| 葡萄籽中原花青素提取工艺研究 |
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| 引用本文： | 李凤英,李春华. 葡萄籽中原花青素提取工艺研究[J]. 中国食品学报, 2003, 3(4): 67-70 |
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| 作者姓名： | 李凤英 李春华 |
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| 作者单位： | 河北科技师范学院食品工程系,昌黎,066600 |
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| 摘 要： | 原花青素是葡萄籽中含有的一种重要的生理活性物质。通过对不同溶剂、不同浸提时间、不同乙醇浓度、不同料液比等单因素的浸提效果进行比较分析,确定了最佳的单因素水平。通过正交实验,得出了原花青素提取的最佳工艺条件是:60％乙醇,料液比1∶5,在常温密闭条件下浸提28h。
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| 关 键 词： | 葡萄籽 原花青素 提取 |
| 文章编号： | 1009-7848(2003)04-0067-04 |
| 修稿时间： | 2003-09-05 |
Study on the Extraction of Proanthocyanidin from Grape Seeds |
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| Li Fengying,Li Chunhua. Study on the Extraction of Proanthocyanidin from Grape Seeds[J]. Journal of Chinese Institute of Food Science and Technology, 2003, 3(4): 67-70 |
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| Authors: | Li Fengying Li Chunhua |
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| Abstract: | Proanthocyanidin is a main physioligically active substance in grape seeds. The best level of each factors including solvent, extraction time, ethanol concentration and the ratio of grape seeds weight to solvent volume (w/v) in extraction of proanthocyanidin from grape seeds was determined. The optimal processing techniques was found through orthogonal experiment, grape seeds were soaked with 60% of ethanol at 1 :5 of w/v and sealed for 28 hours at room temperature. |
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| Keywords: | Grape seeds Proanthoeyanidin Extraction |
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