Extraction and Dyeing Propertie of Tannin from Walnut Green Husk

作     者：M.M. Han C.Y. Wang F. Wang M.X. Pang C. Qu J.H. Qi 

作者机构：Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue BeijingUniversity of Agriculture Beijing 102206 China. France the Teaching Group of Food Chemistry Faculty of Food Science and Engineering Beijing University of Agriculture Beijing 102206 China. Graduation Design of the 'Practical Training Program' for the Cross-Cultivation of High-Level Talents in Beijing Colleges and Universities 2018. Beijing Innovation Consortium of Swine Researeh System Beijing 102202 China. Beijing Academy of Food Sciences 

出 版 物：《IOP Conference Series: Earth and Environmental Science》 

年 卷 期：2018年第199卷第4期

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.