苹果果皮中类黄酮的超声波辅助提取及其稳定性研究

doi:10.7506/spkx1002-6630-201116037

食品科学 ›› 2011, Vol. 32 ›› Issue (16): 178-181.doi: 10.7506/spkx1002-6630-201116037

苹果果皮中类黄酮的超声波辅助提取及其稳定性研究

王英，张玉刚，戴洪义*

青岛农业大学园林园艺学院

出版日期:2011-08-25 发布日期:2011-07-26
基金资助:
国家现代农业(苹果)产业技术体系项目(CARS-28-01-07)；山东良种产业化工程项目

Ultrasonic-assisted Extraction and Stability of Flavonoids from Apple Peel

WANG Ying，ZHANG Yu-gang，DAI Hong-yi*

(College of Landscaping and Horticulture, Qingdao Agricultural University, Qingdao 266109, China)

Online:2011-08-25 Published:2011-07-26

摘要/Abstract

摘要： 应用超声波法提取苹果果皮中的类黄酮，得到类黄酮提取的最佳工艺条件，并对产品稳定性进行研究。结果表明：苹果果皮中类黄酮的最佳提取条件为温度60℃、乙醇体积分数60%、提取时间20min、料液比1:25(g/mL)，此条件下提取率为27.56mg/g，超声波法提取苹果果皮中类黄酮重现性好，相对标准偏差0.55%；提取的类黄酮在pH6.0左右较稳定，温度超过40℃时稳定性较差，光照会使类黄酮稳定性降低；H2O2、Na2SO3和NaNO2使类黄酮吸光度明显下降，VC对类黄酮吸光度下降不明显。Mg2＋、Ca2＋使类黄酮提取液吸光度增大，Pb2＋、Cu2＋、Fe3＋使其吸光度降低，Zn2＋、Al3＋、K＋对其吸光度影响不大。苹果果皮类黄酮不耐高温、不耐酸碱，VC、Zn2＋、Al3＋、K＋对其稳定性的影响不明显，H2O2、Na2SO3、NaNO2、Mg2＋、Ca2＋、Pb2＋、Cu2＋、Fe3＋对其稳定性影响明显。

关键词: 苹果, 类黄酮, 超声波提取, 稳定性

Abstract: In this study, orthogonal array design was employed to optimize the conditions for ultrasonic-assisted extraction of flavonoids from apple peel. Along with this, the stability of flavonoids extracted from apple peel was evaluated. The optimal extraction conditions were extraction temperature of 60 ℃, ethanol concentration of 60%, extraction duration of 20 min, and material-to-liquid ratio of 1:25. Under the optimal extraction conditions, the extraction rate of flavonoids was 27.56 mg/g. Meanwhile, the extracted flavonoids were stable at pH 6.0 and unstable at a temperature over 40 ℃. Light illumination could result in a decrease of stability. In addition, H2O2, Na2SO3, NaNO2, Pb2+, Cu2+, and Fe3+ could obviously reduce the absorbance of flavonoids; on the other hand, Mg2+ and Ca2+ could result in an increase in the absorbance of apple peel flavonoids. Vitamin C, Zn2+, Al3+, and K+ did not reveal obvious effect on the absorbance of apple peel flavonoids. Therefore, ultrasonic-assisted extraction reveals high efficiency and reproducibility with RSD of 0.55% in extracting apple peel flavonoids. Flavonoids from apple peel have weak tolerance to high temperature as well as strong acid and alkali. Although VC, Zn2+, Al3+, and K+ exhibit less effect on the stability of apple peel flavonoids, H2O2, Na2SO3, NaNO2, Mg2+, Ca2+, Pb2+, Cu2+ and Fe3+ have obvious impact on the stability of apple peel flavonoids.

Key words: apple peel, flavonoids, ultrasonic-assisted extraction, stability

中图分类号:

TS202.1

王英，张玉刚，戴洪义. 苹果果皮中类黄酮的超声波辅助提取及其稳定性研究[J]. 食品科学, 2011, 32(16): 178-181.

WANG Ying，ZHANG Yu-gang，DAI Hong-yi. Ultrasonic-assisted Extraction and Stability of Flavonoids from Apple Peel[J]. FOOD SCIENCE, 2011, 32(16): 178-181.

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苹果果皮中类黄酮的超声波辅助提取及其稳定性研究

Ultrasonic-assisted Extraction and Stability of Flavonoids from Apple Peel

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