巴戟天中原花青素的提取工艺及其稳定性

Extraction and Stability of Procyanidine from the Radix of Morinda Officinalis How

研究乙醇浓度、料液比、提取时间和提取温度对巴戟天中原花色素提取效果的影响,优选提取工艺,并考察原花青素稳定性。最佳提取工艺为45%乙醇,料液比1∶25,60℃,提取30 min,提取液的平均吸光度为0.666,RSD=2.7%,n=6,结果表明该提取工艺重复性良好。野生巴戟天和种植巴戟天中原花色素含量分别为0.192%和0.186%。巴戟天中原花青素具有较好的耐光性、耐糖性、耐盐性,在低温、Na+、Mg2+、Ca2+条件下稳定,而在强酸、强碱、高温、H2O2、Na2SO3、Ba2+、Zn2+和Cu2+及Fe3+中不稳定。

The radix of Morinda officinalis How. was used as raw material, the effects of ethanol concentration, volume ratio of liquid to material, extraction time and temperature on the extraction of procyanidine were studied in order to acquire a optimum extraction process, and then the stability of procyanidine was also been evaluated. The best combination of various factors was 45% ethanol used as solvent, 25 times to the material volume, extracting at 60℃ for 30 min, the average absorbance of the extract was 0. 666, RSD = 2. 7%, n = 6, this results showed that the extraction process is reproducible. In the natural growth and planting Morinda officinalis How. , the content of proanthocyanidins were 0. 192% and 0. 186% respectively. The proanthocyanidins had good resistance to light, salt and sugar, and also had good stability at low temperature and in the solution with Na^＋, Mg^2＋ , Ca^2＋ respectively, but the change of stability was observed abviously not only under high temperature conditions, but also in the strong acid liquor, the strong alkali liquor, and the liquor with H2O2, Na2SO3, Ba^2＋, Zn^2＋, Cu^2＋and Fe^3＋ differentiatly.