期刊文献+

AB-8树脂对葡萄籽原花青素按聚合度分离特性的研究 被引量:9

Study on the fractionation of grape seed procyanidins by AB-8 adsorbent resin
原文传递
导出
摘要 AB-8树脂对葡萄籽原花青素具有吸附量大、解吸率高、选择性好等特点,适于分离并得到纯度较高的葡萄籽原花青素。对其分级分离特性的研究表明,采用AB-8树脂吸附分离原花青素,通过逐步提高乙醇浓度(10%~50%)可以将原花青素按聚合度由低到高的顺序依次洗脱下来,从低浓度乙醇洗脱液中可以得到低聚体含量相对较高的原花青素组分,并且可用于原花青素的工业化生产。 AB-8 resin was selected for the fractionation of grape seed procyanidins for its excellent adsorption and desorption properties, a product with procyanidin content can be obtained by isolation on AB-8 resin. Furthermore, fractionation of procyanidins according to DP was performed on AB-8 resin. By elution with increasing ethanol concentration, procyanidins were recovered according to increasing DP in sequence, fractions with relatively higher content of oligomeric procyanidins can be obtained from elute of low ethanol concentration. This procedure can be further applied to large-scale preparation.
出处 《食品科技》 CAS 北大核心 2007年第6期60-64,共5页 Food Science and Technology
关键词 葡萄籽 原花青素 AB-8吸附树脂 聚合度 grape seeds procyanidins AB-8 adsorbent resin degree of polymerization
  • 相关文献

参考文献10

  • 1Lotito S B,Actis-Goretta L,Renart M L,et al.Influence of oligomer chain length on the antioxidant activity of procyanidins[J].Biochemical and Biophysical Research Communications,2000,276:945-951
  • 2孙芸,徐宝才,谷文英,熊晓辉.葡萄籽原花青素的聚合度与抗氧化活性关系[J].食品与发酵工业,2006,32(10):41-46. 被引量:39
  • 3US Patent 5968517
  • 4US Patent 5484594
  • 5US Patent 5912363
  • 6US Patent 5712305
  • 7孙芸,谷文英.硫酸-香草醛法测定葡萄籽原花青素含量[J].食品与发酵工业,2003,29(9):43-46. 被引量:117
  • 8Matthews S,Mila I,Scalbert A,et al.Method for estimation of proanthocyanidins based on their acid depolymerization in the presence of nucleophiles[J].J Agric Food Chem,1997,45:1195-1201
  • 9Kennedy-J-A,Jones-G-P.Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol[J].J Agric Food Chem,2001,49(4):1740-1746
  • 10Saucier C,Mirabel M,Daviaud F,et al.Rapid Fractionation of grape seed proanthocyanidins[J].J.Agric Food Chem,2001,49:5732-5735

二级参考文献17

  • 1Singleton V L, Rossi J A. Am J Enol Vitic, 1965,16 : 144 -- 158.
  • 2Broadhurst R B, Jones W T. J Sci Food Agilc.1978,29:788--794.
  • 3Swain By T, Hills W E. J Sci Food Agilc, 1959,10:63--68.
  • 4Porter L J, Hrstich L N, Chan B G. Phytochemistry, 1986, 25:223--230.
  • 5Rigaud J, Escribano-Bailon M T et al. J Chromatogr, 1993, A 654:255--260.
  • 6Baoshan S, Ricardo-da-Silva J M, Spranger I. J Agric Food Chem, 1998, 46 : 4267-- 4274.
  • 7Sarkar S K, Howarth R E. J Agric Food Chem,1976, 24(2) : 317-- 321.
  • 8Saint-Cricq-de-Gaulejac N,Vivas N,Freitas V de,et al.The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method[J].J Sci Food Agric,1999,79(8):1 081~1 090
  • 9Silva J M R da,Darmon N,Fernandez Y,et al.Oxygen free radical scavenger capacity in aqueous models of different procyanidins from grape seeds[J].J Agric Food Chem,1991,39(9):1 549~1 552
  • 10Lotito S B,Actis-Goretta L,Renart M L,et al.Influence of oligomer chain length on the antioxidant activity of procyanidins[J].Biochemical and Biophysical Research Communications 2000,276:945~951

共引文献152

同被引文献80

引证文献9

二级引证文献55

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部