食品科学 ›› 2012, Vol. 33 ›› Issue (10): 20-23.doi: 10.7506/spkx1002-6630-201210005

• 工艺技术 • 上一篇    下一篇

新疆野苹果果实中总黄酮的提取工艺

克热木江;吐尔逊江,努尔阿米娜;阿布都肉苏,吐尔逊娜依;迪力夏提,阿不都拉;阿巴斯*   

  1. 新疆大学生命科学与技术学院
  • 出版日期:2012-05-25 发布日期:2012-05-07

Extraction of Total Flavonoids from Malus sieversii Fruits

Kerimjan TURSUNJAN,Nuramina ABDURUSUL,Tursunay DILXAT,Abdulla ABBAS*   

  1. (College of Life Science and Technology, Xinjiang University, U . . ru..mqi 830046, China)
  • Online:2012-05-25 Published:2012-05-07

摘要: 以新疆野苹果果实为原料,对新疆野苹果果实中的总黄酮提取工艺进行研究,采用单因素试验法对总黄酮提取率的主要因素进行分析,利用正交试验优化最佳工艺条件,并在最佳提取条件下对3种栽培苹果(二曲子、红元帅、槟子)进行总黄酮的提取,并与野苹果的总黄酮含量进行对照。结果表明:新疆野苹果果实中提取总黄酮的最佳条件为乙醇体积分数55%、提取温度50℃、料液比1:45(g/mL)、提取时间2h,在最佳条件下热风干燥的野苹果果实中总黄酮的提取率为6.78%,冷冻干燥的野苹果、红元帅、二曲子和槟子的总黄酮提取率分别为13.61%、2.01%、1.45%和6.69%。

关键词: 新疆野苹果, 总黄酮, 冷冻干燥

Abstract: Major factors influencing the extraction of total flavonoids from Malus sieversii (Ldb.) Roem fruits were studied by single factor tests, and the optimal extraction process conditions of total flavonoids were explored by orthogonal tests. Results indicated that the optimal extraction conditions of total flavonoids were ethanol concentration of 55%, extraction temperature of 50 ℃, material-liquid ratio of 1:45 and extraction time of 2 h. Under the optimal extraction process conditions, the extraction rate of total flavonoids was 6.78%. In addition, the extraction rates of total flavonoids from freeze-drying Malus sieversii, freeze-drying red-marshal, erquzi and small apple were 13.61%, 2.01%, 1.45% and 6.69%, respectively.

Key words: Malus sieversii (Ldb.) Roem, flavonoid, freeze-drying

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