新疆石榴皮多酚提取工艺研究

以新疆石榴皮为原料,采用二次通用旋转回归组合设计对超声波辅助提取石榴皮多酚工艺进行研究.对提取溶剂种类、乙醇浓度、料液比、超声时间、超声波功率等影响多酚得率的因素进行试验.结果表明,其最佳提取工艺条件为乙醇浓度50%,料液比(m∶V )1∶25,超声时间30 min,超声波功率360 W.在此优化条件下,石榴皮多酚得率达到(21.22±0.06)%.     

石榴皮多酚超声波-微波协同提取技术

探讨石榴皮加工副产品综合利用的基础因子.采用超声波-微波协同提取技术提取石榴皮中多酚类物质,研究了乙醇体积分数、料液比、微波功率、超声波功率、提取时间、浸提次数对石榴皮多酚提取得率的影响,并在单因素试验基础上进行正交试验,确定其较佳提取工艺为:以料液比1:30(g/mL)加入60％乙醇溶液浸泡20 min后,在微波功率...     

超声处理对石榴皮多酚提取效果的影响

石榴皮是一种易获得的、廉价的,但含有丰富多酚的废料。采用超声辅助提取法从石榴皮中提取多酚,优化工艺参数并利用高效液相色谱法(HPLC)测定石榴皮中多酚的成分和含量,同时研究了石榴皮表面在超声处理下的变化。研究结果表明,在超声条件下,用水作为溶剂有更高的多酚得率,比甲醇等有机溶剂提取效果更好。在优化条件,即液固比(mL∶g)为60∶1,超声功率为400 W和超声时间为25 min时,多酚的最佳得率为39.30 mg/g(以没食子酸为标准),高于传统溶剂提取法的得率(32.58 mg/g)。HPLC分析得到石榴皮多酚中安石榴苷含量最高,其次是石榴皮鞣素,并且超声处理能较大地强化提取效果。石榴皮表面显微观察证明,超声能够显著破坏石榴皮表面而影响植物组织完整性,使多酚更多地释放出来。     

超声辅助双水相提取石榴皮多酚

采用超声辅助双水相法提取石榴皮多酚,在单因素试验的基础上,选取超声时间、超声温度、(NH4)2SO4用量和液料比为自变量,石榴皮多酚得率为响应值,通过Box-Behnken试验设计及响应面分析法,研究各单因素及其交互作用对多酚得率的影响,优化石榴皮多酚的提取工艺条件。研究结果表明:最佳的提取工艺参数为,超声时间32 min、超声温度40℃、(NH4)2SO4用量0.36 g/m L、液料比为37∶1(m L∶g),在此条件下提取,多酚的得率为(10.63±0.28)%(n=3),与模型的预测值10.708 6%有较好的拟合性,表明超声辅助双水相提取石榴皮多酚的方法可行。     

响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性分析

以石榴皮为原料,通过单因素试验及响应面试验优化石榴皮多酚的最佳提取工艺条件为：乙醇体积分数40%、超声波功率250 W、浸提温度60 ℃、料液比1∶27.5（g/mL）、超声时间39.3 min。此工艺条件下的多酚提取量为（1.13±0.26）mg/g。在优化条件下分别对石榴皮、石榴瓤和石榴籽中的多酚类化合物进行提取并比较其抗氧化活性,得到石榴不同部位的抗氧化活性大小依次为石榴皮＞石榴籽＞石榴瓤;进一步研究了人工模拟胃肠液对抗氧化活性最强组分石榴皮多酚活性的影响,发现经人工胃液处理后,石榴皮多酚的抗氧化活性升高（P＜0.05）,而经人工肠液处理后其抗氧化活性降低（P＜0.05）,推断石榴多酚类化合物在模拟胃肠液条件下其结构和功能的变化是不同的。     

响应面法优化蚕豆多酚超声辅助提取工艺

为了研究超声波辅助提取蚕豆多酚的最佳工艺条件,在单因素实验的基础上,选取乙醇体积分数、料液比、提取时间、pH为自变量,多酚提取量为响应值,根据Box-Benhnken实验设计原理,采用四因素三水平的分析法对蚕豆多酚提取量进行优化。结果表明,超声波辅助提取蚕豆多酚的最佳工艺条件为:乙醇体积分数45%、料液比1:25 (g/mL)、提取时间20 min、pH5,此条件下蚕豆多酚提取量最高为(2.03±0.16) mg/g d.w.,与预测值(2.06±0.23) mg/g d.w.相近,说明该优化方法合理可行。     

