马尾松松果中原花青素的提取研究  

Study on the Extraction Process of Proanthocyanidins in Pinecone of Pinus massoniana

作　　者：王妙飞[1] 孙湘婷[1] 黄浩[1] 

机构地区：[1]赣南医学院,江西赣州341000

出　　处：《食品研究与开发》2016年第8期58-61,共4页Food Research and Development

摘　　要：为了进一步开发利用马尾松,采用马尾松松果为原料,采用超声波法辅助提取原花青素,研究其中原花青素的含量。在单因素试验的基础上,采用响应面分析法对提取工艺进行优化,得到最佳的提取条件为:乙醇浓度60%、超声时间40 min、超声功率35 W、pH 8,原花青素提取率为13.68 mg/g。试验结果表明马尾松松果含有较为丰富的原花青素,具有研究开发的价值。The extraction of proanthocyanidins with ultrasound assistance from pinecone of Pinus massoniana was investigated. Based on single factor tests,the extraction conditions of proanthocyanidins were optimized by response surface methodology. The maximum yield of proanthocyanidins（13.68 mg/g）was obtained when the extraction was made in ethanol concentration 60 %,extraction time 40 min,power 35 W,pH 8. The result showed that pinecone of Pinus massoniana had great development value.

关 键 词：马尾松松果 原花青素 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]