摘要
以榨过油的酿酒葡萄籽为原料,水为提取溶剂,考虑不同因素对提取效率的影响,如粉碎度、料水比、温度、提取时间、提取次数等,在单因素实验的基础上进行正交实验。分析结果表明,各因素影响效果依次为温度、提取次数、提取时间和料水比,粉碎度对提取效果影响不显著。最终工艺确定为100℃,料水比1:9,提取三次,每次1.5h。所得水溶液浓度约为1mg/mL,经冷冻干燥得葡萄籽多酚提取物粉末,其产率为3.3%。
An extraction process of polyphenol from wine grape seeds was studied in this paper. Water was used as solvent and the material studied consisted of wine grape seeds, which was obtained from the pomace from wine vinification. Before extraction grape seed oil was squeezed out. Different factors were considered, such as grinding degree, material-water ratio, extract temperature, time, and frequency. Based on single factor tests, orthogonal test was done. Results showed that temperature was the most important factor, then frequency, time, and material-water ratio in turn, while grinding degree's effect on the extraction was not statistically evident. The optimum extraction conditions were as follows: 100℃ of water temperature, 1:9 of material-water ratio, 1.5h of extract time and 3 times. The concentration of the solution was about 1mg/mL. GSPE powder was produced by freeze drying, and the rate of production was about 3.3%.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期69-72,共4页
Food Research and Development
关键词
酿酒葡萄
葡萄籽多酚提取物
提取工艺
wine grape seed
grape seed polyphenol extract
extract technology