核桃青皮中多元酚类化合物的提取及含量分析
首发时间:2014-10-24
摘要:本文以核桃青皮为原料,经酶解、微波超声波辅助处理后获得多元酚类化合物提取液,检测化合物中没食子酸、原花青素和儿茶素的含量。结果显示,固料比1:4,1%复合提取酶、温度为50℃、pH6.0下恒温振荡12h;微波超声波萃取仪处理15min,分3阶段,每阶段5min。(丙酮为萃取剂,液液比1:6,设置温度分别为50℃、60℃、70℃;超声波功率分别为800w、900w、1000w;微波功率分别为100、200、300MHZ;超声波频率恒定为25KHZ,转速1000romin-1);加4%明胶产生沉淀后分别氯仿、乙酸乙酯萃取获得鞣质提取液提;分别检测到没食子酸的含量为1.125 mgog-1,原花青素的含量为1.71 mgog-1,儿茶素的含量为0.035mgog-1。
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Extraction and content analysis of Polyphenolic compounds in walnut peel
Abstract:walnut green husk abandoned treatment in picking and processing process has become a social problem. In this paper, the walnut green husk as raw material, the enzymatic hydrolysis, microwave ultrasonic assisted treatment of polyphenolic compounds extracted liquid, detecting the content of gallic acid in compound,procyanidins and catechins. The results show, solidmaterial ratio 1:4, 1% compound enzyme, extractiontemperature 50 ℃, pH6.0 under constant temperatureoscillation of 12h; microwave ultrasonic extractionprocessing for 15min, is divided into 3 stages, each stage of 5min. (acetone as extraction agent, liquid ratio 1:6, set the temperature of 50 ℃, respectively at 60 ℃, 70 ℃;ultrasonic power was 800W, 900W, 1000W; microwave power were 100, 200, 300MHZ; ultrasonic frequency constant speed for 25KHZ, 1000romin-1); and 4% gelatinprecipitate after chloroform, ethyl acetate extractionobtained tannin extract; respectively detected the content of gallic acid was 1.125 mgog-1, content of procyanidinswas 1.71 mgog-1, content of catechin was 0.035mgo g-1.
Keywords: walnut peel enzyme microwaveultrasonic extraction instrument Gallic ac
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