FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 186-189.
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ZHANG Xing-Mao, LIN Song-Yi, LIU Jing-Bo, WANG 二Lei
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Abstract: Vaccinium uligiosum L., which is distributed widely in Changbai Mountain of Jilin Province, was studied mainly. In order to find the optimal conditons on extraction of proanthocyandins, the ratio of solid to liquid, extracting temperature, extracting time, extracting times were investigated. And then, the L9(34)orthogonal design was conducted, the optimal parameters of extraction were as follow: solvent 60% of alcohol, temperature 60℃, the ratio of solid to liquid 1:50, time 80min, times 2, the yield of proanthocyandins was 9.4%, which lad a good foundation for the deep separation and purification of proanthocyandins.
Key words: Vaccinium uliginosum L., proanthoeyandins, the optimal extraction process
ZHANG Xing-Mao, LIN Song-Yi, LIU Jing-Bo, WANG 二Lei. Study on Extracting Process of Proanthocyandins from Fruit of Vaccinium uliginosum L.[J]. FOOD SCIENCE, 2007, 28(11): 186-189.
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