摘要
对苹果皮中原花青素的提取工艺条件进行了优化,在单因素的基础上,采用L9(34)正交试验设计,研究乙醇浓度、料液比、提取时间和提取温度对苹果皮中原花青素得率的影响。结果表明,对苹果皮原花青素得率的影响顺序是:乙醇浓度>料液比>提取时间>提取温度,有机溶剂提取苹果皮原花青素的最佳工艺条件是:乙醇浓度60%,料液比1:10(g/mL),提取温度65℃,提取时间120min,原花青素得率达到2.82mg/g干皮。
The extraction technology of procyanidins from the apple pericarp was optimized.Based on single factor test,the effect of ethanol concentration,extraction time,extraction temperature,solid/liquid ratio（g/mL）on the extraction rate of procyanidins was studied according to L9（34）orthogonal test.The results showed that the order of the factors influencing the extraction by the water bath method were：ethanol concentrationsolid/liquid ratio（g/mL）extraction timeextraction temperature.The optimum extracting conditions of procyanidins from the apple pericarp by orthogonal test were：adding 10%（v/v）of 60% alcohol and extracting for 120 minutes at 65℃.The extraction of procyanidins was 2.82mg/g under the above conditions.
出处
《中国食品添加剂》
CAS
北大核心
2011年第5期112-116,共5页
China Food Additives
关键词
苹果皮
原花青素
提取
正交试验
apple pericarp
procyanidins
extraction
orthogonal
