FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 186-189.

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Study on Extracting Process of Proanthocyandins from Fruit of Vaccinium uliginosum L.

 ZHANG  Xing-Mao, LIN  Song-Yi, LIU  Jing-Bo, WANG  二Lei   

  1. Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Online:2007-11-15 Published:2011-11-22

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