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| 微波提取山楂果中原花青素工艺的研究 | |
| 引用本文： | 赵春艳,张泽生,刘海俊. 微波提取山楂果中原花青素工艺的研究[J]. 食品研究与开发, 2005, 26(6): 37-40 |
| 作者姓名： | 赵春艳 张泽生 刘海俊 |
| 作者单位： | 天津科技大学食品工程与生物技术学院食品科学专业,天津,300222 |
| 基金项目： | 本课题属“留学回国人员科研启动基金”资助项目,教外司留[2004]527号 |
| 摘 要： | 采用微波提取方法,微波功率为340W,以山楂果中原花青素含量为考察指标,研究提取溶剂种类、浓度、料液比、提取时间、提取次数等因素对原花青素提取效果的影响.通过正交实验,确定微波提取山楂果中原花青素的最佳工艺条件为：提取溶剂60%乙醇,料液比1：10,提取时间210s,提取2次. |
| 关 键 词： | 微波 山楂 原花青素 提取 |
| 收稿时间： | 2005-07-05 |
| 修稿时间： | 2005-07-05 |
STUDY ON MICROWAVE IRRADIATION OF PROANTHOCYANDINS FROM HAWTHORN FRUIT |
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| ZHAO Chunyan,ZHANG Zesheng,LIU Haijun. STUDY ON MICROWAVE IRRADIATION OF PROANTHOCYANDINS FROM HAWTHORN FRUIT[J]. Food Research and Developent, 2005, 26(6): 37-40 | |
| Authors: | ZHAO Chunyan ZHANG Zesheng LIU Haijun |
| Affiliation: | Department of Food Science, College of Food Engineering and Biology Technology, Tianjin University of Science and Technology ,Tianjin ,300222 |
| Abstract: | Microwave irradiation was chosen as the optimum extracting method, microwave power was 340W. The content of proanthocyandins from hawthorn fruit was regarded as the index of examination, this paper studied the extracting solvent, concentration, solid-liquid ratio, extracting time and extracting times, as factors of impacting on the extraction. According to the orthogonal experimental design, the optimum extracting condition of proanthocyandins from hawthorn fruit was showed as follows:extracting solvent was 60% ethanol, solid-liquid ratio was 1:10, extracting time was 210s and extracting twice. |
| Keywords: | microwave hawthorn proanthocyandins extracting |
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