天然产物研究与开发 ›› 2018, Vol. 30 ›› Issue (6): 1002-1008.doi: 10.16333/j.1001-6880.2018.6.015

• 研究简报 • 上一篇    下一篇

超声辅助提取野生与人工栽培黑果枸杞花色苷含量研究

宋亮,李建颖*,王佳   

  1. 天津商业大学生物技术与食品科学学院 天津市食品生物技术重点实验室 国家级食品与药品实验教学示范中心,天津 300134  
  • 出版日期:2018-07-05 发布日期:2018-07-05
  • 基金资助:

    天津市科学技术普及项目(13KPXM01SY008);天津市大学生创业实践计划项目(201610069044)

Anthocyanins of Wild and Cultivated Lycium ruthenicum Murr.by Ultrasonic-assisted Extraction Process

SONG Liang,LI Jian-yin*,WANG Jia   

  1. National Food and Drug Experimental Teaching Demonstration Center,Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China  
  • Online:2018-07-05 Published:2018-07-05

摘要: 黑果枸杞含有的花色苷类成分对人类健康有着重要意义。为探究野生与人工种植黑果枸杞花色苷含量差异,本实验利用超声辅助回流提取,通过单因素实验和Box-Benhnken实验设计优化提取条件,得到最佳提取条件为:提取时间25.62 min、提取温度48.67 ℃、乙醇浓度84.35%、料液比1∶20 g·mL-1。在此条件下测得野生、人工种植黑果枸杞花色苷平均含量分别为6.141 mg/g、16.014 mg/g。本实验结果为黑果枸杞种植及利用提供了重要依据。

关键词: 黑果枸杞, 花色苷, 品质鉴定, 工艺优化

Abstract: The anthocyanins in Lycium ruthenicum Murr.had important significance to human health.The purpose of this experiment is to explore the difference between the content of anthocyanins in wild and cultivated Lycium ruthenicum Murr.Through single factor and Box-Behnken experimental design to determine anthocyanins ultrasonic assisted reflux extraction experiment’s optimum parameters,the extraction time is 25.62 min,the extraction temperature is 48.67 ℃,the ethanol concentration is 84.35%,solid-liquid ratio is 1∶20 g/mL.Through this method,the average content of anthocyanins extracted from wild Lycium ruthenicum Murr.is 6.141 g/mL,and the average content of anthocyanins extracted from cultivated Lycium ruthenicum Murr.is 16.014 g/mL.The experiment provides an important basis for the selection of Lycium ruthenicum Murr. planting conditions and people consumption.

Key words: Lycium ruthenicum Murr., anthocyanins, quality identification, process optimization

中图分类号: 

R282.6 Q946-3