食品科学 ›› 2012, Vol. 33 ›› Issue (20): 104-108.

• 工艺技术 • 上一篇    下一篇

短穗鱼尾葵果实原花青素的提取工艺

黄思梅,张 镜*,范玉琴,牟利辉   

  1. 嘉应学院生命科学学院
  • 收稿日期:2012-06-17 修回日期:2012-09-11 出版日期:2012-10-25 发布日期:2012-11-09
  • 通讯作者: 黄思梅 E-mail:zhangjcqf@126.com
  • 基金资助:

    粤东北林木果实高产活性产物资源的发掘及开发利用研究

Optimization of Extraction Process for Proanthocyanidins from Fruits of Caryota mitis Lour.  

,ZHANG Jing   

  • Received:2012-06-17 Revised:2012-09-11 Online:2012-10-25 Published:2012-11-09

摘要: 短穗鱼尾葵果实冷冻干燥、粉碎,80筛目过筛粉末以溶剂浸提原花青素,提取液正丁醇-盐酸法显色,以反应液546nm波长的吸光度为提取效果的依据。经单因素试验及正交优化结果表明:短穗鱼尾葵果实原花青素宜以乙醇体积分数60%、料液比1:15(g/mL)、提取时间2.5h、提取温度50℃及溶液pH9的条件提取,提取2次,原花青素的提取率为95.18%;在上述条件经反复提取5次,原花青素得率为6.59%。研究表明短穗鱼尾葵果实含丰富的原花青素,开发潜力大。

关键词: 短穗鱼尾葵, 果实, 原花青素, 提取工艺

Abstract: The extraction of proanthocyanidins from Caryota mitis fruits was optimized by orthogonal array design. The raw material was freeze-dried, comminuted, sieved through an 80-mesh sieve and extracted by solvent extraction technique. The resultant extract was determined by butanol-HCl method for absorbance at 546 nm. The optimum conditions for the extraction of proanthocyanidins were determined as two extraction cycles with 60% ethanol aqueous solution alkalified to pH 9 at a solid/solvent ratio of 1:15 (g/mL) for 2.5 h at 50 ℃. Under these conditions, the extraction rate of proanthocyanidins was 95.18%. In the fifth repeated extraction, the extraction rate of proanthocyanidins was 6.59%. This study demonstrates that Caryota mitis fruits are rich in proanthocyanidins and therefore has great development potential.

Key words: Caryota mitis Lour. fruit, proanthocyanidins, extraction process

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