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超声辅助溶剂提取灰白毛莓中花色苷的工艺研究 被引量:1

Study on Ultrasonic-Assisted Extraction of the Anthocyanins from Rubus tephrodes Hance
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摘要 为了确定超声辅助溶剂提取灰白毛莓花色苷的最佳工艺,以花色苷得率为指标,通过单因素试验研究了提取溶剂乙醇的体积分数、提取温度、盐酸浓度和料液比对灰白毛莓花色苷得率的影响。在单因素试验的基础上,通过正交试验确定了灰白毛莓中花色苷的最佳提取工艺:乙醇体积分数70%、温度40℃、酸浓度0.1%、料液比1︰15(g/m L)。在此条件下,花色苷的得率达到11.44 mg/g。此试验结果为工业提取灰白毛莓中花色苷提供依据。 In order to obtain the optimum extraction condition of anthocyanins in the Rubus tephrodes Hance,the yield rate of anthocyanins was selected as index.The effect of ethanol concentration,extraction temperature,concentration of hydrochloric acid and ratio of solid to liquid on the yield rate of anthocyanin was studied by single factor experiment.On the basis of single factor,the optimum extraction conditions of anthocyanins from the Rubus tephrodes Hance were obtained by orthogonal experiment,and the results showed that the optimum extraction conditions were as follows:ethanol concentration 70%,temperature 40 ℃,concentration of hydrochloric acid 0.1%,and ratio of solid to liquid 1︰15(g/m L).Under such conditions,the yield of anthocyanin extracted from the Rubus tephrodes Hance was 11.44 mg/g.This experiment laid the foundation for the industrial extraction of anthocyanins from the Rubus tephrodes Hance.
作者 杜静 闫园园 汤曼玲 张杭琳 黄兰 张海龙 DU Jing;YAN Yuanyuan;TANG Manling;ZHANG Hanglin;HUANG Lan;ZHANG Hailong(College of Biological and Food Engineering, Huaihua University (Huaihua 418008)
出处 《食品工业》 CAS 北大核心 2018年第5期90-93,共4页 The Food Industry
基金 怀化学院校级项目(HHUY2016-14)
关键词 灰白毛莓 花色苷 提取 超声辅助 Rubus tephrodes Hance anthocyanins extract ultrasonic-assisted
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