葡萄果皮花色素苷提取工艺的研究

Study on the extraction technology of anthocyanins from the grape pomace

【目的】获得葡萄果皮中花色素苷提取最佳工艺。【方法】分析了提取剂、盐酸用量、提取温度、料液比、提取时间、提取次数对葡萄果皮中花色素苷提取率的影响,并在此基础上进行正交试验。【结果】最佳提取工艺为:用含体积分数0.1%盐酸的甲醇作为提取剂,40℃水浴中超声波辅助提取,提取时间50 min,料液比1∶7,提取2次。各因素对葡萄果皮中花色素苷提取率的影响程度依次为:提取次数>料液比>提取时间>提取温度。【结论】得到了葡萄果皮中花色素苷的最佳提取工艺,该工艺下花色素苷的提取率为73.10%。

[Objective] The study is to improve the condition for the extraction of anthocyanins from grape pomace. [Mehtod] Single-factor and orthogonal experiments were adopted to establish the optimal conditions for the extraction of anthocyanins, with the yield of extraction as index. [Result] The results showed that：with 0.1 % HCl （V/V） MeOH as extractant assisted by ultrasonic extraction at 40 ℃ ,the extraction time is 50 min,the ratio of grape pomace and extraction being 1 ： 7 and twice-time extraction the best. The sequence of actors that worked on the yield of anthocyanins were as below：extraction number〉 extraction vol. 〉 extracted time〉 extraction temperature. [Conclusion] We obtainted the condition for the extraction of anthocyanins from grape pomace,yiefd of extraction is 73.10%.