树莓果渣总花色苷和总多酚微波萃取工艺及组分分析

Optimization of Microwave-assisted Extraction of Total Anthocyanins and Polyphenols from Raspberry Pomace and Its Composition Analysis

采用响应面法中Box-Behnken设计对树莓果渣中总花色苷和总多酚微波辅助萃取工艺进行优化,并结合液相色谱-质谱联用技术对树莓果渣中花色苷组分进行鉴定,通过SEM观察经微波萃取和常规溶剂萃取后样品的微观结构。结果表明:微波辅助萃取树莓果渣中总花色苷和总多酚的最佳工艺参数为:萃取温度61℃、液料比30∶1(mL/g)和萃取时间5 min,在该条件下,树莓果渣总花色苷和总多酚含量分别为4.14 mg C3G/g和15.88 mgGAE/g。经微波萃取后样品细胞结构遭到严重破坏,而经传统的溶剂萃取后样品细胞结构保存完好,且微波法所得的树莓果渣总花色苷和总多酚含量明显较高。经鉴定树莓果渣中含有6种花色苷组分,分别为飞燕草素-3-葡萄糖苷、矢车菊素-3-芸香糖苷、牵牛花素-3-葡萄糖苷、芍药素-3,5-二己糖苷、芍药素-3-(6-丙二酰)-葡萄糖苷和天竺葵素-3-(6-丙二酰)-葡萄糖苷。

The process of microwave-assisted extraction(MAE)of total anthocyanins(TA)and polyphenols(TP)from raspberry pomace was optimized using Box-Behnken experimental design and response surface methodology.Liquid chromatography-mass spectrometry was used to identify the anthocyanins components from raspberry pomace.SEM was employed to observe the microstructure of samples by microwave assisted extraction and conventional solvent extraction(CSE).The results showed that the optimum extracting parameters were as follows:extraction temperature of 61℃,liquid-solid ratio of 30∶1(mL/g),and extraction time of 5 min.Under these conditions,the TA extraction yield was 4.14 mg C3 G/g and that of TP was 15.88 mg GAE/g.The cell structure of the sample was seriously damaged after microwave extraction,but that of the sample was well preserved after traditional solvent extraction.However,the yields of TA and TP obtained through MAE method were higher than those using a CSE method.Six major kinds of anthocyanins were identified from raspberry pomace,which were delphinidin-3-glucoside,cyanidin-3-rutinoside,petunidin-3-glucoside,peonidin-3,5-dihexoside,peonidin-3-(6-malon)-glucoside and pelargonidin-3-(6-malon)-glucoside.