Optimizing the conditions for extracting polyphenols in litchi pericarp and their variation during fruit ripening
Abstract：The study was performed to optimize the conditions for extracting polyphenols in litchi pericarp and to determine their variation rules during fruit ripening.The fruit of cultivar Huaizhi was used as experimental material and the orthogonal experimental design was involved.The major composition and content of polyphenols in unripe green fruit and ripe red fruit were analyzed using HPLC method.The results showed that the optimum extracting conditions were as follows：the ratio of material and solvent was 3︰10,solvent methanol/acetone（1/1,v/v） at 65%,and the extracting time 20 min.The major polyphenols in litchi pericarp were（-）-epicatechin（EC）,（-）-epigallocatechin（EGC） and proanthocyanin A2（PA2）.During fruit ripening,three polyphenol contents declined,especially PA2.This study provides a reference on effectively extracting and utilizing polyphenols in litchi pericarp.
Keywords：Litchi（Litchi chinensis Sonn.）PolyphenolsOptimizing extracting conditionsContent variationRipening
Publication Date：2011-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)