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%。
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 content of flavan-3-ol monomers was HPLC.Thus,the content of proanthicyanidins could be calculated as the difference between the two determined values.Results： The optimal extraction process conditions were extraction temperature of 60 ℃,ethanol concentration of 70%,extraction time of 120 min and material/liquid ratio of 1：5（g/mL）.Conclusion： Under the optimal extraction conditions,the extraction rate of proanthicyanidins from Amur grape seeds was up to 3.12%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期21-24,共4页
Food Science
基金
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)
