南果梨红果皮中花青素提取工艺研究.pdfVIP

※工艺技术 食品科学 2009, Vol. 30, No. 08 9 7 南果梨红果皮中花青素提取工艺研究 1 1,2 , 1 1 陈 华 ，辛 广 * ，张 博 ，杨佳颖 ( 1.鞍山师范学院化学系，辽宁鞍山 114007 ；2 . 中国科学院沈阳应用生态研究所，辽宁沈阳 1100 16) 摘 要：本实验研究了南果梨红果皮中花青素提取条件对其提取量的影响。以南果梨红果皮中花青素提取量为技术 指标，采用正交试验法，考察各工艺条件对提取效果的影响，确定了南果梨红果皮中花青素提取的优选条件。结 论表明，0.1% HCl- 甲醇溶液(pH4 .0) 以1:4 的料液比混合后，在50 ℃下浸提两次，共计240min ，提取量可达40mg/g ， 其检测数据可靠，提取方法简单合理。 关键词：南果梨红果皮；花青素；正交试验；提取 Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear 1 1.2, 1 1 CHEN Hu a ，XIN Gu an g * ，ZHANG Bo ，YANG Jia-y in g (1. Department of Chemistry, Anshan Normal University, An shan 114007, China； 2. Institute of Applied Ecology. Chinese Academy of Sciences, Shenyang 1100 16, China) Abstract：Obj ective: To explore the extraction technology of anthocyanidin from red peel of Nanguo pear in Anshang city of Liaoling province. Methods: Effects of several factors, such as extraction solvent composition, extraction times, temperature, extraction time, ratio of material to extraction solvent and pH value of extraction solvent on anthocyanidin yield, and then other four key factors except extraction solvent composition and extraction times were optimized through orthogonal test. Results: The optimum extraction process of anthocyanidin is as following: extracting red peel of Nanguo pear with 0.1% HCl-methanol solution at pH 4.0 at a ratio of material to extraction solvent of 1:4 twice at 50 ℃for 240 min, and under the above process the anthocyanidin yield reaches 40 mg/g. Conclusion: This extraction technique is simple and r