阴香果实主要生物活性成分的提取工艺

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 65-70.

阴香果实主要生物活性成分的提取工艺

张镜

广东（梅州）嘉应学院生命科学学院

收稿日期:2012-06-23 修回日期:2013-01-13 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 张镜 E-mail:zhangcqf@jyu.edu.cn
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

Extraction Technology of Main Bio-active Substances from Cinnamonmum burmannii Fruit

ZHANG Jing

Received:2012-06-23 Revised:2013-01-13 Online:2013-02-25 Published:2013-01-29
Contact: ZHANG Jing E-mail:zhangcqf@jyu.edu.cn

摘要/Abstract

摘要： 花色苷、原花青素及果胶是阴香果实中主要的生物活性物质，研究这些活性物质的提取技术为阴香果实的综合利用提供技术基础。以水为溶剂、5W/mL超声波处理，经单因子试验及正交试验表明同时提取阴香果实的花色苷、原花青素及果胶的最佳条件为pH=1、液料比mL/g、50℃浸泡60min、5W/mL超声90s，2次提取花色苷、原花青素及果胶提取率分别为92.55%、95.65%及96.51%。DM301树脂与提取液以1:40比例混合静态吸附，花色苷及原花青素的吸附率分别为94.58%和96.63%，解吸率分别为96.47%和94.66%。以80%乙醇、1倍柱床体积/h流速动态解吸，在柱床体积40%的洗脱液中花色苷和原花青素的洗脱率分别为92.23%与93.11%。研究表明以水为溶剂、超声波处理及树脂分离提取阴香果实中花色苷、原花青素及果实3种活性成分是经济有效的方法。

Abstract: Anthocyanins, proanthocyanidins and pectin are main bio-active substances in C. burmannii fruit. The research objective of the extraction technology of the cubstances from the fruit was to provide a technical basis for its comprehensive utilization. The results conducted by single factors and orthogonal experiments with water used as solvent and 5W/mL ultrasonic treatment indicated that the optimum conditions are as follows: the pH=1, the soaking 60min at 50℃, the ratio of liquid to solid 13:1 and the ultrasonic time 90s. The extraction rates of anthocyanins, proanthocyanidins and pectin after 2 times of extraction were 92.55%, 95.65% and 96.51% respectively. After mixing the extract liquid and DM301 resin, with the proportion of 40:1 and statically absorbed, the absorptive rate of anthocyanins and procyanidins were 94.58% and 96.63%. The desorption rate of anthocyanins and procyanidins were 96.47% and 94.66% respectively. Anthocyanins and proanthocyanidins on DM301 were dynamically eluted with 80% aqueous ethanol solution at 1BV/h flow rate, and their desorption rates in the eluant of 40% the resin bed volume were 92.23% and 93.11% respectively. The research results suggested that it is a cost effective method to extract the bio-active substances from C. burmannii fruit with water, ultrasonic treatment and resin separation.

中图分类号:

Q946.836

张镜. 阴香果实主要生物活性成分的提取工艺[J]. 食品科学, 2013, 34(4): 65-70.

ZHANG Jing. Extraction Technology of Main Bio-active Substances from Cinnamonmum burmannii Fruit[J]. FOOD SCIENCE, 2013, 34(4): 65-70.

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