| 蓝莓花青素的提取工艺条件 |
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| 引用本文： | 王兆雨,徐美玲,朱蓓薇. 蓝莓花青素的提取工艺条件[J]. 大连工业大学学报, 2007, 26(3) |
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| 作者姓名： | 王兆雨 徐美玲 朱蓓薇 |
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| 作者单位： | 大连工业大学,生物与食品工程学院,辽宁,大连,116034;大连工业大学,生物与食品工程学院,辽宁,大连,116034;大连工业大学,生物与食品工程学院,辽宁,大连,116034 |
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| 基金项目： | 辽宁省大连市科技攻关项目 |
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| 摘 要： | 以蓝莓果为原料采用乙醇浸提法提取花青素,确定的最佳提取条件为pH 3.5、浸提温度50℃、浸提60 min,浸提剂乙醇浓度为50%,提取1次.该条件下提取率为5.8%.
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| 关 键 词： | 蓝莓 花青素 提取 |
Optimum conditions for extraction of nnthocyanidin from blueberry |
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| WANG Zhao-yu,XU Mei-ling,ZHU Bei-wei. Optimum conditions for extraction of nnthocyanidin from blueberry[J]. Journal of Dalian Dalian Polytechnic University, 2007, 26(3) |
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| Authors: | WANG Zhao-yu XU Mei-ling ZHU Bei-wei |
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| Abstract: | Anthocyanidin was extracted with ethanol from blueberry.The extraction conditions were examined and the maximal extraction rate was obtained when extracted with 50% ethanol at 50℃ and pH 3.5 for 60 min,in which the yield was 5.8%. |
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| Keywords: | blueberry anthocyanidin extraction |
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