食品科学 ›› 2008, Vol. 29 ›› Issue (1): 86-90.
• 基础研究 • 上一篇 下一篇
王华, 菅蓁
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WANG Hua, JIAN Zhen
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摘要: 花色素苷是葡萄酒中主要的呈色物质,它对葡萄酒的感官品质和保健功能有重要影响。本实验旨在研究葡萄果皮花色素苷的最佳大孔树脂纯化工艺。通过单因素、正交试验,确定的最优工艺条件为:吸附时间60min,5%甲酸甲醇为解析剂,色素溶液浓度1.2mg/ml,吸附流速1.5BV/h,pH值2.0,动态洗脱流速1.5BV/h。该工艺所得产品的纯度为90.05%。
关键词: 葡萄, 花色素苷, 大孔吸附树脂
Abstract: Anthocyanins are the main pigments of wine, they play important roles in sensory quantity and healthyprotecting effects of wine. The objective of this research was to study the optimal conditions for the purification of anthocyanins from grape. Single-factor and orthogonal tests were adopted to established the optimal conditions for the separation of anthocyanins. The results showed that the optimal conditions are: absorption time 60 min, 5% methanoic acid methanol as eluant, the concentration of antonocyanins solution 1.2 mg/ml, the flow rate of absorption 1.5 BV/h, pH2, and the flow rate of de-adsorption 1.5 BV/h.
Key words: grape, anthocyanins, macroporous resin
王华, 菅蓁. 大孔吸附树脂纯化葡萄果皮花色素苷的研究[J]. 食品科学, 2008, 29(1): 86-90.
WANG Hua, JIAN Zhen. Purification of Anthocyanins from Grape by Macroporous Resin[J]. FOOD SCIENCE, 2008, 29(1): 86-90.
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