欧李果实多酚含量的差异比较

Difference Comparison of Content of Polyphenol from Fruit of Cerasus humilis

目的:优选欧李果实多酚的超声提取工艺,对京欧1号、京欧2号及B7-1不同品种欧李的果皮、果肉、果汁等部位的多酚含量进行比较分析。方法:采用单因素试验考察乙醇体积分数、料液比、提取时间和提取温度对欧李果实多酚超声提取效果的影响,通过正交试验优选其提取工艺。比较不同品种欧李果实中不同部位多酚含量的差异。结果:最佳超声提取条件为25倍量40%乙醇于70℃下提取75 min,多酚提取量16.3 mg·g-1。3个品种欧李中多酚含量大小均为果皮>可食部分(去核的果实)>果肉>果汁。结论:不同品种欧李的果皮、果肉中多酚含量存在差异,为欧李的综合利用及产业深加工提供理论依据。

Objective： To optimize ultrasonic assisted extraction technology of polyphenol from fruit of Cerasus humilis, and compare the content of polyphenol from peel, pulp, juice and other parts in Jingou 1, Jingou 2 and B7-1 of different varieties of C. humilis. Method： Single factor test was used to investigate influence of the concentration of ethanol, solid-liquid ratio, extraction time and temperature on ultrasonic extraction effect of polyphenol from fruit of C. humilis, and extraction technology was optimized by orthogonal test. Difference of the content of polyphenol was compared, which were in different parts of fruit from different varieties of C. humilis. Result： Optimal ultrasonic assisted extraction conditions were as follows： extracted 75 min with 25 times the amount of 40% ethanol at 70℃ , under these conditions, yield of pilyphenol was up to 16.3 mg- g^-1 The content of polyphenol was in order of peel 〉 edible parts （ removal kernal） 〉 pulp 〉 juice in three varieties. Conclusion： It suggested that difference in the content of polyphenol from peel and pulp among different varieties were found, and this study provided a theoretical basis for comprehensive utilization and depth processing industry in peel of C. humilis in the future.