2010•Science and Technology of Food IndustryRequires access
Study on the optimization of extraction technique and stability of the proanthocyanidin
Xu Yuan
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Abstract
The extraction techniques and stability of proanthocyanidin from rapeseed hull were studied.The results showed that the optimum technical conditions were summed up as follows:extracting reagent was 4:6 of the ratio of n-hexane and 95%ethanol and proportion of material and extracting reagent was 1:7.The stabilization of proanthocyanidin raised up when citric acid was added to its medium,whereas when phenylalanine was added,its the stabilization was destroyed.Proanthocyanidin from rapeseed hull was reduced quickly when it was directly exposed to light.