蚕豆皮原花青素提取工艺优化  

Optimization of Procyanidins Extraction from Faba Bean Episperm

作　　者：张宏[1] 刘章武[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2012年第12期41-45,共5页Food Science

摘　　要：以蚕豆皮为材料,探讨微波预处理-乙醇提取法提取原花青素的工艺条件。分别考察预处理工艺中微波功率、微波时间、加水量,提取过程中的料液比、提取温度、提取时间对原花青素提取率的影响。结果表明:微波预处理-乙醇提取最佳工艺为微波功率140W、微波处理时间50s、加水量2mL/g、液料比21:1(mL/g)、温度55℃、70%乙醇溶液提取72min,原花青素提取率为94.53%。The process conditions for procyanidins extraction from faba bean episperm by microwave pretreatment followed by ethanol extraction were investigated. The effects of microwave pretreatment conditions （microwave power, microwave treatment time, water-to-faba bean episperm powder ratio） and extraction conditions （70% ethanol-to-faba bean episperm powder ratio, temperature and time） on the extraction yield of procyanidins were explored. The results showed that the optimum conditions for microwave pretreatment and ethanol extraction were obtained as follows： faba bean episperm powder was soaked in water at a liquid-to-solid ratio of 2：1 （mL/g） before microwave pretreatment at 140 W for 50 s and subsequent extraction for 72 min with 70% ethanol at a liquid-to-solid ratio of 21：1 （mL/g）, 55℃. Under these conditions, the extraction recovery of procyanidins was 94.53%.

关 键 词：蚕豆皮 原花青素 微波预处理 

分 类 号：TS201.1[轻工技术与工程—食品科学]