澳洲坚果青皮总酚的超声辅助提取及纯化

张明 马飞跃 杜丽清 李娅 黄浩伦 涂行浩 陈妹

摘  要：为高效利用澳洲坚果青皮资源，以及获得纯度较高的澳洲坚果青皮酚类物质，本研究优化了超声辅助提取澳洲坚果青皮总酚以及D101大孔树脂纯化工艺条件。结果表明，超声辅助提取澳洲坚果青皮总酚的最佳工艺条件为乙醇浓度30%、料液比1∶50 g/mL、超声温度70 ℃、超声时间24 min、超声功率250 W，在此条件下，总酚提取量为（1836.2132.51） mg/100 g;D101大孔树脂纯化工艺的吸附条件为上样液总酚浓度2 mg/mL、上样速度2 BV/h、上样体积11.50 BV，解吸条件为10%、20%、30%乙醇溶液以3 BV/h洗脱速度进行梯度洗脱6 BV，在此条件下，总解吸率可达81.41%，各组分总酚纯度分别为57.64%、72.97%、65.54%。研究结果为澳洲坚果青皮酚类物质进一步开发与利用奠定了基础。

关键词：澳洲坚果青皮;超声辅助;总酚;纯化

中图分类号：S664.9; O625.31      文献标识码：A

Ultrasonic Assisted Extraction and Purification of Total Phenols from Macadamia Green Peel

ZHANG Ming1， MA Feiyue1， DU Liqing1*， LI Ya1， HUANG Haolun2， TU Xinghao1， CHEN Mei1

1. South Subtropical Crops Research Institute， Chinese Academy of Tropical Agriculture Sciences / Key Laboratory of Tropical Fruit Biology， Ministry of Agriculture & Rural Affairs， Zhanjiang， Guangdong 524091， China; 2. Institute of Scientific and Technical Information， Chinese Academy of Tropical Agriculture Sciences， Haikou， Hainan 571101， China

Abstract： The ultrasonic-assisted extraction of the total phenols from macadamia green peel and the purification with D101 macrospores resin were optimized to promote the utilization of macadamia green peel resources. The optimal extrac?tion parameters to obtain the highest total phenols were ethanol concentration of 30%， solid-liquid ratio of 1 ： 50 g/mL， extraction temperature of 70 ℃， extraction time of 24 min， ultrasonic power of 250 W. And the yield of total phenols was （1836.2132.51）mg/100 g when conducted at the optimal conditions. The results of purification process presented that the adsorption process conditions were as follows： total phenols concentration of sample 2 mg/mL， sample solution flow velocity 2 BV/h， sample volume 11.50 BV， and the desorption process could be gradient eluted by 10%， 20%， 30% ethanol of 6 BV at 3 BV/h， which gave the desorption ratio of 81.41% and purity of 57.64%， 72.97%， 65.54%， respectively. This present study would provide a theoretical reference for the further application of macadamia green peel phenols.

Keywords： macadamia green peel; ultrasonic-assisted; total phenols; purification

DOI： 10.3969/j.issn.1000-2561.2021.07.031

澳洲堅果（Macadamia ternifolia）又称夏威夷果、澳洲核桃等，原产于澳大利亚的新南威尔士和昆士兰[1]。澳洲坚果果仁中富含维生素B6、膳食纤维和锰、铁、镁等矿物质营养素，且不饱和脂肪酸含量高，风味独特，经济价值高，被誉为“坚果之王”[2-3]。从1979年开始进行环境适应性试验发展至今，我国已成为世界上澳洲坚果种植面积最大的国家[4]，且随丰产期的到来，产量将进一步增加[5]。当前，澳洲坚果加工产业不断发展壮大，但主要集中于澳洲坚果（壳果）等休闲小食品的加工，而青皮等副产物的综合利用度较低，因此，澳洲坚果青皮的开发与利用也将成为新课题。

前期研究表明，澳洲坚果青皮中含有丰富的酚类物质、总黄酮等生物活性物质，且具有较强的DPPH自由基、ABTS自由基清除能力和总抗氧化还原能力[6-7]。……