取液在30℃以下稳定性较好,提取液保存环境应低于30℃。该试验方法方便,简单,重现性好,可行性强,适用于棠梨果中单宁成分的定量分析。In order to optimize the extraction condition for the determination of tannin content in Tangli fruit,the visible spectrophotometry was used,with tannic acid as the standard reference substance,phosphomolybdic acid and sodium tungstate as the display agent,the tannin of Tangli fruit was reacted to produce dark blue substance,and the determination was carried out at the wavelength of 700 nm.The results showed that the optimal extraction conditions were solid-liquid ratio of 1︰60 g/mL,50% ethanol as solution,ultrasonic extraction as extraction method,extraction time of 120 min.The results showed that the order of tannin extraction amount was as follows:extraction method(C)>ethanol solution concentration(B)>solid-liquid ratio(A)>extraction time(D).The stability of the extraction solution was better below 30℃,and the preservation environment of the extract should be lower than 30℃.The method was convenient,simple,reproducible and feasible.It was suitable for the quantitative analysis of tannin in Tangli.

关 键 词：棠梨果 单宁 分光光度法 提取条件优化 稳定性 正交试验 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]