（毕业论文 字数：6296 页数：16）摘要：番石榴是热带水果之一，产地众多，而且具有很高的经济价值。鉴于目前对番石榴中多酚类物质的提取尚无深入的研究，本课题分别就番石榴皮及肉中的多酚物质进行提取研究，考查了浓度、时间、料液比、浸提次数等影响提取率的几个重要因素，通过单因素实验和正交实验，确定了用乙醇溶液为提取剂时，影响果皮中多酚提取的因素由大到小依次为：料液比>乙醇浓度>提取时间，最佳工艺条件为：乙醇浓度60%，料液比1:6，提取时间6 h，浸提两次；影响果肉中多酚提取的因素由大到小依次为：乙醇浓度>料液比>提取时间，最佳工艺条件为乙醇浓度70%，料液比1:7，提取时间1 h，浸提一次。
关键词：番石榴 多酚 提取 优化
The Optimum Extraction of Phenolic Compounds in Guava
Abstract：The guava is one of the tropical fruits，producing area numerous，and it has very high economic worth．Basing on no deep research on extraction phenolic compounds of guava at present yet，in this paper, the optimum extraction conditions of phenolics from guava were selected through single factor and perpendicularity test. Using ethanol solution for the extraction, the impact of the guava pericarp in phenolics extraction sequence of factors is: solvent-to-solid ratio > ethanol concentrations > extraction time, and the optimum extraction conditions of phenolics from the guava pericarp were attained at a solvent-to-solid ratio (v/w) of 6:1 by agitated maceration with 60% ethanol at room temperature in the dark for 6 h from freeze sample. The residue was extracted repeatedly. The impact of the guava pulp in phenolics extraction sequence of factors is: ethanol concentration > solvent-to-solid ratio > extraction time, and the optimum extraction conditions of phenolics from the guava pulp were attained at a solvent-to-solid ratio (v/w) of 7:1 by agitated maceration with 70% ethanol at room temperature in the dark for 1 h from freeze sample.
Keywords：guava; phenolic compounds; extraction; optimization
目录
1 前言
2 材料与方法
3 结果与分析
4 结论
1 前言
番石榴又名芭乐、拔仔、黄肚子或鸡矢果，属于桃金娘科，常绿、多年生灌木植物，原产于热带美洲，我国栽培主要分布于两广、福建等地。番石榴品种繁多，果实肉质软滑，味道清甜，含有丰富的营养和活性成分，具有较高的营养和药用价值[1-3]。经常食用可以促进人体的新陈代谢，提高免疫能力，促进身体健康和发育。具有防止细胞遭受破坏而导致癌病变，避免动脉粥状硬化的发生，抵抗感染病，以及维持正常的血压及心脏功能。最新研究发现，番石榴还有降低血糖作用，对糖尿病患者有独特的功效[1, 3]。
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