山核桃外蒲壳多酚物质提取及抗氧化研究

为了优化山核桃外蒲壳多酚的提取工艺,在乙醇提取方法的基础上,探讨超声波及微波辅助处理对多酚提取率的影响。研究结果表明,超声波辅助提取蒲多酚工艺条件是:60%乙醇,料液比1:20(g/mL),40℃,200 W,30 min,提取1次,在此条件下多酚得率19.87%;微波辅助提取蒲多酚工艺条件是:60%乙醇,料液比1:20(g/mL),40℃,600 W,4 min,提取1次,在此条件下多酚得率为15.39%。将超声提取的多酚进行体外抗氧化分析,结果山核桃蒲多酚对DPPH自由基和超氧阴离子具有较高的清除率。     

石榴皮总多酚的微波辅助提取工艺及抗氧化活性研究

利用响应面分析法优化石榴皮总多酚的微波辅助提取工艺,以总多酚得率为指标,通过单因素试验及响应面分析,研究了乙醇体积分数、提取时间、提取功率和液固比4个主要因素对石榴皮总多酚得率的影响。采用BoxBenhnken中心组合设计和响应面分析法,建立了回归方程的预测模型,确定最佳提取条件为乙醇体积分数58%、提取时间98 s、提取功率235 W、液固比49∶1(m L/g)。此条件下总多酚得率为(23.26±0.15)%。试验结果与模型预测值基本相符。用红外光谱对总多酚提取物进行了表征。石榴皮总多酚对DPPH自由基的半清除质量浓度为0.28 mg/m L,具有较强的抗氧化作用。     

响应面优化超声波辅助提取紫菜多酚

目的:紫菜多酚是紫菜中的1种功能性成分。本文优化超声波辅助提取紫菜多酚的工艺条件,为进一步开发利用紫菜资源提供一定的理论基础。方法:以紫菜粉末为材料,研究超声时间、超声功率、乙醇体积分数、料液比对紫菜多酚提取量的影响;采用响应面法优化超声波辅助提取紫菜多酚的工艺条件。结果:优化的超声波辅助提取紫菜多酚的工艺是:超声时间11 min,超声功率463 W,乙醇体积分数59%,料液比1∶30(g/mL)。此条件下紫菜多酚提取量6.803 mg/g,比用乙醇溶液浸提的多酚提取率提高8.62%。结论:超声波辅助提取多酚的方法操作简便,提取率高。     

超声波提取苦菜叶、根中总多酚的工艺研究

以苦菜叶、根为原料,采用超声波辅助乙醇提取总多酚,福林-酚比色法在765 nm波长处测定总多酚的含量。通过单因素试验,正交试验确定最佳提取工艺。单因素试验表明:在提取温度为50℃、提取时间为1.5 h、料液比为1∶15(g/mL)、乙醇体积分数为50%时,苦菜叶、根中总多酚得率都达到最高。提取苦菜叶中总多酚的最佳条件为:提取温度为50℃、提取时间为2.0 h、料液比为1∶20(g/mL)、乙醇浓度为50%。提取苦菜根中总多酚的最佳条件为:超声波功率400 W、提取温度为40℃、提取时间为1.5 h、料液比为1∶15(g/mL)、乙醇体积分数为50%。     

Pressurised water extraction of polyphenols from pomegranate peels

Pomegranate peels are one of the most valuable by-products of the food industry in terms of polyphenols which are conventionally extracted from plant materials by organic solvents, especially with methanol. Pressurised water extraction was investigated for the extraction of polyphenols from pomegranate peels. The most important factors affecting the extraction results were found to be particle size, temperature, and static time. The results indicated that pressurised water extraction was as effective as conventional methanol extraction for the recovery of polyphenols from pomegranate peels. Total phenolic contents of pomegranate peels obtained by pressurised water extraction at optimised conditions and conventional solid–liquid methanol extraction were determined as 264.3 and 258.2 mg/g tannic acid equivalents, respectively. Hydrolyzable tannins were the predominant polyphenols of pomegranate peels corresponding to 262.7 mg/g tannic acid equivalents. Punicalagin content of pomegranate peels by pressurised water extraction was found to be 116.6 mg/g on dry matter basis.     

