微波辅助提取花牛苹果幼果多酚的工艺优化

Process optimization of microwave-assisted extraction of polyphenols from young fruits of Huaniu apple

为充分利用农业废弃物苹果疏果,以花牛苹果疏果为材料,利用果胶酶处理并结合微波法提取苹果多酚,采用单因素(果胶酶量、酶解温度、酶解时间、微波功率、微波时间、乙醇浓度、料液比、提取次数)和响应面法优化其提取工艺。结果表明,各因素对苹果多酚得率影响次序:果胶酶量>提取时间>酶解时间>微波功率>乙醇浓度。苹果多酚最优提取工艺:果胶酶量1.7 mg、酶解温度50℃、酶解时间2 h、乙醇浓度50%、料液比1∶10 g/m L、微波功率380 W、提取时间2 min、提取次数2次,苹果多酚得率为(12.26±0.213)mg/g。

With young fruits of Huaniu apple as material,apple polyphenols were extracted using pectinase treatment combined with microwave-assisted extraction,and the extraction technology was optimized by single factor（ pectinase amount,extraction temperature,enzymatic time,microwave power,microwave time,ethanol concentration,solid-liquid ratio,extraction times） and response surface method.The results showed that the effect of different factors on apple polyphenols was as follows： pectinase amount extraction time enzymatic time microwave power ethanol concentration. The optimal extraction process of apple polyphenols were pectinase amount 1.7 mg,enzymatic temperature 50 ℃,enzymatic time 2 h,ethanol concentration 50%,solid-liquid ratio 1∶ 10 g/m L,microwave power 380 W,extraction time 2 min and extraction times 2.The yield of apple polyphenols was（ 12.26 ± 0.213） mg/g.