摘要
对我国陕北糯高粱米糠中原花青素提取工艺进行研究。通过正交试验对提取工艺进行优化。结果表明,超声波提取糯高粱米糠原花青素的最佳工艺条件为:乙醇浓度50%,提取温度50℃,提取时间25min,料液比1:40。并对提取物进行纯化,产品纯度为83.4%。
The extraction of proanthocyanidins from rice brain of northern, China, Shaanxi Sorghum seed was studied.Ultrasonic extraction method was chosen.The extraction conditions were optimized by orthorhombic analysis. The results showed that the best extracting condition was： alcohol concentration 50 %,temperature 50 ℃, extraction 25 min and material-solution ratio 1：40.The produced proanthocyanidins were purified, purity of the product was 83.4 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期186-189,共4页
Food Research and Development
关键词
糯高粱
米糠
原花青素
超声波
提取
纯化
glutinous sorghum
rice brain
proanthocyanidins
ultrasonic
extraction
purification
