超声微波协同优化提取酸枣仁醇提物及酸枣仁饮料的研制

Ultrasonic-Microwave Synergistic Extraction of Jujube Kernel Alcohol Extract and Development of Jujube Kernel Beverage

利用超声微波协同提取的方法,优化酸枣仁中总皂苷和总黄酮的提取工艺,并最终得到一款酸枣仁提取物饮料。以预处理后的脱脂酸枣仁粉为研究对象,超声微波协同乙醇提取酸枣仁有效成分,通过单因素试验、筛选试验(Plackett-Burman,PB)和响应面试验优化酸枣仁醇提物最佳提取工艺;使用液相色谱-质谱联用技术(liquid chromatograph-mass spectrometer,LC-MS),对优化后的酸枣仁提取物进行成分鉴定分析;通过正交试验优化酸枣仁提取物饮料的配方。结果表明:最优提取工艺为微波功率340 W、微波时间200 s、超声时间12 min、料液比1∶30(g/mL)、乙醇浓度60%,此时总皂苷和总黄酮提取率分别为2.98%、2.42%。通过LC-MS分析,在正、负离子模式下从优化后的酸枣仁醇提物中共筛选出124种化学成分,主要为总皂苷类、总黄酮类和生物碱类。酸枣仁提取物饮料的最佳配方为酸枣仁提取物添加量3%、赤藓糖醇4%、柠檬酸0.02%,此配方制作饮料酸甜适中、口感纯正。

In this paper,the extraction process of saponins and flavonoids in jujube kernel was optimized by ultrasonic-microwave synergistic extraction,and finally a jujube kernel beverage was obtained.The pretreated fat-free jujube kernel powder was taken as the research object,and the effective components of jujube kernel were extracted by ultrasound and microwave combined with ethanol.The extraction process of alcohol extract of jujube kernel was optimized by single factor test,screening test(Plackett-Burman,PB),and response surface experiment.The optimized jujube kernel extract was analyzed by liquid chromatography-mass spectrometry(LC-MS).The formula of jujube kernel beverage was optimized by orthogonal test.The results showed that the optimal extraction conditions were microwave power of 340 W,microwave time of 200 s,ultrasonic time of 12 min,solid-liquid ratio of 1∶30(g/mL),and ethanol concentration of 60%.Under these conditions,the extraction rates of total saponins and total flavonoids were 2.98%and 2.42%,respectively.The LC-MS analysis showed that 124 chemical components were screened out from the optimized ethanol extract of jujube kernel under positive and negative ion modes,mainly saponins,flavonoids,and alkaloids.The optimal formula of jujube kernel beverage was 3%of jujube kernel extract,4%of erythritol,and 0.02%of citric acid.The beverage with this formula was moderate sweet and sour,with pure taste.