枸杞鲜果类胡萝卜素超声提取工艺优化及光稳定性

Ultrasonic Extraction Technology and Stability to Light of Carotenoids in Wolfberry Fruit

采用超声波技术对宁杞7号枸杞鲜果中类胡萝卜素提取工艺进行了研究,考察了提取溶剂、料液比、提取时间、超声功率、超声频率对提取效果的影响。确定提取溶剂为四氢呋喃,各因子对提取效果影响顺序为:超声功率>提取时间>料液比>超声频率,最佳提取条件为:超声功率300 W,料液比1∶15(g/mL),提取时间50 min,超声频率60 Hz。光稳定性研究表明色素对日光不稳定,对室内散射光较稳定。

Ultrasound extraction of carotenoids in Ningqi No.7 wolfberry fruit was studied in this paper, and solvents,the ratio of material and solvent, extraction time, ultrasonic power and frequency were also explored. The influence sequence of factors was ultrasonic power﹥extraction time﹥the ratio of material and solvent﹥ultrasonic frequency. The optimum conditions were THF as the solvent, ultrasonic frequency 60 Hz, extraction time 50 min, ultrasonic power 300 W, the ratio of material and solvent 1∶15 （g/mL）.Carotenoids is stable under indoor scattered light while unstable under sunlight.