摘要
采用超声波提取方法对我国陕北高梁米糠中原花青素提取工艺进行研究。通过正交实验对提取工艺进行优化。结果表明,超声波提取高梁米糠原花青素的最佳工艺条件为乙醇浓度60%,提取温度50℃,提取时间40min,料液比1:30。采用固相萃取方法对提取物进行纯化,产品纯度为91.34%,原花青素的得率为2.19%;同时测定了提取物的抗氧化能力。
In this paper, the extraction of proanthocyanidins from rice brain of Chinese northern Shaanxi Sorghum seed was studied. Ultrasonic extraction method was chosen. The extraction conditions were optimized by orthorhombic analysis. The results showed that the best extracting condition was： alcohol concentration 60%, temperature 50℃ extraction 40 min and material-solution ratio 1：30. The produced proanthocyanidins were purified by solid-phase extration. The ability in antioxidation were evaluated.
出处
《食品科技》
CAS
北大核心
2008年第10期145-148,共4页
Food Science and Technology
关键词
高梁
米糠
原花青素
超声波
提取
纯化
抗氧化
sorghum
rice brain
proanthocyanidins
ultrasonic
extraction
purification
antioxidation
