3种叶菜多酚提取条件的研究
Optimization of Polyphenols Extraction Conditions from Leafy Vegetables

为优化小白菜、生菜和菠菜多酚提取条件,本文采用单因素试验和正交试验研究了粗提条件中不同甲醇浓度、温度、时间和辅助提取方法(超声波、微波和摇床震荡)对提取总量的影响。结果表明,小白菜多酚提取最佳条件为采用50%甲醇(V/V)在50 ℃超声提取30 min;生菜多酚提取最佳条件为采用65%甲醇(V/V)在50 ℃超声提取30 min;菠菜多酚提取最佳条件为采用80%甲醇(V/V)在30 ℃超声提取120 min。且与常规提取方法(辅助设备)比较,优化后的提取条件使3种叶菜的多酚提取量分别提高了20.96%、28.49%和13.80%。
Effects of methanol concentration,temperature,time and auxiliaries (ultrasonic,microwave and shaker) on the yields of polyphenols were investigated to find out the optimal extraction conditions.Results showed that the ideal conditions were,with ultrasonic assistance (200 W,53 Hz),50% methanol (V/V) at 50 ℃ for 30 min for pakchoi (Brassica campestris ssp Chinensis L.),65% methanol (V/V) at 50 ℃ for 30 min for lettuce (Lactuca sativa L.) and 80 % methanol (V/V) at 30 ℃for 120 min for Spinach (Spinacia oleracea L.).By the optimum methods,the total yields of extracted polyphenols increased by 20.96%,28.49% and 13.80% for pakchoi,lettuce and spinach,respectively.