蓝莓叶原花青素提取工艺研究  

Study on extracting and separation technology of proanthocyanidins from blueberry leaves

作　　者：战伟伟 司振军[2] 王超萍[2] 曾清平[2] 

机构地区：[1]山东商业职业技术学院,山东济南250103 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《粮食与油脂》2010年第6期39-42,共4页Cereals & Oils

摘　　要：以蓝莓叶为原料,采用超声波提取法提取原花青素,研究蓝莓叶原花青素提取分离工艺。在单因素实验基础上,通过正交实验确定从蓝莓叶中提取原花青素最佳提取工艺条件为:乙醇浓度75%,液料比6:1,超声功率550W,提取温度80℃,提取时间80min;精制过程中,乙醇最佳洗脱浓度为60%。在此工艺条件下,蓝莓叶原花青素提取率达到最大值,即4.17%。红外光谱分析结果表明,蓝莓叶原花青素提取物红外谱图与原花青素A类相近。With the blueberry leaves as raw material, the extracting technology of proanthocyanidins was studied by supersonic wave. Basing on the single condition of extracting yield and selectivity of extraction, the optimal conditions was obtained. The optimal extraction conditions were as follows： solvent 75% ethanol, ratio of sample solvent volume to weight 6 ： 1, supersonic wave power 550W, extracting temperature 80℃, extracting time 80min, solvent eluting 60% ethanol. In this condition, the extract rate of procyanidins has been markedly increased and reached the maximum （4.17% ）. Through analyze the result of infrared spectra, we found the production of proanthocyanidins from blueberry leaves was similar to proanthocyanidins A.

关 键 词：蓝莓叶 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]