葡萄籽中提取原花青素的研究

Study on extracting proanthocyanidin from grape seeds

用常规溶剂提取青、红两种葡萄籽中的原花青素。研究了葡萄籽品种、操作温度、提取剂种类和提取剂浓度对原花青素提取效果的影响。结果表明,最优工艺参数为青、红两种葡萄籽分别用搅拌方式提取,料液比1∶20,提取2h,50℃,青葡萄籽提取剂为丙酮,浓度60%～80%,产物纯度和提取率达67.35%和7.86%;红葡萄籽提取剂为乙醇,浓度80%,产物纯度和提取率达55.20%和5.36%。

In this experiment we use solvent to extract proanthocyanidin from green and red grape seeds. This paper mainly studied the influence of the kind of grape seeds operation temperature, the type of solvent and its concentration on extraction efficiency. The experimental result showed that the optimum conditions are as follows: green and red grape seeds are stirred for extraction, the ratio of material to solvent is 1∶20, extraction time is 2 h, temperature is 50℃, solvent of green grape seeds is acetone, and the concentration range is 60%～80%. Purity of the product and extraction efficiency are 67.35% and 7.86% respectively, solvent of red grape seeds is alcohol, and the concentration is 80%; purity of the product and extraction efficiency are 55.20% and 5.36% respectively.