Journal Of
Polyphenols

Abstract: Abstract As a new resource food, Aronia melanocarpa is rich in fl avonoids, which has a broad development prospect. In order to obtain a higher extraction rate of fl avonoids, cellulase was used to extract total fl avonoids from the fruits of Aronia melanocarpa by ultrasonic-assisted enzymatic extraction (UAEE). The extraction process was optimized by single factor experiment and orthogonal experiment. The optimum conditions were as follows: enzymatic hydrolysis time 2.0 h, enzymatic hydrolysis temperature 37 ℃, enzyme content 0.5% (by weight of fruit pulp), ethanol concentration 90%, solid-liquid ratio 1 : 20, enzymatic hydrolysis temperature 37 ℃, enzymatic hydrolysis temperature 37 ℃, enzyme content 0.5% (by weight of fruit pulp), ethanol concentration 90%. Ultrasonic extraction time 1.0h, temperature 45 ℃. Under the above conditions, the extraction yield of fl avonoids reached 1.455 mg/g. Compared with ultrasonic-assisted extraction (UAE), the extraction yield was signifi cantly improved. Therefore, ultrasonic-assisted enzymatic hydrolysis is an eff ective method for the extraction of total fl avonoids from Aronia melanocarpa.

Key words: Aronia melanocarpa, cellulase, ultrasonic-assisted