摘要
研究了不同萃取溶剂及干燥方式对杨梅多酚和花青素含量的影响。结果表明,在固定料液比、超声波功率、提取时间的条件下,与水相比,含有甲醇、乙醇的萃取溶剂可明显提高多酚、花青素的提取率,其中50%乙醇对杨梅多酚、花青素的提取率最高;采用鼓风60℃干燥、真空60℃干燥、冷冻干燥3种干燥方式,对杨梅多酚以及花青素的含量有明显的影响,其中以冷冻干燥方式对其中的多酚以及花青素的保留率最高。
The effects of different extraction solvents and drying methods on contents of polyphenols, anthocyanins in bayberries were investigated in this paper. The results showed that methanol and ethanol in extraction solvents can significantly improve the yields of polyphenols and anthocyanins at a fixed conditions of solid-liquid ratio, ultrasonic power and extraction time. The highest yields of polyphenols and anthocyanind in bayberries were obtained from 50% ethanol. It was obviously effect on the yields of polyphenols and anthocyanins by different drying methods of blast drying in 60 ℃, vacuum drying in 60 ℃ and freeze drying. And the highest yield was detected in freeze-drying method.
出处
《食品科技》
CAS
北大核心
2014年第2期96-98,103,共4页
Food Science and Technology
基金
公益性行业(农业)科研专项(201303073-2-1)
关键词
杨梅
多酚
花青素
干燥方式
bayberry
polyphenol
anthocyanin
drying methods
