The Research On The Extraction, Purification And Functional Properties Of The Polyphenol From Apple

With fresh red Fuji apple as raw materials, through comparing organic solvent and microwave assisted two methods to extract polyphenols in apple and the Mn ion coordination precipitation method of apple polyphenols were purified and analyzed by infrared spectroscopy, high performance liquid chromatographic analysis of its composition and structure were characterized by 1,1-phenyl-2-3-nitro phenyl hydrazine, adjacent benzene phenol method, feton's reagent method comparing apples tea polyphenols and polyphenol antioxidant capacity. Finally, developed a sweet and sour taste delicious, nutritious and delicious apple Roselle functionality drink.The best extraction technology of apple polyphenol extract was:640 w microwave power, extraction of 75 s, ethanol concentration 50%, solid-liquid ratio (w:v) 1:14, at this time, the yield of apple polyphenols was up to 9.92 mg/g apple. Optimum conditions of purification:per 50 ml apple polyphenol extracts, adding ZnCl2 addition 1.2 g, centrifugal time 50min, centrifugal 1500rpm, pH value of 7.5, apple polyphenols precipitation rate can reach 93.98%. The structure of phenol and liquid phase were determined by IR, and the polyphenols in apple were mainly including Huang Tong,3-(dihydroxyphenyl), Huang Tong(quercitrin), and low molecular weight(ferulic axid?chlorogenicacid). The quercetin content accounted for 21.5% of the total apple polyphenol; chlorogenic acid content accounted for 6.25% of the total apple polyphenol.DPPH·, O2- ·of apple polyphenols after ·OH, and feels feels the scavenging ability of tea polyphenols were higher than 1.09 times,1.07 times,1.76 times. The reduction ability of apple polyphenol sample was higher than that of tea polyphenols by 1.23 times. According to the orthogonal experiment to determine the optimum conditions for the compound fruit drink preparation:Apple 360g and Roselle 3g, sugar 15g, pure water 350ml simultaneously measured the content of total sugar was 17.2 g, total acid 7.46g/L, clarification of 59.25%, vitamin C content accounted for 43%.