青稞麦绿素提取工艺研究  

Study on extraction technology of highland barley green

作　　者：范燕青[1,2] 陈元涛[1,2] 张炜[1,2] 张立朋[1,2] 

机构地区：[1]青海师范大学化学系,青海西宁810008 [2]青海师范大学互助青稞研究与开发中心,青海西宁810008

出　　处：《食品工业科技》2011年第8期252-254,共3页Science and Technology of Food Industry

基　　金：青海省重点科技攻关项目(2007-N-120);科技部科技人员服务企业行动项目(2009GJG20017);教育部"新世纪优秀人才"支持计划(NCET-07-0476)

摘　　要：以SOD酶活性及叶绿素、纤维素、黄酮和蛋白质的含量为指标,考察了提取条件对青稞麦绿素制备的影响,并确定了最佳提取工艺条件:温度25℃,时间2h,次数2次,料液比1:3。The effect factors of extracting highland barley green had been investigated in detail according to contents of superoxide dismutase（SOD）,chlorophyll,cellulose,flavonoids and protein.The optimal extracting conditions were concluded as follows：the extracting temperature was 25℃,the extracting time was 2h,the ratio of material to water was 1：3,and the extracting time was twice.

关 键 词：青稞 麦绿素 提取 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]