中国食品添加剂Issue(5)：112-116,5.
正交试验法优化苹果皮中原花青素的提取工艺研究
The optimization of extraction technology of procyanidins from apple pericarp by orthogonal experiment
扶庆权1
作者信息
- 1. 南京晓庄学院生物化工与环境工程学院,南京211171
- 折叠
摘要
Abstract
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 L,( 34 ) orthogonal test. The results showed that the order of the factors influencing the extraction by the water bath method were; ethanol concentration > solid/liquid ratio (g/mL) > extraction time > extraction 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.关键词
苹果皮/原花青素/提取/正交试验Key words
apple pericarp/ procyanidins/ extraction/ orthogonal分类
轻工纺织引用本文复制引用
扶庆权..正交试验法优化苹果皮中原花青素的提取工艺研究[J].中国食品添加剂,2011,(5):112-116,5.
