真空气流细胞破壁技术对橄榄总黄酮提取的影响

Effect of vacuum air current technique for plant cell wall breakdown( VAPB) on the extraction of total flavonoids in chips of Chinese Olive(Canarium album)

以橄榄为原料，通过单因素及Box-Benhnken中心组合法研究橄榄切片厚度、质构保护液浓度及真空气流细胞破壁技术（VAPB）对橄榄总黄酮提取率及破果率的影响。结果表明，切片橄榄最适宜厚度为4-5mm；质构保护最佳处理工艺为：首先在浓度为0．20g／100mL的海藻酸钠溶液中浸泡20min，接着在浓度为0．15g／100mL的氯化钙溶液中浸泡60min；真空气流细胞破壁前处理最佳工艺为：泄压温度110℃、压力差122kPa、停滞时间16min、泄压重复次数3次；最后采用亚临界水提取，其总黄酮提取率为64．93％，破果率20．60％，相比切片后直接进行亚临界水提取对照组，总黄酮提取率提高了21．23％，而破果率仅增加了3．89％。提取过总黄酮的橄榄切片79．40％结构保持完整，可以作为广式凉果原料。

Chinese olive（ Canarium album）as material, based on single-factor-tests and Box-Behnken center composite experiment,the influences of three pretreatments including thickness of Chinese olive,concentration of texture preservation solution and technological conditions of vacuum air current for plant cell wall breakdown （VAPB） on extraction of flavonoids and broken fruit rate were discussed in this paper.Results showed that： the optimum pretreatments were thickness of Chinese olive 4-.5 mm,Chinese Olive was marinated in sodium alginate with concentration of 0.2 g/100 mL for 20 min,then in calcium chloride with concentration of 0.15 g/100 mL for 60 min,technological conditions of VAPB with decompression＇ s temperature t 10 ℃, pressure difference 122 kPa, retention time 16 min and 3 decompression＇ s times.Under these pretreatments conditions,the extraction yield of total flavonoids using subcritical water extraction method was 64.93% and broken fruit rate of Chinese olive was 20.60%. Compared with the control group without texture protection liquid and VAPB treatments,extraction yield of total flavonoids was increased by 21.23% and its effect was very significant, broken fruit rate was increased by 3.89% slightly. After extraction, 79.40% chips of Chinese olives had whole structure, which could be used as materials of Canton preserved fruits.