| 草莓中原花青素提取工艺研究 |
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| 引用本文： | 陈红惠,沈清清.草莓中原花青素提取工艺研究[J].文山师范高等专科学校学报,2013,26(3):1-4. |
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| 作者姓名： | 陈红惠 沈清清 |
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| 作者单位： | 文山学院生化系,云南文山,663000 |
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| 摘 要： | 以草莓中原花青素含量为考察指标,研究提取溶剂浓度、提取温度、料液比、提取时间等因素对原花青素提取效果的影响。通过正交试验,确定草莓中原花青素的最佳提取工艺条件为：乙醇浓度70%,料液比1∶20,提取温度50℃,提取时间70 min。在最佳提取条件下原花青素的提取率为24.23%。
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| 关 键 词： | 草莓 原花青素 提取 |
A Study on Extracting Technology of Proanthocyanidins from Strawberry |
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| CHEN Hong-hui
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SHEN Qing-qing.A Study on Extracting Technology of Proanthocyanidins from Strawberry[J].Journal of Wenshan Teachers College,2013,26(3):1-4. |
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| Authors: | CHEN Hong-hui SHEN Qing-qing |
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| Institution: | (Department of Biology and Chemistry,Wenshan University,Wenshan 663000,China) |
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| Abstract: | Using proanthocyanidins content from strawberry as the index of investigation,the effects of ethanol concentration,extraction temperature,ratio of solid-liquid and extraction time on the extraction of proanthocyanidins are studied.The results show that the best extraction conditions are 70% of ethanol,ratio of solid-liquid being 1：20,temperature 50 ℃,and extraction time 70 minutes.Under these conditions the extraction rate is 24.23%. |
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| Keywords: | Strawberry proanthocyanidins extraction |
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