Extraction And Component Analysis Of Polyphenols In Unripe Baby Apples By Ultrasonic Microwave Method

According to maturity,variety,location,environment and some other factors,apple polyphenol were usually different. It has been researched that polyphenol content was ten times high in unripe apple than ripe apple.Apple polyphenol is mainly composed by phenolic acids and flavones and phenolic acids are rich in all kinds of fruit such as salicylic acid, chlorogenic acid, cinnamic acid and coffee acid. Flavones were founded the highest in apple such as procyanidins, catechin and epicatechin, anthocyanins, root skin glycosides and quercetin. Apple polyphenol is different in different maturity: Chlorogenic acid, catechins, and procyanidins are rich in ripe apple; flavones and dihydroxy chalcone are rich in unripe apple. China is the main apple producing area that has both the largest planting area and yield in the world. The apple planting area in China is about 3000 million mu in 2015. In order to increase the production and quality and to prevent the disaster,flower thinning would be using during apple plant period. If the output of flower thinning is 100~150 kg/mu then the thinning of unripe baby apple would run into 300~450 million mu/year.There are some certain limitations in traditional apple polyphenol extraction processing technology such as large energy consumption,inefficiency and its far from energy saving and environmental friendly. Based on environmental protection and energy saving in this study,we use the processing of ultrasonic-microwave assisted extraction of apple polyphenols from unripe baby apples and analysis there content in order to increase resource utilization ratio and to promote the environmental sustainable development which has both economic and science benefit. Main results and conclusions are as follows:1.Ultrasonic-microwave assisted extraction of polyphenols in apple thinning process optimization. Optimization of extraction process to obtain test parameters: ultrasonic power 100 W, temperature 75 ℃, time 25.27 min, solid-liquid ratio 1: 17.45 m L / kg, 55% ethanol content. Under these conditions, the theory of optimal AP content was 255.427 mg / g, prediction and experimental design values were close.2. Macroporous resin adsorption purification apple polyphenol thinning process. This experimental compared AB-8, D-101, NKA-9, X-5 four different types of amberlyst about fruit thinning apple polyphenol adsorption and desorption, finally NKA-9 was the last choice. The separation and purification process parameters was: thinning apple polyphenol concentration 1.5 mg / m L, the injection speed was controlled at 1.0 mg / min, using an initial concentration of polyphenol extract, elution rate 1.0 mg / min.3. Apple polyphenols identification and analysis. HPLC methods was used to ingredient qualitative and quantitative analysis. The results showed that there were six kinds of polyphenols in Fuji apple thinning fruit-phlorizin, quercetin, rutin, quercetin, catechin, epicatechin and chlorogenic acid, their contents were catechin 2.138 ×102 μg/g, chlorogenic acid 1.417×10~3 μg/g, epicatechin 2.507×10~3 μg/g, rutin 5.7 μg/g, phlorizin 1.368×10~3 μg/g,querchtin 2.048×102 μg/g.