摘要
对苹果中原花青素的提取,分离进行了研究。结果表明,水中加入添加剂A后,对苹果中原花青素的提取效果明显提高。当添加剂浓度为0.06％,用6倍于苹果重量的水(pH8)于80℃温度下提取3次,每次90min,水提取苹果原花青素的效果最佳。浸提液经浓缩后,用H型树脂吸附,分离物产率达0.10％,原花青素的含量为70.50％。此外,利用乙酸乙酯革取及纸层析分析,初步探讨了提取物中原花青素的组成,发现乙酸乙酯相中酚类物质较复杂,其原花青素主要为二聚体,而水相中的原花青素多为高聚体。
The extraction and separation of proanthocyandins in apple was studied. The results showed that the extraction effect of water was improved when added additive A. And water (solvent:apple=6:1v/w) with 0.06% additive A had a best extraction effect when the ground fresh apple was extracted at 80℃ and pH8 for 3×90min. The extracts was concentrated and separated by column packed with H resin. The isolate yield was 0.10% and the content of proanthocyandins was 70.5%. In addition, a preliminary study on the components of the extracts was carded out by EtoAc extraction and paper chromatography analysis, the results exhibited that the proanthocyandins in EtoAC phase were mainly dimers and in water phase were mainly polymers.
出处
《中国食品学报》
EI
CAS
CSCD
2001年第1期30-35,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
苹果
原花青素
提取
分离
鉴定
深加工
Apple Proanthocyandins Extraction Separation Identification
