海南蒲桃果实原花青素的提取

Technology of Extraction of Proanthocyanidins from the Fruit of Syzygium cumini(L.) Skeels

以八成熟的海南蒲桃果实粉末为试材,采用正丁醇-盐酸法显色、测定提取液的吸光度,研究了八成熟海南蒲桃果实原花青素的提取工艺。经单因子实验及正交实验结果表明,以体积分数60%丙酮溶液(pH=3)为浸提液、料液比1∶9(g:mL)、温度60℃及时间2 h为最适工艺参数,经2次浸提原花青素的提取率为91.52%。八成熟的海南蒲桃果实原花青素含量5.70%,为充分成熟果实的127.23%。

S.cumini fruit at eighty percent ripe stage was used as material for this research.The extraction of proanthocyanidins from the fruits was studied by butanol-hydrochloric acid technology.The yield was by measuring the absorbance of the product.According to single factors tests and orthogonal optimization,the results showed that the optimal conditions were： concentration of acetone were 60%（pH=3）,the ratio of extraction solution to sample was 9,the extraction temperature was 60℃ and the extraction time was 2h.The proanthocyanidins yield was 91.52% after being extracted 2 times.The proanthocyanidins content in the S.cumini fruit at eight percent ripe stage was 5.96%,which was 133.04% times of fully ripen fruits.