摘要
对黑莓果酒下脚料黑莓渣中原花青素的提取工艺进行研究,确定其最佳提取工艺。通过单因素试验和正交试验,以香草醛法测定提取物中原花青素的提取率为考察指标。结果表明,黑莓渣中原花青素的最佳提取工艺参数为:提取溶剂为60%vol的乙醇、提取温度80℃、料液比1∶8、提取时间60 min。在此工艺参数下,原花青素提取率为1.92%。
The extraction of proanthicyanidins from blackberry pomace was studied and the best extracting technical parameters were summed up through single factor test and orthogonal test with the extracting rate （measured by vanillin assay） ofproanthicyanidins as evaluating index as follows： ethanol of 60 %vol used as extraction solvent, extraction temperature at 80℃, the ratio of material to liquid was 1：8, and extraction time was 60 min. Under the above conditions, the extraction rate of proanthicyanidins from blackberry pomace was up to 1.92 %.
出处
《酿酒科技》
北大核心
2012年第12期90-92,共3页
Liquor-Making Science & Technology
关键词
果酒
黑莓渣
原花青素
提取工艺
wine
blackberry pomace
proanthicyanidins
extracting technology
