稠李果实中原花青素的提取工艺研究

Study on the Extraction of Proanthocyanidins from Fruit of Prunus padus L.

[目的]采用溶剂浸提法对稠李果实中原花青素提取工艺进行优化。[方法]探讨溶剂浓度、料液比、提取温度、提取时间和pH等因素对稠李果实原花青素提取率的影响,并以吸光度作为提取率的评价指标,分析最佳提取工艺条件。[结果]溶剂浸提法提取稠李果实中原花青素的最佳工艺条件为乙醇浓度50%,提取温度55℃,料液比1∶20 g/ml,提取时间90 min,pH为6,此条件下原花青素的提取率为16.8 mg/g。[结论]该研究对稠李在药物、食品和保健品的开发和综合利用具有一定的指导意义。

[ Objective ] To study the extraction process of proanthocyanidins from fruit of Prunus padu~ L. , using solvent extraction. [ Method ] The influence of several factors, including solvent concentration, solid-liquid ratio, extraction temperature, extraction time and pH value, on the extraction rate of proanthocyanidins was discussed. With the absorbance as evaluation criteria, the optimum extraction conditions were analyzed. [ Result] The best extraction conditions were 50% of ethanol concentration,55 ℃ of extraction temperature, 1：20 （g/ml） of solidliquid ratio, 90 min of extraction time and pH 6, under which the extraction rate of proanthocyanidins could be up to 16.8 mg/g. [ Conclusion] The study can guide the development and comprehensive utilization of Prunus padus L. as foods and healthcare products.