摘要
目的:探讨微波提取树莓籽中原花青素的方法,选出最佳的提取工艺参数。方法:以原花青素提取率为指标,考察乙醇体积分数、微波功率、料液比、微波时间4个因素对树莓籽中原花青素微波提取的影响。结果:树莓籽质量2g、乙醇体积分数60%、微波功率300W、料液比1:10(g/mL)的条件下提取时间3min为最佳工艺,采用该工艺条件,树莓籽的提取率最高可达7.19mg/g,约为传统水提法提取率的3倍。结论:微波提取树莓籽中原花青素耗时少、效率高。
Objective：To explore the microwave-assisted extraction of procyanidins from raspberry seeds and screen the optimal extraction parameters.Methods：The response surface design was used to investigate the effects of ethanol concentration,microwave power,material-liquid ratio and microwave time on extraction rate of procyanidins from raspberry seeds.Results：The optimal extraction conditions were ethanol concentration of 60%,ultrasonic power of 300 W,material/liquid ratio of 1：10（g/mL） and microwave extraction time of 3 min.Under the optimal extraction conditions,the extraction rate of procyanidins from raspberry seeds was up to 7.19 mg/g,which exhibited a 3-fold enhancement compared with traditional water extraction.Conclusion：The optimized microwave extraction process for procyanidins from raspberry seeds is highly efficient and less time consumption.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期25-28,共4页
Food Science
关键词
树莓籽
原花青素
微波辅助提取
raspberry seeds
procyanidins
microwave-assisted extraction
