摘要
原花青素是一种天然的自由基清除剂和抗氧化剂,具有多种生理功能。文中通过单因素和正交试验确定了黑果枸杞中原花青素的最佳提取条件：反应温度50℃,料液比（g∶m L）1∶10,乙醇体积分数50%,萃取时间40 min。采用浓HCl-香草醛法对5种不同产地枸杞中原花青素的含量进行了测定,其含量为0.18%~2.99%,其中新疆塔县黑果枸杞中原花青素含量最高,为2.99%。
The procyanidins is a kind of natural free radical scavenger and antioxidant, has various physiological function. The optimal extraction condition of procyanidins from Lycium ruthenicum Murray was studied based on single factor and orthogonal test. The results were as follows： the extracting temperature 50 ℃ , the solid-liquid ratio 1： 10, the concentration of ethanol 50% , the extracting time 40 min. The contents of procyanidins of 5 kinds of Lycium bar- barum were determination by HCL-vanillin assay. The content range was from 0. 18 % to 2.99%. The highest 2.99% was from Ta Xian Lycium ruthenicum Murray.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期147-150,共4页
Food and Fermentation Industries
基金
喀什师范学院校内课题青年专项经费资助[No.(14)2525]
关键词
黑果枸杞
原花青素
提取方法
含量测定
Lycium ruthenicum Murray
procyanidins
extraction technology
content determination
