JIA Bao-zhu, BAO Jin-yong, ZHENG Xiao-yi, DU Bing, CHEN Qing-fa, YANG Gong-ming. Study on extraction technology of proanthocyanidins from banana peel[J]. Science and Technology of Food Industry, 2014, (06): 251-255. doi: 10.13386/j.issn1002-0306.2014.06.045
Citation:
JIA Bao-zhu, BAO Jin-yong, ZHENG Xiao-yi, DU Bing, CHEN Qing-fa, YANG Gong-ming. Study on extraction technology of proanthocyanidins from banana peel[J]. Science and Technology of Food Industry, 2014, (06): 251-255. doi: 10.13386/j.issn1002-0306.2014.06.045
JIA Bao-zhu, BAO Jin-yong, ZHENG Xiao-yi, DU Bing, CHEN Qing-fa, YANG Gong-ming. Study on extraction technology of proanthocyanidins from banana peel[J]. Science and Technology of Food Industry, 2014, (06): 251-255. doi: 10.13386/j.issn1002-0306.2014.06.045
Citation:
JIA Bao-zhu, BAO Jin-yong, ZHENG Xiao-yi, DU Bing, CHEN Qing-fa, YANG Gong-ming. Study on extraction technology of proanthocyanidins from banana peel[J]. Science and Technology of Food Industry, 2014, (06): 251-255. doi: 10.13386/j.issn1002-0306.2014.06.045
The condition of extracting proanthocyanidins from banana peel were studied. For solvent extraction method, optimized conditions were 75% acetone, material/liquid ratio 1∶12g/mL, temperature 50℃ and extraction time 90min. The yield of proanthocynidins was 0.459%, with a purity about 6.01%. For ultrasound-assisted extraction method, the following conditions were established : 75 % acetone, the ratio of material to liquid1∶10g/mL, extracting at 50℃ with 35min ultrasonic treatment. The yield was 0.685%, with a purity up to 9.57%.In comparision with solvent extraction method, ultrasound-assisted extraction method achieved higher yield and purity. It was an efficient and energy-saving method on extracting proanthocyanidins from banana peel.
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