真空气流细胞破壁技术对橄榄总黄酮提取的影响

刘谋泉; 孔美兰; 张福平; 陈德宾

doi:10.13386/j.issn1002-0306.2016.07.040

真空气流细胞破壁技术对橄榄总黄酮提取的影响

1. 韩山师范学院生命科学与食品科技学院
2. 广东富味制果厂有限公司

基金项目:

广东省重大科技专项项目(2010A080403004)；广东普通高校工程技术开发中心项目(GCZX-A1415)； 2014年中央财政支持地方高校发展专项基金(粤财教[2014]276号)；广东顺大食品调料有限公司委托项目(韩合[2012]161号)；

详细信息

作者简介:
刘谋泉(1975-),男,硕士,高级工程师,主要从事食品生物技术以及食品工程技术方面的研究,E-mail:liumouquan@163.com。;

中图分类号: TQ914.1
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出版历程
- 收稿日期: 2015-09-16

Effect of vacuum air current technique for plant cell wall breakdown( VAPB) on the extraction of total flavonoids in chips of Chinese Olive(Canarium album)

College of Life Science and Food Technology,Hanshan Normal University
Guangdong Fuwei Fruits & Nuts Manufactring Co.Ltd

摘要

摘要: 以橄榄为原料,通过单因素及Box-Benhnken中心组合法研究橄榄切片厚度、质构保护液浓度及真空气流细胞破壁技术（VAPB）对橄榄总黄酮提取率及破果率的影响。结果表明,切片橄榄最适宜厚度为4⁵ mm;质构保护最佳处理工艺为:首先在浓度为0.20 g/100 m L的海藻酸钠溶液中浸泡20 min,接着在浓度为0.15 g/100 m L的氯化钙溶液中浸泡60 min;真空气流细胞破壁前处理最佳工艺为:泄压温度110℃、压力差122 k Pa、停滞时间16 min、泄压重复次数3次;最后采用亚临界水提取,其总黄酮提取率为64.93%,破果率20.60%,相比切片后直接进行亚临界水提取对照组,总黄酮提取率提高了21.23%,而破果率仅增加了3.89%。提取过总黄酮的橄榄切片79.40%结构保持完整,可以作为广式凉果原料。
- 橄榄 /
- 真空气流细胞破壁 /
- 总黄酮 /
- 亚临界水
Abstract: Chinese olive( Canarium album) as material,based on single- factor- tests and Box- Behnken center composite experiment,the influences of three pretreatments including thickness of Chinese olive,concentration of texture preservation solution and technological conditions of vacuum air current for plant cell wall breakdown( VAPB) on extraction of flavonoids and broken fruit rate were discussed in this paper.Results showed that: the optimum pretreatments were thickness of Chinese olive 4~5 mm,Chinese Olive was marinated in sodium alginate with concentration of 0.2 g /100 m L for 20 min,then in calcium chloride with concentration of 0.15 g /100 m L for60 min,technological conditions of VAPB with decompression's temperature 110 ℃,pressure difference 122 k Pa,retention time 16 min and 3 decompression's times. Under these pretreatments conditions,the extraction yield of total flavonoids using subcritical water extraction method was 64.93% and broken fruit rate of Chinese olive was20.60%. Compared with the control group without texture protection liquid and VAPB treatments,extraction yield of total flavonoids was increased by 21.23% and its effect was very significant,broken fruit rate was increased by3.89% slightly. After extraction,79.40% chips of Chinese olives had whole structure,which could be used as materials of Canton preserved fruits.
- Chinese olive(Canarium album) /
- vacuum air current for plant cell wall breakdown(VAPB) /
- total flavonoids /
- subcritical water

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