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长白山笃斯越桔果实原花青素浸提工艺的研究

Study on Extracting Process of Proanthocyandins from Fruit of Vaccinium uliginosum L.

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【作者】 张兴茂林松毅刘静波王二雷

【Author】 ZHANG Xing-mao,LIN Song-yi,LIU Jing-bo,WANG Er-lei (Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China)

【机构】 吉林大学军需科技学院营养与功能食品研究室吉林大学军需科技学院营养与功能食品研究室 吉林长春130062吉林长春130062

【摘要】 本实验以吉林省长白山野生笃斯越桔为研究对象,对比分析了料液比、浸提温度、浸提时间、浸提次数等工艺参数对原花青素浸提率影响情况,并利用L9(34)正交试验设计优化出最佳浸提工艺参数为:浸提溶剂60%乙醇,浸提温度60℃,料液比1:50,浸提时间80min,浸提两次,原花青素得率9.40%,为深入研究笃斯越桔中原花青素分离纯化工艺奠定工作基础。

【Abstract】 Vaccinium uligiosum L., which is distributed widely in Changbai Mountain of Jilin Province, was studied mainly. In order to find the optimal conditons on extraction of proanthocyandins, the ratio of solid to liquid, extracting temperature, extracting time, extracting times were investigated. And then, the L9(34)orthogonal design was conducted, the optimal parameters of extraction were as follow: solvent 60% of alcohol, temperature 60℃, the ratio of solid to liquid 1:50, time 80min, times 2, the yield of proanthocyandins was 9.4%, which lad a good foundation for the deep separation and purification of proanthocyandins.

【基金】 吉林省科技厅应用基础研究项目(20050567);吉林大学农学部大学生科技创新基金资助项目(2007051848)
  • 【分类号】TQ914
  • 【被引频次】29
  • 【下载频次】341
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