摘要
以山楂叶为原料,研究其中原花青素的提取分离和精制工艺,并对所得精制产物进行了红外光谱分析。通过比较不同溶剂对山楂叶原花青素得率的影响,确定乙醇为最佳萃取剂。在单因素实验的基础上,采用正交实验得出提取山楂叶原花青素的最佳条件为:提取温度50℃、乙醇的浓度70%、浸提时间60min。红外光谱分析结果表明,山楂叶原花青素产物1、产物2的红外谱图与原花青素A类相似。
With the extracting yield of procyanidins as index, the extracting technology of procyanidins from Crataegus leaves was studied. Through comparison to different solvents, ethanol had the best effect. With the extracting yield and the selectivity of extraction as optimal condition, the optimal extraction conditions were as follows ： solvent 70% ethanol,temperature 50℃, and time 60min. Through analyze the result of infrared spectra, we found the two productions of proanthocyanidins from Crataegus leaves were similar to proanthocyanidins A.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期216-219,共4页
Science and Technology of Food Industry
关键词
山楂叶
原花青素
提取工艺
红外光谱
Crataegus leaves
proanthocyanidins
extraction
Infrared Spectra
