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Position: Home > Articles > Research on Extraction Technology of Resveratrol and Procyanidin from Red Skin of Peanut FOOD SCIENCE 2005,26 (7) 144-148

花生红衣中白藜芦醇、原花色素提取工艺的研究

作  者:
刘大川;刘强;吴波;徐金发
单  位:
武汉工业学院;山东青岛淳金植物油有限公司
关键词:
白藜芦醇;原花色素;花生红衣;提取
摘  要:
对超声波辅助提取花生红衣中白藜芦醇、原花色素的工艺进行了研究。从5种常用试剂中选择出乙醇作为提取剂,并在单因素实验的基础上,通过正交实验优化了白藜芦醇、原花色素的提取条件:料液比1:6,温度70℃,乙醇浓度60%,提取时间20min,pH3,提取次数1次;在最佳工艺条件下,白藜芦醇、原花色素的提取得率分别为0.036%、4.96%。
译  名:
Research on Extraction Technology of Resveratrol and Procyanidin from Red Skin of Peanut
作  者:
LIU Da-chuan1,LIU Qiang1,WU Bo1,XU Jin-fa2(1. Wuhan Polytechnic University, Wuhan 430023, China;2.Qingdao Chunjin Plant Oil Limited Company, Pingdu 266700, China)
关键词:
resveratrol;procyanidin;red skin of peanut;extraction
摘  要:
Research has been carried out on the technology of extracting resveratrol and procyanidin from the red skin of peanutsassisted by ultrasonics. Ethanol has been selected among 5 kinds of common solvents to extract these two substances. Based onsingle factor experiment, the extraction conditions had been optimized by orthogonal analysis. The optimum extraction condi-tions were as follows: the rato of solid to solution was 1:6, the temperature 70℃, the concentration of ethanol 60%, extractiontime 20min, pH3 and the number of extraction times 1. Under these optimized conditions, the yields of resveratrol andprocyanidin were respectively 0.036% and 4.96%。

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