梨果心与果皮中多酚提取工艺的研究

多酚具有抗氧化、抗衰老等生理功能。为充分开发利用梨加工产品的副产物——梨果心与果皮中富含的多酚,本试验以鸭梨果心、果皮为材料,采用正交试验方法,研究其多酚提取的最佳工艺条件。结果表明：温度和浸提时间对果心和果皮多酚的提取效果没有显著影响;果皮多酚的提取效果受料液比、提取次数和溶剂三个因素的影响较大;果心多酚的提取效果仅受料液比的影响较大。梨果心和果皮多酚的适宜提取工艺条件为：以80%乙醇为提取溶剂,料液比为1∶15（m∶V）,提取二次,其提取液中的多酚含量可分别达到530μg·g-1和488μg·g-1。

Extraction Technology of Polyphenols in Core and Peel of Pears

Polyphenols had antioxidant, anti-aging and other physiological functions. In order to full develop and utilize polyphenols of by-product of pear processing which were rich in core and peel of pear, taking core and peel of Yali pear as materials, by using the orthogonal experimental method, the optimum process conditions for the extraction of polyphenols were studied. The results showed that, extracting temperature and time had no significant effects on the extraction of polyphenols of pear core and peel, polyphenols extraction in peel was affected by ratio of solid to liquid, extracting times and solvent, and the polyphenols extraction in core was only influenced by the ratio of solid to liquid. The optimum extraction parameters were 80% alcohol as solvent, the ratio of solid to liquid as 1∶15, and extracting two times. Under this condition, soluble phenol content could be as high as 530 μg·g-1and 488 μg·g-1in core and peel of pear, respectively.