会议论文详细信息
2018 1st International Conference on Environment Prevention and Pollution Control Technology
Extraction and Dyeing Propertie of Tannin from Walnut Green Husk
生态环境科学
Han, M.M.^1,2 ; Wang, C.Y.^1,4 ; Wang, F.^1,2,3 ; Pang, M.X.^1,2,3 ; Qu, C.^5 ; Qi, J.H.^1,2,3,4
Beijing Key Lab. of Agric. Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing
102206, China^1
France the Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing
102206, China^2
Beijing Innovation Consortium of Swine Researeh System, Beijing
102202, China^3
Graduation Design of the Practical Training Program for the Cross-Cultivation of High-Level Talents, Beijing Colleges and Universities, 2018, China^4
Beijing Academy of Food Sciences, China^5
关键词: Acetone concentrations;    Crude extract;    Optimum conditions;    Orthogonal experiment;    Single-factor experiments;    Solvent concentration;    Ultrasonic methods;   
Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/199/4/042007/pdf
DOI  :  10.1088/1755-1315/199/4/042007
学科分类:环境科学(综合)
来源: IOP
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【 摘 要 】

Ultrasonic method for the extraction of tannin from walnut green husk was performed. In order to measure the content of tannin, folin-ciocalteu method was employed in this paper. Ultrasonic time, solvent concentration, temperature were selected for the single-factor experiment. By orthogonal experiment, the optimum condition was determined as acetone concentration was 50%, extracting temperature was 55°C, extracting time was 3.5h. In this condition, the actual content of tannin could reach to 27.37mg/g. In this paper, the crude extracts of tannin from walnut green husk was used to dye something. The results had shown that when ferrisulphas was used to as a mordant, the coloring degree would be the deepest. The coloring degree became deeper and deeper with the dyeing time increasing. There was no significant difference in coloring degree between 80 min and 100 min.

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