摘要
该研究以枸杞黄酮提取率为指标,比较乙醇浸提法、超声波提取法以及酶提取法的提取效果,发现超声波提取法较佳。采用单因素试验研究超声波功率、超声时间以及乙醇浓度3个因素对枸杞黄酮提取率的影响;采用正交试验优化超声波提取工艺,得到较佳工艺为乙醇浓度85%、超声波功率90 W、提取时间25 min、提取2次,此时枸杞黄酮提取率为2.267%。在此条件下对不同产地、品种以及15种市售枸杞进行黄酮提取,并结合物理指标对枸杞品质进行显著性分析及主成分综合判定。结果表明不同产地枸杞黄酮提取率存在显著差异(甘肃>宁夏>青海);宁夏3种不同品种枸杞黄酮提取率差异显著(小颗粒>新品种5号>中宁枸杞);15种市售枸杞部分黄酮提取率差异显著。该研究为判别不同产地、品种枸杞提供理论依据,为市场监督枸杞品质提供技术支持。
With extraction rate of flavones from Lycium barbarum L.as index,the extraction effects of ethanol extraction,ultrasonic extraction and enzyme extraction were compared and found that ultrasonic extraction was better than other methods.With ultrasonic power,ultrasonic time and ethanol concentration as factors,single factor experiment and orthogonal experiment was used to optimize the ultrasonic extraction process.As a result,the optimal extraction process was obtained as follows:ethanol concentration 85%,ultrasonic power 90 W,ex-traction time 25 min,and extraction of 2 times.At this time,the extraction rate of flavone was 2.267%.Under the optimized extraction processes,the flavone content of Lycium barbarum L.from different producing areas,varieties and 15 kinds commercial available product were studied.The results showed that there were significant differences in flavones content for Lycium barbarum L.of different areas(Gansu>Ningxia>Qinghai)and vari-eties(prills>new variety 5>Zhongning Lycium barbarum L.).And the flavone content varied significantly for 15 kinds of commercially available Lycium barbarum L.This study provides theoretical basis for identifying dif-ferent producing areas and varieties of Lycium barbarum L.and technical support for market supervision of Ly-cium barbarum L.quality.
作者
刘元林
龙鸣
田晓静
张福梅
陈士恩
马忠仁
诺茹·伊扎·诺丁
LIU Yuan-lin;LONG Ming;TIAN Xiao-jing;ZHANG Fu-mei;CHEN Shi-en;MA Zhong-ren;NuruI Izza Nordin(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,Gansu,China;China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,Gansu,China;Industrial Biotechnology Research Centre,SIRIM Berhad,Shah Alam 40700,Selangor,Malaysia)
出处
《食品研究与开发》
CAS
北大核心
2019年第21期88-94,共7页
Food Research and Development
基金
科技部援助项目(KY201501005)
甘肃省自然科学基金(18JR3RA371)
甘肃省科技计划资助(17YF1WA166)
关键词
枸杞
黄酮
工艺优化
多元统计分析
品质分析
Lycium barbarum L.
flavone
process optimization
multivariate statistical analysis
quality analysis
