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中国精品科技期刊2020
紫藤甘薯茎叶花色苷的提取及其副产物的综合利用[J]. 食品工业科技, 2013, (08): 123-126. DOI: 10.13386/j.issn1002-0306.2013.08.030
引用本文: 紫藤甘薯茎叶花色苷的提取及其副产物的综合利用[J]. 食品工业科技, 2013, (08): 123-126. DOI: 10.13386/j.issn1002-0306.2013.08.030
The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product[J]. Science and Technology of Food Industry, 2013, (08): 123-126. DOI: 10.13386/j.issn1002-0306.2013.08.030
Citation: The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product[J]. Science and Technology of Food Industry, 2013, (08): 123-126. DOI: 10.13386/j.issn1002-0306.2013.08.030

紫藤甘薯茎叶花色苷的提取及其副产物的综合利用

The extraction of anthocyanin from the stem and leaf of wisteria sweet potato and its comprehensive utilization of the by-product

  • 摘要: 以紫藤甘薯茎叶为原料,探讨花色苷提取的最佳工艺条件,并对其副产物的综合利用进行分析研究。采用酸化乙醇萃取法和常规分析方法获得最佳工艺参数:酸化乙醇体积分数95%,料液比1∶40(g/mL),在50℃恒温水浴中提取24h。另外,对已提取花色苷的副产物进行综合利用研究,残渣中的叶蛋白提取率为7.32%,纤维的提取率为13.02%,黄酮化合物的含量为6.07%,可见其副产物中仍含有较高含量的营养物质,可以变废为宝,实现资源的综合利用。 

     

    Abstract: The stem and leaf of wisteria sweet potato was used as experimental materials in this paper, the best process condition of extraction of anthocyanin and the comprehensive utilization of by -products resources were discussed. The result showed that the optimum ethanol concentration, the ratio of solid to liquid, extraction time, and extraction temperature were 95%, 1∶40, 50℃, 24h. In addition, the by-product of extracted anthocyanin also could be used, the yield of leaf protein was 7.32% , the yield of fiber was 13.02% , the content of flavone was 6.07% , a lot of nutrient substance was contained in its side product, which could be transformed into treasure, as to improve the utilization of the stem and leaf.

     

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