摘要
为准确地掌握蓝莓酒中原花青素的有效含量,优化蓝莓酒中原花青素的提取工艺,该研究采用乙醇浸提法提取蓝莓酒中原花青素,并利用单因素试验及响应面试验对蓝莓酒中原花青素的提取工艺进行优化。结果表明,最佳提取工艺条件为:提取时间57 min,料液比1∶7(g∶m L),乙醇体积分数67.0%,提取温度55℃。在此最佳条件下,原花青素平均得率为4.86 mg/g。
In order to accurately master the effective content of proanthocyanidins in blueberry wine, and optimize the extraction process of proanthocyanidins in blueberry wine. In this study, using ethanol extraction method to extract proanthocyanidins from blueberry wine, and the extraction process wine was optimized by single factor test and response surface test. The results showed that the optimal extraction conditions were as follows: extraction time 57 min,solid-liquid ratio 1∶7(g∶ml), ethanol volume fraction 67.0%, extraction temperature 55 ℃. Under these optimal conditions, the average yield of procyanidins was 4.86 mg/g.
作者
蒋思峡
王士超
胡鹏刚
JIANG Sixia;WANG Shichao;HU Penggang(Department of Food Science and Engineering,Moutai Institute,Renhuai 564500,China;Kweichow Maotai Co.,Ltd.,Renhuai 564507,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2021年第10期134-138,共5页
China Brewing
基金
合肥市科技局市校联合科技研发资金项目(遵市科合HZ[2020]304)
茅台学院校级自然科学项目(myk2019006)。
关键词
蓝莓酒
原花青素
乙醇提取法
blueberry wine
proanthocyanidins
ethanol extraction
