桃果肉总酚提取和测定方法的研究

Extraction and determination of total phenol in peach mesocarp

为建立简单、稳定的桃总酚提取和测定体系,本试验对桃果肉总酚的超声波辅助提取和福林-酚(Folin-Ciocaileu)比色测定的方法进行了优化。桃果肉与60.00%乙醇在比例为1∶10、40℃下超声波提取60 min,总酚的提取效果较好;在波长765 nm、0.5 mol/L福林-酚与0.50 ml没食子酸的体积比3∶1、0.5 mol/L福林-酚与0.5mol/L Na2CO3的体积比1∶4、反应温度25℃、反应时间60 min时,总酚含量与吸光度呈良好的线性关系:Y=0.119 4x+0.004 3(R2=0.999 4),加标回收率为98.57%,相对标准偏差为1.84%,表明该提取和测定方法简单、稳定性良好、精密度高,适合桃果肉总酚含量的测定。利用该方法提取和测定14个不同果肉颜色桃品种的总酚含量,结果显示红肉桃品种的总酚含量明显高于黄肉桃和白肉桃品种。

To establish a simple and stable extraction and determination system for total phenol in peach, methods of ultrasonic-assisted extraction and Folin-Ciocaleu eolorimetric determination were optimized. The total phenol in peach mesoearp in 1 ： 10 of peach mesocarp to 60. 00% ethanol at 40 ℃ for 60 min would be preferably extracted. The total phenolic content had a good linear relationship with absorbance at 765 nm （ Y= 0.119 4x＋0. 004 3 ; R2 = 0.999 4 ） with 3 ： 1 of O. 5 mol/L Folin-Ciocaheu reagent to 0. 50 ml gallic acid solution and 1 ： 4 of 0.5 mol/L Folin-Ciocalteu reagent to 0.5 mol/L Na2CO3 reacting for 60 rain at 25 ℃. The average spiked recovery was 98.57% , with a RSD of 1.84%. The extraction and determination methods were simple, fast, sensitive and stable, suitable for the determination of total phenol in peach samples. Total phenolic contents in blood flesh peaches were significantly higher than those in white and yellow flesh peaches using the methods.