油橄榄鲜果中总黄酮提取工艺优化及其含量随不同成熟度的变化

Optimization of extraction for total flavonoids from olive fruit and its changes at different ripening stages

以油橄榄鲜果为材料,采用响应面法对超声波辅助提取油橄榄总黄酮工艺进行优化,并测定皮瓜尔、弗奥、克罗莱卡、卡林、鄂植、云台、配多灵、科拉蒂八个品种的六个成熟度的总黄酮含量。基于单因素实验,以料液比、甲醇浓度、超声温度和超声时间为自变量,油橄榄总黄酮提取量为响应值,确定最佳提取工艺条件:料液比1∶23(g/m L)、甲醇浓度80%、超声温度48℃、超声时间30min,油橄榄鲜果总黄酮提取量为0.8567mg/g。八个油橄榄品种的总黄酮含量随成熟度增加,呈现先下降后略有上升的变化趋势,含量最高为克罗莱卡的第一成熟度3.9042mg/g,最低为云台的第四成熟度0.7189mg/g,鄂植和配多灵从第三成熟度开始总黄酮含量显著高于其他品种。

Response surface methodology was employed to optimize the extraction process of total flavonoids in fresh olive fruit assisted by ultrasonic. And the contents of total flavonoids in picual,frantoio,koroneiki,kaliniot,ezhi,yuntai,pendolino and coratina with six maturities were measured. The aim of the extraction process was to examine the extraction parameters such as solid-liquid ratio,methanol concentration,ultrasonic temperature and ultrasound time,and to obtain the best possible combinations of these parameters for maximizing extraction yield of total flavonoids through response surface methodology（RSM） on the basis of single factor experiments. The results showed that the optimal extraction conditions were as follows ： solid- liquid ratio1∶23（g/m L）,methanol concentration 80%,ultrasonic temperature 48℃,ultrasonic time 30 min. Under this optimum condition,the yield of total flavonoids in olive fruit was 0.8567mg/g. The contents of total flavonoids in eight olive varieties with maturity increasing had slight increase after an initial decline. The highest yield of total flavonoids was ‘koroneiki＇（3.9042mg/g） at the first maturity,and the lowest one was ‘yuntai＇（0.7189mg/g） at the fourth maturity. The yield of total flavonoids in ezhi and coratina were significantly higher than other varieties after the third maturity.