摘要
对香蕉皮单宁的提取工艺进行了研究,通过L9(33)正交实验,得出最优化工艺条件为:液料比14mL/g、温度40℃、10h;同时对单宁含量与香蕉皮褐变的关系进行了初步研究,结果表明单宁参与了香蕉皮的褐变,单宁含量越高褐变越严重,在碱性条件下,单宁对褐变的影响更大。
The extraction technology of tannins trom banana peel was studied m this paper, anu the optimum extraction parameters were obtained by the perpendicular design of L9 （3^3）factors,i.e.,the liquid-to-solid ratio is 14mL/g; temperature is 40℃; time at 10 hours. At the same time, the relations of tannins and banana peel browning was preliminary studied. The results show that tannins participated in banana peel browning, the tannins content increase led to more serious browning, moreover, the tannins would lead to banana peel browning more easily under the alkaline condition.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期3-6,共4页
Food Research and Development
基金
广东省农业攻关重大专项(2004B20401007)
关键词
香蕉皮
单宁
提取
褐变
banana peel
tannins
extraction
browning
