摘要
采用乙醇提取紫番薯原花青素,运用AB-8大孔树脂进行纯化,洗脱液分别为体积浓度10%、30%、50%和70%的乙醇。洗脱液经浓缩、冷冻干燥制得4种紫番薯原花青素样品,并对每个样品的稳定性进行了研究。
Procyanidins in purple sweet potatoes extracted by ethanol were studied. And the extract was purified with AB-8 macroporous resin. The eluent concentration included 10%, 30%, 50% and 70% of ethanol solution. Four samples were obtained by concentration and freeze drying treatment. Stability of each sample was studied.
出处
《食品工程》
2012年第2期24-27,共4页
Food Engineering
关键词
紫番薯
原花青素
稳定性
purple sweet potatos
procyanidins
stability
