柿果多酚提取工艺优化.pdfVIP

※工艺技术 艮 品科 学 2011，Vo1．32,No．16 117 柿果多酚提取工艺优化 周 舟1，曾建国1，彭 淼2，钟晓红-一，李 良导2，刘 婷 1 (1．湖南农业大学园艺园林学院，湖南 长沙 410128；2．湖南农业大学东方科技学院，湖南长沙 410128) 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~C，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 OptimizationofExtractionProcessforPolyphenolsfrom PersimmonFruits ZHOU Zhou，ZENG Jian-guo ，PENGM iao ，ZHONG Xiao-hong一，LILiang-dao ，LIU Ting (1．CoUegeofHorticultureandGardening，HunanAgriculturalUniversity，Changsha 410128，China； 2．OrientScienceandTechnologyCollege，HtmanAgriculturalUniversi哆，Chnagsha 410128，China) Abstract：Solventextractionwasusedtoextractpolyphenolsfrompersimmonfruitsinthissutdy．AmongⅡlreeorganicsolvent investigated，ethnaolwasfoundtobehtemostsuitablesolventforextractingtotalpolyphenolsandcondensde polyphenols frompersimmonfruits．Thefollowingnivestigationswerecarriedouttoexploretheeffectsofethanolconcentration，material- to-liquidratio，extractiontimenadextractiontemperatureontotalpolyphenolyieldandotoptimizehteofurprocessconditions byone-factor-at-a-timenadorthogonalarraydesignmehtods．EhtanolconcentrationWasidentifiedasthemostimportantfactor thataffectstotalpolyphenolyieldfollowedbymaterial-ot-liquidratio．extractiontimena dextractiontemperature．Theoptimal extractionconditionsforachievnigboht higheryieldsoftotalpolyphenolsnadcondensde polyphenolsfrompersimmonfruits wcreethanolconcentrationof90％，material-to-liquidratioof1：40，extractiontimeof30rainandextractiontemperatureof4o℃． Underhtepo timalexrtactionconditions。hteexrtactionrateofottalpolyphenolsWas upto2．061％． Keywords：persimmon；totalpolyphenols；condensedpolyphenols~extraction 中图分类号：TS201．1