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蓝莓不可萃取多酚的酸法提取工艺优化
  • 期刊名称:食品科学技术学报
  • 时间:2013.11
  • 页码:31-36
  • 分类:TS255.1[轻工技术与工程—农产品加工及贮藏工程;轻工技术与工程—食品科学与工程]
  • 作者机构:[1]栖霞市农业局农产品质量安全管理办公室,山东栖霞265300, [2]山东省农业科学院农产品研究所,山东济南250100
  • 相关基金:国家自然科学基金青年基金资助项目(31101270).
  • 相关项目:蓝莓中可萃取与不可萃取多酚对巨噬细胞抗炎作用及差异性机理研究
中文摘要:

对蓝莓果实中不可萃取多酚进行了提取、分离和纯化,并利用高效液相色谱对其组成成分进行了分析。结果表明,7种大孔树脂中HPD-100C对蓝莓不可萃取多酚的吸附率和解吸率都相对较高;采用大孔树脂HPD-100C进行动态纯化,再利用高效液相色谱分析其组分,得出蓝莓不可萃取多酚中主要物质为飞燕草色素、矢车菊色素、牵牛花色素、芍药花色素、锦葵色素,与可萃取多酚相似,说明两者具有相似组分。

英文摘要:

The extraction, separation and purification of non-extractable polyphenols (NEPP) in blueber- ries were studied and its components were analyzed using HPLC. The results showed that adsorption and desorption rates of HPD-100C were relatively high among seven kinds of maeroporous resins. HPD-100C was used for dynamic purification and HPLC was applied for components analysis. The main components of NEPP were delphinidin, cyanidin, petunidin, peonidin, and malvidin, which is similar to those of ex- tractable polyphenols (EPP).

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