摘要
以葡萄籽为原料 ,研究了微波对葡萄籽原花青素的浸出和结构的影响。结果表明 ,以乙醇为介质 ,微波处理有利于葡萄籽中原花青素的浸出 ,葡萄籽整粒用料液比 (g∶mL) 1∶11的体积分数 70 %乙醇溶液 ,微波处理10s,在 5 0℃水浴浸提 30min ,原花青素浸提量为 4 10 9mg/g ,较不用微波处理同等水浴条件浸提量增加 1 715mg/g。通过对微波联合水浴浸提和单纯水浴浸提的原花青素的紫外图谱显示 ,短时微波处理对原花青素的分子结构没有破坏作用。
The influence of microwave on the extraction of Procyanidin from grape seed was studied. With ethanol and water being used as the solvent, microwave treatment could improve the extraction of Procyanidin when grape seed (1g) were extracted with 11ml of 70% ethanol at 50℃ water bath for 30 min after 10 second microwave processing. Grape seed procyanidin extracted in this condition reached 4.109 mg/g, which is 1.715 mg/g higher than that obtained in common practice extraction. UV spectrum scanning of grape procyanidin extracted under microwave-assisted conditions as compared with the Procyanidin extracted in routine water bath showed that short time microwave processing had no breakage function to the molecular structure of procyanidin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第1期39-42,共4页
Food and Fermentation Industries
