Abstract:In this study, we chose seabuckthorn fruit as raw material. Based on the single factor expriment, three factors including storage time, ultrasonic time and extraction temperature were selected as independent variables, and the degradation rate of flavonoids and polysaccharides was selected as response value. Then, the degradation rate of flavonoids and polysaccharides in seabuckthorn fruit was optimized by response surface method. We found that the optimal degradation conditions of flavonoids were: storage time of 10 days, ultrasonic time of 114 min, and extraction temperature of 73.62 ℃; for polysaccharide: storage time of 10 days, ultrasonic time of 115.2 min, and extraction temperature of 71.30 ℃. The degradation rates of flavonoids and polysaccharides were 70.11% and 67.30%, respectively. The variation law and degradation kinetics of flavonoids and polysaccharides in seabuckthorn fruit with various factors were studied, and a storage period prediction model was established. The results showed that in 5~10 days of the storage time, the degradation of flavonoids and polysaccharides fits with the first order kinetics model, and the degradation activation energy Ea is 63.53 and 68.40 kJ/mol. This study could provide a theoretical basis for the selection of storage period of seabuckthorn fruit.
