食品与发酵工业2012，Vol.38Issue(1)：233-237,5.
海南蒲桃果实原花青素的提取
Technology of Extraction of Proanthocyanidins from the Fruit of Syzygium cumini（L.） Skeels
摘要
Abstract
S.cumini fruit at eighty percent ripe stage was used as material for this research.The extraction of proanthocyanidins from the fruits was studied by butanol-hydrochloric acid technology.The yield was by measuring the absorbance of the product.According to single factors tests and orthogonal optimization,the results showed that the optimal conditions were： concentration of acetone were 60%（pH=3）,the ratio of extraction solution to sample was 9,the extraction temperature was 60℃ and the extraction time was 2h.The proanthocyanidins yield was 91.52% after being extracted 2 times.The proanthocyanidins content in the S.cumini fruit at eight percent ripe stage was 5.96%,which was 133.04% times of fully ripen fruits.关键词
海南蒲桃/果实/原花青素/提取工艺Key words
S.cumini/fruit/proanthocyanidins/extraction technology分类
轻工纺织引用本文复制引用
张镜,刁树平..海南蒲桃果实原花青素的提取[J].食品与发酵工业,2012,38(1):233-237,5.基金项目
广东省科技计划项目 （）
