影响苹果多酚分离提纯的因素  

Factors Affecting the Isolation and Purification of Apple Polyphenols

作　　者：姜慧[1] 籍保平[1] 李博[1] 刘宗林 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品研究所,北京100076

出　　处：《食品科学》2004年第6期74-78,共5页Food Science

摘　　要：本文研究了苹果多酚分离提纯过程中柱长径比和流速对解吸率、表儿茶素和绿原酸的得率三个指标的影响。采用SephadexLH-20柱,以乙醇水溶液和60%的丙酮水溶液为洗脱液。冻干苹果粉用无水乙醇浸提得到粗苹果多酚,上柱后洗脱,采用四种不同的流速,三种不同的柱长径比进行试验。结果表明,当凝胶柱的吸附速率为1.5ml/min、解吸速率为1.0ml/min,柱长径比为20×2.5时,这三项指标均最好。The ratio between length and diameter of the column and the velocity of flow which influence the isolation of theapple polyphenols have been studied in this paper. According to three targets such as ratio of desorption, isolation ratio ofepicatechin and chlorogenic acid ,we compared the two parameters to determine the best condition of the isolation. We adopteda Sephadex LH-20 column to isolate the apple polyphenols and the mobile phase is ethanol in deionized water and 60% acetonein deionized water. The data indicate that the three targets are the best when the velocity of adsorption is 1.5ml/min, the velocityof desorption is 1.0ml/min and the ratio of the column is 20×2.5.

关 键 词：苹果多酚 分离 提纯 SEPHADEX LH-20柱 柱长径比 吸附速率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]