School of Food Science and Environmental Health, College of Sciences & Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland.
Food Chem. 2012 Dec 1;135(3):1991-8. doi: 10.1016/j.foodchem.2012.06.068. Epub 2012 Jun 29.
A fractionation method was used to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained contained high amounts of phenolic compounds with high antioxidant capacity. However, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds, both with significant antioxidant capacities. Liquid chromatography-electrospray ionisation mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water was not the ideal solvent to extract the quercetin glycosides.
采用分级提取法从苹果渣（AP）中提取酚类化合物，先用水分步提取，然后用两种不同的有机溶剂对同一残渣进行分步提取。所得水提取物含有大量具有高抗氧化能力的酚类化合物。然而，对同一残渣的第二次和第三次提取仍然提取了相当数量的剩余酚类化合物，它们都具有显著的抗氧化能力。液相色谱-电喷雾离子化质谱（LC-ESI/MS）研究表明，水是提取 AP 中存在的羟基肉桂酸、黄酮醇、黄烷醇、二氢查耳酮和黄酮的良好溶剂。然而，水并不是提取槲皮苷类的理想溶剂。