超声波辅助提取低褐变程度香蕉皮中总酚的研究

本试验首先比较了微波真空干燥、真空冷冻干燥以及热风干燥对香蕉皮干燥后褐变程度的影响。其次,以微波真空干燥得到的香蕉皮为原料,采用正交试验对香蕉皮总酚的提取工艺进行研究,确定了超声波辅助提取香蕉皮中总酚的最佳工艺条件。结果表明:微波真空干燥和真空冷冻干燥的香蕉皮褐变程度远低于热风干燥。香蕉皮中总酚的最佳提取工艺条件为:料液比1:20(g/mL)、60%的乙醇溶液、70℃条件下超声波(固定功率120 W)作用40 min,总多酚提取率最高,香蕉皮总酚的提取量达36.95 mg/g(干基)。     

Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared,ultrasound, pulsed electric fields and high-voltage electrical discharges

The effects of aqueous extraction of bioactive compounds from pomegranate peels using conventional extraction (CE) and extraction assisted by infrared irradiation (IR), ultrasound (US), pulsed electric fields (PEF), and high-voltage electrical discharges (HVED) have been compared. For the extractions assisted by US, PEF and HVED, the saturation in extraction was observed approximately at the same specific energy input in the order of W ≈ 90–100 kJ/kg. HVED assisted extraction enhanced the recovery of polyphenols by ≈3 and ≈1.3 times as compared to US and PEF assisted extractions, respectively. Scanning electron microscopy (SEM) data evidenced that the highest yield of total polyphenols after the HVED treatment can reflect the presence of a strong damage of the microstructure of pomegranate skins. The obtained data on inhibition of growth of A. flavus and biosynthesis of aflatoxin B1 were explained accounting for the presence of different synergetic effects of phenolic compounds on inhibition of different bioactivities. All the studied extracts (0.2 mg/mL) demonstrated the higher inhibition efficiency for S. aureus (up to ≈80%) as compared to E. coli (up to ≈33%). PEF selectively extracted and enhanced the recovery of ellagic acid (≈740 μg/g DM), whereas HVED (≈345 μg/g DM) intensified gallic acid extraction compared to US, IR, HVED and WB.     

石榴籽多酚提取工艺研究

采用正交试验对石榴籽多酚的提取工艺进行研究。结果表明：温度和料液比对石榴籽多酚提取率的影响较为显著。石榴籽多酚的最佳提取条件为：提取溶剂50% 乙醇、浸提温度50℃、提取时间2.0h、料液比1:20,在该条件下石榴籽多酚提取量可达12.07mg/g。     

石榴籽多酚的提取及其种壳种仁抗氧化活性研究

以安徽怀远所产的"玉石籽"石榴为试材,研究乙醇体积分数、提取温度、提取时间、螯合剂六偏磷酸钠的添加量、pH值及料液比对提取效果的影响,并对提取工艺进行优化;分别提取石榴籽种壳及种仁中的多酚类物质,比较石榴籽种壳及种仁提取物中总酚、黄酮及原花色素含量及体外抗氧化能力。结果表明:在pH4.0、提取温度60℃、六偏磷酸钠添加量0.4%、液料比20:1的条件下,用60%乙醇提取100min,石榴籽中多酚的提取效果较好;石榴籽富含原花色素,原花色素是石榴籽抗氧化成分中的主要成分,石榴籽中多酚类物质——尤其是原花色素主要集中于种仁部位。     

香芋皮多酚的超声提取工艺优化及其抗氧化活性

为了对香芋进行高效利用,以香芋加工副产物香芋皮为原料,采用超声波辅助提取香芋皮多酚,在单因素试验基础上结合正交试验方法对香芋皮多酚提取条件进行优化,并初步评价其体外抗氧化活性。结果表明,香芋皮多酚最佳的提取工艺为:超声功率400 W,乙醇浓度45%,料液比1:55 g/mL,超声时间35 min,此条件下香芋皮中多酚得率达到(23.61±0.36)mg/g。抗氧化活性实验表明,在最佳条件下提取得到的香芋皮多酚具有一定的还原能力,20.0 μg/mL的香芋皮多酚还原能力为0.4431±0.0027,并且其对DPPH自由基和ABTS自由基清除作用均表现出良好的清除效果,相应的IC₅₀值分别为(5.6647±0.2545)和(36.3630±2.4013)μg/mL,说明香芋皮多酚具有较强的抗氧化活性。     

Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

The influence of pulsed electric field (PEF) treatment on the extraction by pressing of total polyphenols and flavonoids (naringin and hesperin) from orange peel was investigated. A treatment time of 60 μs (20 pulses of 3 μs) achieved the highest cell disintegration index (Zp) at the different electric field strengths tested. After 30 min of pressurization at 5 bars, the total polyphenol extraction yield (TPEY) increased 20%, 129%, 153% and 159% for orange peel PEF treated at 1, 3, 5 and 7 kV/cm, respectively. A PEF treatment of 5 kV/cm to the orange peels increased the quantity of naringin and hesperidin in the extract of 100 g of orange peels from 1 to 3.1 mg/100 g of fresh weigh (fw) orange peel and from 1.3 to 4.6 mg100 g fw orange peel respectively. Compared to the untreated sample, PEF treatments of 1, 3, 5 and 7 kV/cm increased the antioxidant activity of the extract 51%, 94%, 148% and 192%, respectively.The results of this investigation demonstrate the potential of PEF as a gentle technology to improve the extraction by pressing of polyphenols from fresh orange peel. This procedure enhances the antioxidant capacity of the extracts, reduces extraction times and does not require using organic solvents.Industrial relevanceProcessing of orange fruits to obtain fresh juice or citrus-based drinks generates very large amounts of byproduct wastes, such as peels that are a rich source of polyphenols mainly flavonoids. Extraction of these compounds from orange peels is a crucial step for use of these compounds in the food and pharmaceutical industries as antioxidants. PEF-assisted extraction by pressing of polyphenols from fresh orange peels stands as an economical and environmentally friendly alternative to conventional extraction methods which require the product to be dried, use large amounts of organic solvents and need long extraction times.     

石榴皮多酚提取工艺优化及其贮藏稳定性研究

目的:优化石榴皮中多酚的超声辅助法提取工艺;研究不同质量分数的蔗糖酯和单甘酯分别与食用油和水形成的乳化体系对多酚储藏稳定性的影响。以多酚含量为关键指标,通过单因素实验确定了多酚提取的最佳因素,通过正交试验确定了因素的主次和最佳组合,以多酚留存率为关键指标来评价两种乳化剂对多酚储藏稳定性的影响。结果:优化后的石榴皮中多酚超声辅助法提取工艺为:成熟程度为幼期,料液比为1:5,提取温度为20 ℃,提取时间为50 min,提取最佳多酚含量为11.47 mg/g。在0~4 ℃下储藏15 d后,1%蔗糖酯溶于水中与多酚粗提液形成的乳化体系多酚留存率为104.24%,储藏效果最佳。多酚留存率随着乳化剂质量分数的增加呈上升趋势,乳化剂溶解于水中的作用效果优于溶解于食用油中,蔗糖酯的作用效果优于单甘酯。     

压榨对酿酒葡萄皮渣酚类物质提取及抗氧化活性的影响

酿酒葡萄皮渣（皮和籽）生物活性物质含量丰富,具有很高的再加工利用价值。对鲜葡萄皮渣进行压榨处理后再干燥,研究压榨对皮渣的酚类物质提取及抗氧化活性的影响。结果表明：压榨处理可以快速降低葡萄皮渣水分含量,缩短干燥时间、提高可溶性膳食纤维提取率。压榨葡萄皮总酚、原花青素的提取量均有所增加,其含量分别为19.56 mg/g和22.64 mg/g。压榨葡萄皮的抗氧化能力高于未压榨葡萄皮,其DPPH、ABTS及羟自由基清除率分别为62.90%、70.18%和41.09%,铁氰化钾还原能力及金属离子螯合能力分别为0.23%和21.33%。压榨籽和皮籽混合物的酚类物质和抗氧化活性则明显降低。抗氧化活性与总酚、原花青素存在显著的相关关系（P＜0.01）。