沙棘果总多酚提取工艺的优化及其稳定性研究

Optimization in Extraction Process of Total Polyphenols from Hippophae rhamnoides L.Fruits and Its Stability

采用正交实验优化了沙棘果总多酚的超声提取工艺,并考察了pH值、糖类、光照、温度、氧化剂、还原剂、防腐剂等因素对沙棘果总多酚稳定性的影响。结果表明,沙棘果总多酚的最佳提取工艺为:料液比1∶12(g∶mL)、乙醇体积分数60%、超声时间45 min、超声温度60℃。沙棘果总多酚在偏酸性和低温条件下稳定,糖类和光照对其稳定性无影响,氧化剂、还原剂和防腐剂对其稳定性影响较大,表明沙棘果总多酚需在偏酸性和低温条件下保存,不需要使用相关添加剂。该提取方法简单快捷,适用于沙棘果总多酚的提取。

We optimized the ultrasonic extraction process of total polyphenols from Hippophae rhamnoides L.fruits by orthogonal experiments,and investigated the effects of pH value,carbohydrate,light,temperature,oxidant,reducing agent,and preservative on the stability of total polyphenols from Hippophae rhamnoides L.fruits.The results show that the optimum extraction process can be determined as follows:the solid-liquid ratio of 1∶12(g∶mL),the ethanol volume fraction of 60%,the ultrasonic time of 45 min,and the ultrasonic temperature of 60℃.The total polyphenols from Hippophae rhamnoides L.fruits is stable under meta-acidic and low temperature conditions,carbohydrate and light have no effect on its stability,while oxidant,reducing agent,and preservative have great effect on its stability,indicating that the total polyphenols from Hippophae rhamnoides L.fruits needs to be preserved in meta-acidic and low temperature conditions without the use of related additives.The extraction method is simple and fast,which is suitable for the extraction of total polyphenols from Hippophae rhamnoides L.fruits.