摘要
对刺葡萄籽中原花青素的提取和纯化工艺做了初步的研究。采用传统的溶剂提取法,对影响提取效果的4个主要因素——提取剂浓度、料液比、提取温度和提取时间进行了研究,通过正交分析得出最佳提取工艺:提取剂为70%乙醇,料液比(w/v)为1∶7,提取温度为60℃,提取时间为2h。并用有机溶剂萃取法初步分离出低聚原花青素和高聚原花青素。通过HPLC对原花青素低聚物进行了成分分析,结果表明,所提取的产品与原花青素标准品成分基本一致。
The extraction and the purification techniques ofprocyanidins from grape （Vitis davidii Foex）seed were studied. The four main factors influencing traditional solvent extraction including extracting reagent concentration, proportion of material and extracting reagent, extracting temperature and time were investigated. The optimum technical conditions were summed up as follows through orthogonal experiments： extracting reagent was 70 % aqueous ethanol solution, proportion of material and extracting reagent was 1：7, temperature was at 60 ℃, and extracting time was 2.0 hours. Furthermore, procyanidins low polymer and procyanidins high polymer were separated by organic reagent extraction. The composition analysis of procyanidins low polymer by HPLC showed that the compositions of the extracted product were the almost same as the comoositions of standard 1orocyanidins.
出处
《酿酒科技》
北大核心
2007年第6期117-120,共4页
Liquor-Making Science & Technology
基金
湖南省科技厅资助项目(05SK3083)。
关键词
综合利用
刺葡萄籽
原花青素
提取工艺
成分分析
comprehensive utilization
grape seed
procyanidins
extraction techniques
composition analysis
