多频超声波辅助提取石榴皮中原花青素的研究  

Study on extraction of proanthocyanins from pomegranate peel by frequency-change ultrasonic

作　　者：杜寅[1] 李奇[1] 丁辉煌[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《粮食与食品工业》2007年第4期22-24,29,共4页Cereal & Food Industry

摘　　要：介绍了从石榴皮中提取原花青素的工艺,研究了不同超声波频率、提取时间、超声波功率和提取料液比对原花青素提取率的影响。试验结果表明,最佳提取条件为:超声波频率60kHz,提取时间65min,超声波功率100W,提取料液比1∶10,此条件下的提取量为16.996mg/g。The extraction process of proanthocyanidins from pomegranate peel is introduced. Some influencing factors including the ultrasonic frequency, extracting time, ultrasonic power and the ratio of pomegranate peel and acetone are investigated： The optimum conditions are attained by the orthogonal experiment as follows： 60 kHz of the ultrasonic frequency, extracting for 65 minutes, 100 W of the ultrasonic power and 1 ： 10 of the ratio of pomegranate peel and acetone. Under the optimum conditions, the extraction quantity of proanthocyanidins is 16. 996 mg/g.

关 键 词：石榴皮 原花青素 超声波 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]