梨幼果多酚提取工艺优化及其成分分析

Optimization of extraction of polyphenols from pear fruitlet pulp and analysis of its composition

摘要: 采用正交实验对梨幼果果肉多酚物质提取工艺进行优化,并利用高效液相色谱法(HPLC)测定其多酚物质组成。结果表明,提取温度和乙醇浓度对梨幼果多酚得率影响较为显著,梨幼果多酚最佳提取工艺组合为:乙醇浓度60%,提取温度70℃,提取时间2h,提取料液比1∶30(g/mL),依照此工艺提取梨幼果多酚得率可达到1.47mg/g;从梨幼果中鉴定出熊果苷、表儿茶素、绿原酸、香草醛等9种酚类物质,其中熊果苷含量最高,为总含量的74.1%。

Abstract: The objective of this study was to optimize the extraction process for total polyphenols from pear fruitlet pulp by orthogonal array and their components were determined using high performance liquid chromatography (HPLC) . The result indicated extraction ratio of polyphenols was observably affected by temperature and ethanol concentration. Optimal extraction conditions of polyphenols from pear fruitlet pulp were ethanol concentration of 60%, extraction temperature of 70℃, extraction time of 2h, extraction material-liquid ratio of 1∶30 (g/mL) . Under these optimal extraction conditions, the extraction rate of polyphenols was up to 1.47mg/g. Nine phenolic compositions were identified by HPLC in which arbutin was the main component with the content of 74.1% of the total phenols.