文献类型：期刊文献

中文题名：超声辅助提取紫甘蓝中原花青素工艺的优化(英文)

英文题名：Optimized Ultrasound-assisted Extraction of Proacyanidins from Purple Cabbage

作者：栾娜[1];刘行[1]

第一作者：栾娜

机构：[1]北京联合大学应用文理学院

第一机构：北京联合大学应用文理学院

年份：2013

期号：3

起止页码：512-515

中文期刊名：农业科学与技术：英文版

基金：Supported by Science and Technology Project of Beijing Education Commission (KM200811417002)~~

语种：中文

中文关键词：紫甘蓝;原花青素;超声波;提取

外文关键词：Purple cabbage; Proacyanidins; Ultrasound; Extraction

摘要：[目的]优化超声辅助提取紫甘蓝中原花青素工艺。[方法]采用超声辅助提取技术对紫甘蓝中的原花青素的提取工艺进行研究。通过单因素试验研究了乙醇浓度、温度、时间、料液比和超声功率对原花青素提取率的影响,并在单因素试验的基础上,采用L16(45)正交试验确定了超声提取紫甘蓝中原花青素的最佳工艺条件。[结果]超声提取紫甘蓝中原花青素的最佳工艺条件为乙醇浓度50%、料液比1∶20、提取温度50℃、提取时间1h、超声功率540W。在此条件下,原花青素的提取率为104.8mg/g。[结论]该研究为为科学合理开发利用紫甘蓝提供理论依据。
[Objective] The paper was to optimize ultrasound-assisted extraction of proacyanidins from purple cabbage. [Method] The ultrasound-assisted extraction technology was used to study the extraction of proacyanidins from purple cabbage. The effect of ethanol concentration, temperature, time, material-solution ratio and the power of ultrasound on extracting efficiency were studied by single-factor experiment. Based on this, L16（4%orthogonal test were conducted to determine the optimal condi- tion for extraction of proacyanidins from purple cabbage. [Result] The optimal condi- tion for extraction of proacyanidins from purple cabbage was as follows： ethanol concentration 50%, extraction temperature 50℃, extraction time 1 h, extraction power 540 W, material-liquid ratio 1：20. The extraction rate of procyanidins under this condition reached 104.8 mg/g. [Conclusion] The study provided a theoretical basis for scientific and reasonable utilization of procyanidins in purple cabbage.