柿果多酚提取工艺优化

doi:10.7506/spkx1002-6630-201116025

食品科学 ›› 2011, Vol. 32 ›› Issue (16): 117-120.doi: 10.7506/spkx1002-6630-201116025

柿果多酚提取工艺优化

周舟1，曾建国1，彭淼2，钟晓红1,*，李良导2，刘婷1

1.湖南农业大学园艺园林学院 2.湖南农业大学东方科技学院

收稿日期:2018-05-21 修回日期:2018-05-21 出版日期:2011-08-25 发布日期:2011-07-26

Optimization of Extraction Process for Polyphenols from Persimmon Fruits

ZHOU Zhou1，ZENG Jian-guo1，PENG Miao2，ZHONG Xiao-hong1,*，LI Liang-dao2，LIU Ting1

(1. College of Horticulture and Gardening, Hunan Agricultural University, Changsha 410128, China； 2. Orient Science and Technology College, Hunan Agricultural University, Changsha 410128, China)

Received:2018-05-21 Revised:2018-05-21 Online:2011-08-25 Published:2011-07-26

摘要/Abstract

摘要： 采用单因素试验设计，研究乙醇体积分数、料液比、提取时间和提取温度4个因素对柿果总酚及缩合多酚超声提取效果的影响，并采用正交试验设计对提取工艺进行优化。结果表明影响因素对提取效率影响顺序为：乙醇体积分数＞料液比＞提取时间＞提取温度。最佳提取条件为：乙醇体积分数90%、料液比1:40(g/mL)、时间30min、提取温度40℃，在此条件下进行验证实验，总酚提取率为2.061%。

关键词: 柿, 果实多酚, 缩合多酚, 提取

Abstract: Solvent extraction was used to extract polyphenols from persimmon fruits in this study. Among three organic solvent investigated, ethanol was found to be the most suitable solvent for extracting total polyphenols and condensed polyphenols from persimmon fruits. The following investigations were carried out to explore the effects of ethanol concentration, material-to-liquid ratio, extraction time and extraction temperature on total polyphenol yield and to optimize the four process conditions by one-factor-at-a-time and orthogonal array design methods. Ethanol concentration was identified as the most important factor that affects total polyphenol yield followed by material-to-liquid ratio, extraction time and extraction temperature. The optimal extraction conditions for achieving both higher yields of total polyphenols and condensed polyphenols from persimmon fruits were ethanol concentration of 90%, material-to-liquid ratio of 1:40, extraction time of 30 min and extraction temperature of 40 ℃. Under the optimal extraction conditions, the extraction rate of total polyphenols was up to 2.061%.

Key words: persimmon, total polyphenols, condensed polyphenols, extraction

中图分类号:

TS201.1

周舟，曾建国，彭淼，钟晓红，李良导，刘婷. 柿果多酚提取工艺优化[J]. 食品科学, 2011, 32(16): 117-120.

ZHOU Zhou，ZENG Jian-guo，PENG Miao，ZHONG Xiao-hong，LI Liang-dao，LIU Ting. Optimization of Extraction Process for Polyphenols from Persimmon Fruits[J]. FOOD SCIENCE, 2011, 32(16): 117-120.

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柿果多酚提取工艺优化

Optimization of Extraction Process for Polyphenols from Persimmon Fruits

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