摘要
本文综述了酸樱桃中有效成分原花青素、花色苷等提取方法的研究现状,分析比较了溶剂提取、酶提取、超声波辅助提取、微波辅助提取、酸化乙醇提取、超临界CO_2萃取、索氏提取等方法的优缺点,展望了提取方法的研究方向,以期为酸樱桃的进一步开发利用提供参考依据。
This paper reviews the current research status of extraction methods of procyanidins and anthocyanins from the active ingredients of sour cherries. The strengths and weaknesses of different extraction methods were contrasted,such as solvent extraction,cellulase extraction,ultrasonic extraction,microwave extraction,acidic ethanol extraction,carbon dioxide supercritical extraction,soxhlet extraction and other methods. The research direction of extraction method is prospected,with a view to provide reference for the further development and utilization of sour cherry.
出处
《饮料工业》
2017年第1期64-68,共5页
Beverage Industry
关键词
酸樱桃
成分
提取
研究
sour cherry
ingredient
extract
research
