食品工业科技2013，Vol.34Issue(8)：123-126,4.
紫藤甘薯茎叶花色苷的提取及其副产物的综合利用
The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product
摘要
Abstract
The stem and leaf of wisteria sweet potato was used as experimental materials in this paper,the best process condition of extraction of anthocyanin and the comprehensive utilization of by-products resources were discussed. The result showed that the optimum ethanol concentration,the ratio of solid to liquid,extraction time,and extraction temperature were 95%,1:40,50℃,24h. In addition,the by-product of extracted anthocyanin also could be used,the yield of leaf protein was 7.32%,the yield of fiber was 13.02%,the content of flavone was 6.07% ,a lot of nutrient substance was contained in its side product,which could be transformed into treasurers to improve the utilization of the stem and leaf.关键词
花色苷/紫藤甘薯茎叶/提取/副产物Key words
anthocyanin/the stem and leaf of wisteria sweet potato/extraction/by-product分类
轻工纺织引用本文复制引用
陈丽,王晨静,王倩娟,陆国权..紫藤甘薯茎叶花色苷的提取及其副产物的综合利用[J].食品工业科技,2013,34(8):123-126,4.基金项目
现代农业产业技术体系建设专项资金项目(CARS-11-B-18). （CARS-11-B-18）
