摘要
原花青素能够阻止自由基的生成并能清除自由基,紫茄子皮中原花青含量丰富,提取其中的原花青素具有重要经济价值。考察浸提时间、乙醇浓度、料液比对原花青素提取率的影响,采用中心组合对提取工艺的料液比、浸提时间和乙醇浓度三因子进行响应面设计,得出原花青素最佳提取条件为料液比1∶15(g/m L)、浸提时间4 h、乙醇浓度80%时,提取率最高为10.46%。
Proanthocyanidins can prevent the formation of free radicals and also can eliminate them. It has an important economic value to extract the abundant proanthocyanidins from purple eggplant peel. Also,the effect that extraction time,ethanol concentration and solid-liquid ratio had on the extraction rate of proanthocyanidins was investigated. Then,the response surface of solid-liquid ratio,extraction time,ethanol concentration in extraction process was designed through using the central composite. It reached a conclusion that the optimum extraction conditions of proanthocyanidins inside purple eggplant peel were as following：the solid-liquid ratio was1 ∶ 15（g/m L）,extraction time was 4 h,and ethanol concentration was 80 %. In such case,the highest extraction rate was 10.46 %.
作者
公云
杨平
GONG Yun YANG Ping(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, Liaoning, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第2期70-73,共4页
Food Research and Development
关键词
紫茄子皮
原花青素
响应面法
purple eggplant peel
proanthocyanidins
response surface methodology
