摘要
对超声波辅助提取花生红衣中白藜芦醇、原花色素的工艺进行了研究。从5种常用试剂中选择出乙醇作为提取剂,并在单因素实验的基础上,通过正交实验优化了白藜芦醇、原花色素的提取条件:料液比1:6,温度70℃,乙醇浓度60%,提取时间20min,pH3,提取次数1次;在最佳工艺条件下,白藜芦醇、原花色素的提取得率分别为0.036%、4.96%。
Research has been carried out on the technology of extracting resveratrol and procyanidin from the red skin of peanutsassisted by ultrasonics. Ethanol has been selected among 5 kinds of common solvents to extract these two substances. Based onsingle factor experiment, the extraction conditions had been optimized by orthogonal analysis. The optimum extraction condi-tions were as follows: the rato of solid to solution was 1:6, the temperature 70℃, the concentration of ethanol 60%, extractiontime 20min, pH3 and the number of extraction times 1. Under these optimized conditions, the yields of resveratrol andprocyanidin were respectively 0.036% and 4.96%。
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第7期144-148,共5页
Food Science
关键词
白藜芦醇
原花色素
花生红衣
提取
resveratrol
procyanidin
red skin of peanut
extraction
