Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear
Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear
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发表时间：
2009
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通讯作者：
Xin Guang
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作者：
Xin Guang
目的：探讨辽宁省鞍山市南果梨红果皮中花青素的提取工艺。方法：以南果梨红果皮为原料，采用正交试验法，考察提取溶剂组成、提取次数、提取温度、提取时间、料液比、提取溶剂pH值等因素对花青素得率的影响，并对除提取溶剂组成和提取次数外的其他4个关键因素进行优化。结果：南果梨红果皮中花青素的最佳提取工艺为：以0.1%HCl-甲醇溶液为提取溶剂，pH 4.0，料液比1：1，提取时间1h，提取温度10 ℃，提取时间1h。结论：该提取工艺简单合理，检测数据可靠。
Objective:To explore the extraction technology of anthocyanidin from red peel of Nanguo pear in Anshang city of Liaoling province.Methods:Effects of several factors,such as extraction solvent composition,extraction times,temperature,extraction time,ratio of material to extraction solvent and pH value of extraction solvent on anthocyanidin yield,and then other four key factors except extraction solvent composition and extraction times were optimized through orthogonal test.Results:The optimum extraction process of anthocyanidin is as following:extracting red peel of Nanguo pear with 0.1% HCl-methanol solution at pH 4.0 at a ratio of material to extraction solvent of 1:4 twice at 50 ℃ for 240 min,and under the above process the anthocyanidin yield reaches 40 mg/g.Conclusion:This extraction technique is simple and reasonable,and the detected data are credible.