香蕉皮原花色素提取工艺的研究  

Study on extraction technology of proanthocyanidins from banana peel

作　　者：贾宝珠[1] 鲍金勇[1] 郑晓仪 杜冰[1] 陈庆发[1] 杨公明[1] 

机构地区：[1]华南农业大学,广东广州510642

出　　处：《食品工业科技》2014年第6期251-255,共5页Science and Technology of Food Industry

基　　金：东莞市科技计划项目(200910810100600);广州市科技计划项目(12C12101661)

摘　　要：以香蕉皮为原料,采用溶剂提取法和超声波辅助提取法对原花色素的提取工艺进行研究。结果表明,溶剂提取法取原花色素的最佳工艺条件为:丙酮体积分数75%,料液比1∶12g/mL,提取温度50℃,提取时间90min,原花色素提取得率为0.459%,纯度为6.01%;超声波辅助提取法原花色素的最佳工艺条件为:丙酮体积分数75%,料液比1∶10g/mL,超声温度50℃,超声时间35min,原花色素提取得率为0.685%,纯度为9.57%。与单纯的溶剂提取法相比,超声辅助提取法提取得率更高、产品纯度更好,是一种高效、节能的提取方法。The condition of extracting proanthocyanidins from banana peel were studied. For solvent extraction method,optimized conditions were 75% acetone, material/liquid ratio 1：12g/mL,temperature 50℃ and extraction time 90min. The yield of proanthocynidins was 0.459% ,with a purity about 6.01%. For ultrasound-assisted extraction method,the following conditions were established.75% acetone,the ratio of material to liquid l：10g/mL,extracting at 50℃ with 35min ultrasonic treatment. The yield was 0.685% ,with a purity up to 9.57%. In comparision with solvent extraction method,ultrasound-assisted extraction method achieved higher yield and purity. It was an efficient and energy-saving method on extracting proanthocyanidins from banana peel.

关 键 词：原花色素 香蕉皮 超声辅助提取 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]