| 山葡萄籽中原花青素提取工艺优化 |
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| 引用本文： | 王新伟,赵滢,沈育杰.山葡萄籽中原花青素提取工艺优化[J].食品科学,2011,32(10):21-24. |
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| 作者姓名： | 王新伟 赵滢 沈育杰 |
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| 作者单位： | 中国农业科学院特产研究所 |
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| 基金项目： | 农业部作物种质资源保护项目(NB2010-2130135-36); 国家现代农业产业技术体系建设专项(nycytx-30-01) |
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| 摘 要： | 目的：通过单因素与正交试验研究不同的提取温度、料液比、时间、溶剂体积分数等因素对原花青素提取率的影响，确定最佳提取工艺参数。方法：以山葡萄籽为原料，乙醇作为提取剂，通过香草醛-HPLC法测定提取物中原花青素的提取率，香草醛法测定黄烷-3-醇单体与原花青素的总含量，HPLC法测定黄烷-3-醇单体的含量，二者之差为原花青素总含量。结果：最佳工艺参数为乙醇体积分数70%、提取时间120min、提取温度60℃、料液比1:5(g/mL)。结论：在此工艺参数下，原花青素提取率为3.12%。
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| 关 键 词： | 山葡萄籽 原花青素 提取 香草醛 HPLC |
Optimization of Extraction Process for Proanthicyanidins from Amur Grape Seeds |
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| WANG Xin-wei,ZHAO Ying,SHEN Yu-jie.Optimization of Extraction Process for Proanthicyanidins from Amur Grape Seeds[J].Food Science,2011,32(10):21-24. |
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| Authors: | WANG Xin-wei ZHAO Ying SHEN Yu-jie |
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| Affiliation: | Institute of Special Wild Economic Animal and Plant Science, Chinese Academy of Agricultural Sciences, Jinlin 132109, China |
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| Abstract: | Objective:To investigate the effects of temperature,time and ethanol concentration and material/liquid ratio on proanthicyanidins extraction from Amur grape seeds through single-factor and orthogonal tests and to explore the optimal extraction process.Methods: Ethanol was used for the extraction of proanthicyanidins.The total content of flavan-3-ol monomers and proanthicyanidins(both of them can be simultaneously extracted by ethanol) was determined by vanillin method,and the method used to determine the co... |
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| Keywords: | Amur grape seeds proanthocyanidins extraction vanillin HPLC |
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