芒果果皮没食子酸提取工艺优化

Optimization of Gallic acid Extraction Process from Mangifera Indica L. Rind

优化乙醇超声提取芒果果皮中没食子酸的工艺条件。方法:首先采用单因素试验探索超声功率、乙醇浓度、提取时间、提取温度、料液比对没食子酸提取率的影响,进一步使用正交试验研究乙醇浓度、提取时间、提取温度、料液比对芒果果皮中没食子酸提取的影响。用紫外分光光度法测定270 nm波长处吸光度值,根据标准曲线计算没食子酸含量。芒果果皮中没食子酸乙醇超声提取的最佳工艺是超声频率20 kHz,超声功率350 W,乙醇浓度30%,提取时间70 min,提取温度50℃,料液比1∶40 g/mL,此条件下没食子酸提取率为2.42%。其中,提取温度影响最大,其次是提取时间和乙醇浓度,料液比对没食子酸提取率影响最小。获得芒果果皮中没食子酸的提取工艺,工艺操作简单,提取率高。

To optimize the ultrasonic extraction process of gallic acid from Mangifera indica L.rind using ethanol as the extraction solvent.The effects of ultrasonic power,ethanol concentration,extraction time,extraction temperature,the ratio of material to solvent on the extraction rate of gallic acid were investigated by single factor experiment.Orthogonal experiment was further designed with the content of gallic acid as index,and with ethanol concentration,extraction time,extraction temperature,the ratio of material to solvent as factors.The absorbance at 270 nm was determined by uv spectrophotometry,and the gallic acid content was calculated according to the standard curve.The optimal ultrasonic extraction process of gallic acid from Mangifera indica L.rind using ethanol as the extraction solvent was ultrasonic frequency 20 kHz,ultrasonic power 350 W,ethanol concentration 30%,extraction time 70 min,extraction temperature 50℃,solid to liquid ratio of 1∶40 g/mL.Under this optimal extraction process,the extraction rate of gallic acid was 2.42%.The first factor affecting the extraction rate of gallic acid was extraction temperature,the second and the third ones were extraction time and ethanol concentration respectively,solid to liquid ratio had the least effect.The extraction process of gallic acid from Mangifera indica L.rind was obtained,which was simple in operation and high in extraction rate.