超声辅助提取king’s红宝石葡萄中植物化学成分的理化分析及优化

Pub Date : 2020-01-01 DOI:10.36899/japs.2020.1.0023

M. Kaleem, Asif Ahmad, T. Masud, G. Raja

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引用次数: 2

摘要

国王红宝石是一种无籽葡萄，生长在巴基斯坦的Phothohar地区。本研究采用三变量五水平响应面中心复合旋转设计，对King’s红宝石葡萄的营养价值进行了测定，并对提取条件进行了优化。为获得最大的总酚含量和总黄酮含量，确定了提取时间、提取温度和溶剂浓度的最佳组合。时间这一过程变量对提取的功能成分影响最大。结果表明，提取时间为22.05 min，温度为50.3℃，乙醇浓度为46.7%，总酚含量和总黄酮含量均达到最佳。实验结果表明，提取得率为4.84 mg/100g, GAE含量为1.98 mg/ g, QEQ含量为4.92 mg/ g，与预测值基本一致。综上所述，超声提取法可有效提取黄酮类化合物，具有作为营养保健食品原料的潜力。超声波提取可以在低温、短时间内高效提取生物活性成分，回收率最高。

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PHYSICO-CHEMICAL ANALYSIS AND OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF PHYTOCHEMICALS FROM KING’S RUBY GRAPES

King’s ruby is a seedless variety of grapes grown in the Phothohar region of Pakistan. In the present study, nutritional value of King’s ruby grapes was determined and extraction conditions were optimized using response surface central composite rotatable design of RSM using three variables at five levels. To get maximum yield of total phenolic content and total flavonoid content, the best combination of time of extraction, temperature of extraction and solvent concentration was determined. The process variable of time has the maximum effect on the functional components of extraction. The optimized condition for all the three parameters extract yield, total phenolic content and total flavonoid content was found to be 22.05 min time, 50.3 °C and 46.7 % ethanol concentration. The experimental result showed 4.84 mg/100g extract yield, 1.98 mg GAE/g phenolic content and 4.92 mg QEQ/g flavonoid content that is as per with predicted values. It is concluded that flavonoid content can be extracted efficiently using ultrasonic extraction that has a potential to be used as nutraceutical food ingredient. Ultrasonic extraction can efficiently extract bioactive components at low temperature and short period of time with maximum recovery.

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