树莓果渣总花色苷和总多酚微波萃取工艺

Optimization of Microwave-Assisted Extraction for Total Anthocyanins and Polyphenols from Raspberry Pomace and Its Composition Analysis

摘要:

采用响应面法中Box-Behnken设计对树莓果渣中总花色苷和总多酚微波辅助萃取工艺进行优化，并结合液相色谱-质谱联用技术对树莓果渣中花色苷组分进行鉴定，通过SEM观察经微波萃取和常规溶剂萃取后样品的微观结构。结果表明，微波辅助萃取树莓果渣中总花色苷和总多酚的最佳工艺参数为：萃取温度61 ℃、液料比30:1 mL/g和萃取时间5 min，在此条件下，树莓果渣总花色苷和总多酚含量分别为4.20 mg C3G/g和16.05 mg GAE/g。经微波萃取后样品细胞结构遭到严重破坏，而经传统的溶剂萃取后样品细胞结构保存完好，且微波法所得的树莓果渣总花色苷和总多酚含量明显较高。经鉴定树莓果渣中含有6种花色苷组分，分别为飞燕草素-3-葡萄糖苷、矢车菊素-3-芸香糖苷、牵牛花素-3-葡萄糖苷、芍药素-3.5-二己糖苷、芍药素-3-(6-丙二酰)-葡萄糖苷和天竺葵素-3-(6-丙二酰)-葡萄糖苷。

Abstract:

Microwave-assisted extraction (MAE) of total anthocyanins (TA) and phenolics (TP) from raspberry pomace was optimized using Box-Behnken design method in response surface methodology. Raspberry pomace anthocyanins components were identified by liquid chromatography-mass spectrometry, and SEM was employed to observe the microstructure of samples after microwave assisted extraction and conventional solvent extraction (CSE). The results showed that the optimum extracting parameters to achieve the highest TA extraction rate of 4.20 mg C3G/g and TP extraction rate of 16.05 mg GAE/g from raspberry pomace was obtained under an extraction temperature of 61 ℃, liquid-solid ratio of 30:1 mL/g and extraction time of 5 min. The cell structure of the sample was seriously damaged after microwave extraction, but the cell structure of the sample was well preserved after traditional solvent extraction. The yields of TA and TP obtained through MAE method were higher than those using a CSE method. Six major kinds of anthocyanins were identified from raspberry pomace in terms of delphinidin-3-glucoside, cyanidin-3-rutinoside, petunidin-3-glucoside, peonidin-3,5-two hexoside, peonidin-3-(6-malon)-glucoside and pelargonidin-3-(6-malon)-glucoside. The results of study can provide an effective method for the extraction of active components from the residue of food industry.