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Extraotion of oligomeric proanthocyanidins from grape sead

LV Li-shuang

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Abstract

通过叶各影响因素的实验,在中心组合实验基础上,运用响豆面分析法确定出提取低聚原花青素的最优工艺条件:料液比1:7,提取温度48 6℃,提取时间30min,乙醇浓度61 4%,提取3次.在此条件下提取率达90%以上.

About this research paper

What this paper is about

通过叶各影响因素的实验,在中心组合实验基础上,运用响豆面分析法确定出提取低聚原花青素的最优工艺条件:料液比1:7,提取温度48 6℃,提取时间30min,乙醇浓度61 4%,提取3次.在此条件下提取率达90%以上.

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Method / approach

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Available abstract

通过叶各影响因素的实验,在中心组合实验基础上,运用响豆面分析法确定出提取低聚原花青素的最优工艺条件:料液比1:7,提取温度48 6℃,提取时间30min,乙醇浓度61 4%,提取3次.在此条件下提取率达90%以上.

Key concepts: Proanthocyanidin, Chemistry, Food science, Grape seed, Grape seed extract, Biochemistry, Polyphenol, Medicine

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