摘要
以原花青素含量为指标,在单因素试验的基础上,采用正交L9(34)设计,考察回流提取温度、提取时间、乙醇浓度、料液比等因素对原花青素得率的影响。结果表明,影响顺序是乙醇浓度>提取时间>料液比>提取温度,最优提取工艺为用70%乙醇在70℃下提取2次,每次1.0 h,原料和乙醇用量比为11∶0。
The experiment was conducted to optimizing the best extraction condition for extracting proan- thocyanidins from sorghum grain. It was shown that the order of effect was ethanol concentration 〉 refluxing extraction time 〉 material-liquid ratio 〉 refluxing extraction temperature. The best extraction process is ethanol concentration of 70%, extraction temperature of 70 ℃, extraction twice, extracting 1 hour and material-liquid ratio of 1：10.
出处
《食品科技》
CAS
北大核心
2008年第4期123-126,共4页
Food Science and Technology
基金
中国农业科学院人才基金项目
关键词
高粱
原花青素
提取
sorghum
proanthocyanidins
extraction
