葡萄籽原花青素的提取工艺研究  

Study on extraction of proanthocyanidin from grape seed

作　　者：吴春[1] 陆海燕[1] 李健[1] 

机构地区：[1]哈尔滨商业大学,150076

出　　处：《食品工业》2004年第3期22-23,共2页The Food Industry

摘　　要：在单因素实验和正交实验的基础上,得出葡萄籽中原花青素的最佳提取工艺:丙酮浓度80％,提取温度50℃,料液比1:20。依此条件提取并根据标准曲线推测,一种陕西地产葡萄籽中原花青素含量约占2％。In this paper, the extraction of proanthocyanidin from grape seeds was studied. It had been found that the optimum conditions of extraction were as the following: the concentration of acetone was 80% , the temperature 50℃, and the ratio of solution to solid 20:1. Also, it had been estimated that a kind of grape seed produced in Shangxi contains about 2% .

关 键 词：葡萄籽 原花青素 提取工艺 单因素实验 正交实验 丙酮 

分 类 号：TQ28[化学工程—有机化工]