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葡萄籽多酚提取物的提取工艺研究 被引量:14

RESEARCH ON EXTRACT TECHNOLOGY OF GRAPE SEED POLYPHENOL EXTRACT
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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
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  • 1王华.葡萄与葡萄酒实验室技术操作规范[M].西安:西安地图出版社,1999..
  • 2孙垂华 徐效华.有机物的分离和结构鉴定[M].北京:化学工业出版社,2003..

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