食品工业科技2017，Vol.38Issue(10)：242-246,5.DOI:10.13386/j.issn1002-0306.2017.10.038
菠萝蜜果皮黄酮提取工艺优化及比较
Optimization and comparison of extraction technology of flavonoids from jackfruit peel
摘要
Abstract
The aim was to select the suitable method for extracting flavonoids from jackfruit peel,used extraction yield as evaluation index,the flavonoids was extracted by enzymatic assistant ethanol and organic solvent methods.Based on single factor test,an orthogonal design was applied to optimize extraction process.Comparison of the two methods was evaluated for extraction results.The optimum results for the extraction of flavonoids were achieved by ethanol and pectinase assistant extraction.The subsidiary conditions were as follows:additional amount of pectinase 300 U/g,extraction solvent 80％ (v/v)ethanol,temperature 55 ℃,pH value 5.5,time 2.0 h and the substrate concentration 45 g/L.The optimum conditions of organic solvent were found to be extraction at 55 ℃ for 2.5 h using 80％ aqueous ethanol with a solid-to-liquid ratio of 1 ∶ 20(g/mL).The highest extraction yield and purity of pectinase enzymolysis method were 4.98％ and 12.60％,much higher than 3.05％ and 8.92％ of traditional extraction by organic solvent.Meanwhile,the extraction of enzymatic method revealed stronger antioxidant activity.The results of experiment indicated that the pectinase enzymolysis method was superior to traditional extraction by organic solvent.关键词
菠萝蜜果皮/黄酮/提取/抗氧化活性Key words
jackfruit peel/flavonoids/extraction/antioxidant activity分类
轻工纺织引用本文复制引用
段宙位,何艾,窦志浩,王世萍,刘佳,谢辉..菠萝蜜果皮黄酮提取工艺优化及比较[J].食品工业科技,2017,38(10):242-246,5.基金项目
海南省省属科研院所技术开发研究专项(KYYS-2015-10). （KYYS-2015-10）
