红树莓籽中活性物质提取工艺优化

为获得红树莓籽中活性物质的最佳提取工艺,本实验以脱脂"秋福"红树莓籽为原料,考察乙醇浓度、提取时间、提取温度、料液比、pH 5个因素对活性物质提取的影响,以多酚提取含量为主要指标,通过单因素和响应面试验加以优化。结果表明,最佳提取条件为料液比1:50(g/mL)、提取温度51℃、提取时间3.5 h、乙醇浓度57%、pH=3。测得红树莓籽中多酚提取含量为(38.32±0.25)mg/g,黄酮提取含量为(17.50±0.14)mg/g,原花青素提取含量为(19.71±0.27)mg/g。该工艺稳定,可靠,能为红树莓果籽的综合利用提供理论依据。

Optimization of Extraction Process of Active Components from Red Raspberry Seeds

To evaluate the influence of ethanol concentration,extraction time,extraction temperature,material/solvent ratio and pH on active components extraction,tests of single factors and response surface were designed to optimize extraction process of active substances in red raspberry seeds using fat-free Autumn Bliss raspberry seeds as raw materials. The results showed that the optimum extracting conditions were as follows,extraction time of 3.5 h,the ratio of material to solvent 1:50 (g/mL),extraction temperature of 51℃,ethanol concentration of 57% and pH=3. Under these conditions,the extraction concentration of polyphenol extracted from red raspberry seeds was up to(38.32±0.25) mg/g,the flavonoids extraction was(17.50±0.14) mg/g,and the proanthocyanidins extraction was(19.71±0.27) mg/g. The process is stable and reliable. It can provide a theoretical basis for the comprehensive utilization of red raspberry seeds.