| 超声波法提取紫番薯原花青素的工艺条件研究 |
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| 引用本文： | 王文君,向灿辉,王江,陈阳,邓镇涛. 超声波法提取紫番薯原花青素的工艺条件研究[J]. 食品科技, 2011, 0(2): 179-182 |
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| 作者姓名： | 王文君 向灿辉 王江 陈阳 邓镇涛 |
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| 作者单位： | 遵义医学院珠海校区; |
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| 基金项目： | 遵义医学院基金项目(2008F-356); 贵州省科技厅项目(黔科合J字[2009]2291号) |
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| 摘 要： | 以紫番薯为原料,研究其原花青素的超声波辅助提取工艺条件。采用单因素实验和正交实验,探讨提取剂、提取次数、提取剂浓度、温度、料液比、pH等因素对紫番薯原花青素提取率的影响,并以吸光度作为提取率的评价指标,分析最佳提取条件。结果表明:最佳工艺条件为30%乙醇做提取剂,料液比为1:25,pH为6,超声波处理20 min,提取次数为2次,原花青素的提取率为7.442 mg/g。
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| 关 键 词： | 紫番薯 原花青素 超声波法 紫外分光光度法 |
Extraction conditions of the proanthocyanidins from purple sweet potatos by the ultrasound-assisted extraction |
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| WANG Wen-jun,XIANG Can-hui,WANG Jiang,CHEN Yang,DENG Zhen-tao. Extraction conditions of the proanthocyanidins from purple sweet potatos by the ultrasound-assisted extraction[J]. Food Science and Technology, 2011, 0(2): 179-182 |
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| Authors: | WANG Wen-jun XIANG Can-hui WANG Jiang CHEN Yang DENG Zhen-tao |
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| Affiliation: | WANG Wen-jun,XIANG Can-hui,WANG Jiang,CHEN Yang,DENG Zhen-tao(Zunyi Medical College Zhuhai Campus,Zhuhai 519041) |
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| Abstract: | Ultrasound-assisted extraction of the proanthocyanidins from the purple sweet potatos was investigated by examining the effects of solvents,extraction times,solvent concentration,temperature,solid-liquid ratio and pH on the proanthocyanidins yield using single factor method coupled with orthogonal assay design.Results showed the best extraction conditions is as follows,ethanol concentration of 30%,solid-liquid ratio of 1:25,pH6,extraction time is 20 min,extraction times as 2.Under such conditions,the yield ... |
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| Keywords: | purple sweet potato proanthocyanidins ultrasound-assisted extraction UV spetrophotometry |
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