荔枝果皮抗氧化物的提取效果及工艺条件研究  

Extraction Process of Antioxidant from Litchi Pe ricarp

作　　者：郑公铭[1] 钟冬晖[1] 梁红冬[1] 黄展[1] 

机构地区：[1]茂名学院应用化学系,广东省茂名市525000

出　　处：《中国油脂》2003年第5期36-38,共3页China Oils and Fats

摘　　要：为进一步开发利用荔枝果皮,研究比较了不同溶剂提取荔枝果皮抗氧化物的提取效果及工艺条件。结果表明,提取效果顺序为:甲醇>95%乙醇>丙酮>乙酸乙酯>氯仿>正己烷。通过单因素实验和正交实验,获得最佳提取工艺条件:按料液比1∶30(g/mL)加入荔枝果皮和95%乙醇(pH=3),在60℃回流2h,提取2次。对提取效果影响较大的因素是料液比和提取时间。Compared the extraction effects of antioxidant f rom litchi pericarp by different solvent,the result showed that the ex traction effect was better in order of n haxane,chloroform,ethyl acetate,aceton e,95% ethanol,methanol.The result of mono factor experiment and orthogonal experiment indicated that the o ptimum technology was that the litchi pericarp and 95% ethanol(p H=3) were put in extractor with ratio of 1∶30 (g/mL) to extract for 2 h at 60℃,and the ratio of the pericarp to the solvent and extraction time could have a greater impact on the extraction of antioxidant.

关 键 词：荔枝果皮 抗氧化物 提取 工艺条件 溶剂 

分 类 号：O657.3[理学—分析化学]