番石榴等蔬果中抗坏血酸的微波辅助提取及高效液相色谱法测定

刘晨捷  干志彬  傅喆暾^*  马明华  余自成

（同济大学附属杨浦医院，上海，200090）

中图分类号：R284    文献标识码：A    文章编号：1674-7860(2015)33-0021-02  

【摘  要】目的：以微波辅助提取-高效液相色谱法提取测定番石榴等蔬果中的抗坏血酸含量。方法：研究不同溶剂、固液比、微波功率和提取时间对微波辅助提取番石榴中抗坏血酸的影响；分析比较微波辅助提取和传统溶剂提取的提取效果。结果：当以0.25%偏磷酸为提取溶剂、固液比1︰10、微波功率400 W、提取时间10 min时，微波辅助提取番石榴中抗坏血酸的提取率最高；微波辅助提取番石榴中抗坏血酸的提取率比传统溶剂提取要高。结论：得到了微波辅助提取法提取蔬果中抗坏血酸的最优化条件；证明了微波辅助提取法更适用于蔬果中抗坏血酸或其他化合物的提取。

【关键词】微波辅助提取；抗坏血酸；液相色谱

【Abstract】Objective For determination of L-ascorbicacid in fruits and vegetables such as guava, a microwave-assisted extraction –HPLC method was established. Methods The effects of solvents, the solid-liquidratio, microwave power and extraction time on the microwave-assisted extractionwere studied. The effects of microwave-assisted extraction and solventextraction were analyzed and compared. Results The optimal extractingparameters were that the solvent was 0.25% metaphosphoric acid and thesolid-liquid ratio was 1:10 and the microwave power was 400W and the extractiontime was 10min. The efficiency of microwave-assisted extraction was higher thanthat of solvent extraction. Conclusion The optimal condition ofmicrowave-assisted extraction for L-ascorbic acid in fruits and vegetables wasdefined. The assay proved that the new method established was more suitable forthe extraction of L-ascorbic acid and other compounds in fruits and vegetables.

【Keywords】Microwave-assisted extraction; L-ascorbicacid; HPLC

doi:10.3969/j.issn.1674-7860.2015.33.011

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