香蕉皮单宁的提取工艺及其与褐变关系的研究  

STUDY ON EXTRACTION TECHNOLOGY AND RELATIONS WITH BROWNING OF TANNINS FROM BANANA PEEL

作　　者：鲍金勇[1] 梁淑如[1] 赵国建[2] 杨公明[1,3] 

机构地区：[1]华南农业大学食品学院 [2]西北农林科技大学食品科学与工程学院 [3]西北农林科技大学食品科学与工程学院杨凌712100

出　　处：《食品研究与开发》2005年第6期3-6,共4页Food Research and Development

基　　金：广东省农业攻关重大专项(2004B20401007)

摘　　要：对香蕉皮单宁的提取工艺进行了研究,通过L9(33)正交实验,得出最优化工艺条件为:液料比14mL/g、温度40℃、10h;同时对单宁含量与香蕉皮褐变的关系进行了初步研究,结果表明单宁参与了香蕉皮的褐变,单宁含量越高褐变越严重,在碱性条件下,单宁对褐变的影响更大。The extraction technology of tannins trom banana peel was studied m this paper, anu the optimum extraction parameters were obtained by the perpendicular design of L9 （3^3）factors,i.e.,the liquid-to-solid ratio is 14mL/g; temperature is 40℃; time at 10 hours. At the same time, the relations of tannins and banana peel browning was preliminary studied. The results show that tannins participated in banana peel browning, the tannins content increase led to more serious browning, moreover, the tannins would lead to banana peel browning more easily under the alkaline condition.

关 键 词：香蕉皮 单宁 提取 褐变 

分 类 号：TQ914.1[化学工程]