作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品研究与开发》 2005年第6期3-6,共4页

摘　　要： 对香蕉皮单宁的提取工艺进行了研究,通过L9(33)正交实验,得出最优化工艺条件为:液料比14mL/g、温度40℃、10h;同时对单宁含量与香蕉皮褐变的关系进行了初步研究,结果表明单宁参与了香蕉皮的褐变,单宁含量越高褐变越严重,在碱性条件下,单宁对褐变的影响更大。 The extraction technology of tannins trom banana peel was studied m this paper, anu the optimum extraction parameters were obtained by the perpendicular design of L9 （3^3）factors,i.e.,the liquid-to-solid ratio is 14mL/g; temperature is 40℃; time at 10 hours. At the same time, the relations of tannins and banana peel browning was preliminary studied. The results show that tannins participated in banana peel browning, the tannins content increase led to more serious browning, moreover, the tannins would lead to banana peel browning more easily under the alkaline condition.

关 键 词： 香蕉皮 单宁 提取 褐变

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]