超声辅助提取花生红衣中原花青素  

Ultrasonic-assisted Extraction of Proanthocyanidins from Peanut Skin

作　　者：黄武 李亚杰 亢帅 蒲云峰 侯旭杰 郭芹[2] 王强[2] HUANG Wu;LI Ya-jie;KANG Shuai;PU Yun-feng;HOU Xu-jie;GUO Qin;WANG Qiang(College of Life Sciences,Tarim University,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,Xinjiang,China;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]塔里木大学生命科学学院,南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品研究与开发》2021年第10期112-117,共6页Food Research and Development

基　　金：兵团科技攻关项目(2018BC012)。

摘　　要：为探究花生红衣中原花青素的提取效果,在超声辅助提取的基础上,结合水浴浸提以提高提取效果,并利用正交试验对工艺进行优化。结果表明,各因素影响原花青素提取效果的主次顺序为:超声时间>乙醇体积分数>料液比>超声温度;提取最佳条件为:超声时间15 min、乙醇体积分数60%、料液比1∶45(g/mL)、超声温度35℃、水浴温度50℃、水浴时间50 min,在此条件下原花青素提取率为9.07%。In order to optimize the extraction process of anthocyanidins from peanut skin,ultrasonic-assisted extraction,combined with water-bath extraction,was performed,and orthogonal tests were used to improve the process.The results revealed the following as primary factors influencing the extraction of procyanidins:ultra-sonication time>ethanol volume fraction>solid-liquid ratio>ultrasonication temperature.The optimal extrac-tion conditions were as follows:ultrasonication time 15 min,ethanol volume fraction 60%,solid-liquid ratio 1∶45(g/mL),ultrasonication temperature 35℃,water-bath temperature 50℃,and water-bath incubation time 50 min.Under these conditions,the extraction rate of procyanidins was 9.07%.

关 键 词：花生红衣 原花青素 超声 提取 正交试验 

分 类 号：TS209[轻工技术与工程—食品科学]