摘 要：
应用超声波法提取苹果果皮中的类黄酮,得到类黄酮提取的最佳工艺条件,并对产品稳定性进行研究。结果表明:苹果果皮中类黄酮的最佳提取条件为温度60℃、乙醇体积分数60%、提取时间20min、料液比1:25(g/mL),此条件下提取率为27.56mg/g,超声波法提取苹果果皮中类黄酮重现性好,相对标准偏差0.55%;提取的类黄酮在pH6.0左右较稳定,温度超过40℃时稳定性较差,光照会使类黄酮稳定性降低;H2O2、Na2SO3和NaNO2使类黄酮吸光度明显下降,VC对类黄酮吸光度下降不明显。Mg2+、Ca2+使类黄酮提取液吸光度增大,Pb2+、Cu2+、Fe3+使其吸光度降低,Zn2+、Al3+、K+对其吸光度影响不大。苹果果皮类黄酮不耐高温、不耐酸碱,VC、Zn 2+、Al3+、K+对其稳定性的影响不明显,H 2O2、Na2SO 3、NaNO 2、Mg 2+、Ca2+、Pb 2+、Cu 2+、Fe3+对其稳定性影响明显。
译 名：
Ultrasonic-assisted Extraction and Stability of Flavonoids from Apple Peel
作 者：
WANG Ying,ZHANG Yu-gang,DAI Hong-yi(College of Landscaping and Horticulture,Qingdao Agricultural University,Qingdao 266109,China)
关键词：
apple peel;flavonoids;ultrasonic-assisted extraction;stability
摘 要：
In this study,orthogonal array design was employed to optimize the conditions for ultrasonic-assisted extraction of flavonoids from apple peel.Along with this,the stability of flavonoids extracted from apple peel was evaluated.The optimal extraction conditions were extraction temperature of 60 ℃,ethanol concentration of 60%,extraction duration of 20 min,and material-to-liquid ratio of 1:25.Under the optimal extraction conditions,the extraction rate of flavonoids was 27.56 mg/g.Meanwhile,the extracted flavonoids were stable at pH 6.0 and unstable at a temperature over 40 ℃.Light illumination could result in a decrease of stability.In addition,H2O2,Na2SO3,NaNO2,Pb2+,Cu2+,and Fe3+ could obviously reduce the absorbance of flavonoids;on the other hand,Mg2+ and Ca2+ could result in an increase in the absorbance of apple peel flavonoids.Vitamin C,Zn2+,Al3+,and K+ did not reveal obvious effect on the absorbance of apple peel flavonoids.Therefore,ultrasonic-assisted extraction reveals high efficiency and reproducibility with RSD of 0.55% in extracting apple peel flavonoids.Flavonoids from apple peel have weak tolerance to high temperature as well as strong acid and alkali.Although VC,Zn2+,Al3+,and K+ exhibit less effect on the stability of apple peel flavonoids,H2O2,Na2SO3,NaNO2,Mg2+,Ca2+,Pb2+,Cu2+ and Fe3+ have obvious impact on the stability of apple peel flavonoids.
