散叶生菜多酚的提取工艺优化

Optimization of extraction technology of polyphenols in leaf lettuce

【目的】研究散叶生菜多酚超声辅助提取的最佳工艺,并比较不同品种散叶生菜多酚含量的差异。【方法】通过单因素试验确定乙醇体积分数、料液比、超声时间和超声温度的条件,利用正交试验得到散叶生菜提取多酚的最佳工艺,并利用该提取条件测定不同品种散叶生菜多酚的含量。【结果】超声提取散叶生菜多酚的最佳工艺条件为乙醇体积分数75%、料液比1∶10、超声时间60 min、超声温度60℃。在此提取条件下测定5个品种散叶生菜多酚的含量,北紫生1号的多酚含量最高为(1 176±48.5) mg/kg。【结论】得到经济高效的多酚超声提取工艺,可应用于散叶生菜的多酚提取,同时筛选得到多酚含量高的散叶生菜品种。

【Objective】 To study the best technology of ultrasonic-assisted extraction of polyphenols from leaf lettuce, and to compare the polyphenol content of different varieties of leaf lettuce. 【Methods】 The conditions of ethanol volume fraction, material-to-liquid ratio, ultrasonic time and ultrasonic temperature were determined by single factor test, and the best technology for extracting polyphenols from leaf lettuce was obtained by orthogonal test, and the extraction conditions were used to determine different varieties Lettuce polyphenol content. 【Results】 The optimal process conditions for ultrasonic extraction of polyphenols from leaf lettuce were 75% ethanol volume fraction, 1∶10 material-to-liquid ratio, ultrasonic time 60 min, and ultrasonic temperature 60 ℃. Under this extraction condition, the polyphenol content of 5 varieties of leaf lettuce was determined. The highest polyphenol content of Beizisheng No.1 was(1176±48.5) mg/kg.【Conclusion】 A cost-effective and efficient ultrasonic extraction process for polyphenols can be applied to the extraction of polyphenols from leaf lettuce, and at the same time, a variety of leaf lettuce with high polyphenol content can be screened. The research on the polyphenol content of leaf lettuce provides basic data.