葡萄籽原花青素化学降度工艺的研究

Study on chemistry degradation of proanthocyanidins from grape seed

对葡萄籽原花青素在提取过程中的降度工艺进行研究,结果表明,在本实验条件下,葡萄籽原花青素化学降度的最佳工艺条件为:60%(v/v)乙醇-水溶液为浸提剂,亚硫酸作为降度试剂,料液比(g/mL)1:21,反应时间140min,温度80℃,亚硫酸用量7mL。在最佳工艺条件下,原花青素的提取率为76.36%,mDP为3.01,累积提取3次,原花青素提取率达到91.20%,既达到提高原花青素提取率的目的,同时降低了mDP,大大提高了其利用价值。

The chemistry degradation of proanthocyanidins from grape seed was studied,the results showed that the optimal conditions were as follows. 60% （v/v） ethanol-aqueous as extraction agent, sulfurous acid as degradation reagent,solvent ratio （ g ： mL） 1 ：21, reaction time t40min, reaction temperature 80℃, sulfurous acid 7mL.The extraction rate was 76.36% and mDP was 3.01 at the best reaction conditions.The reaction was operated for three times,the extraction rate was 91.20% in all.The optimal conditions were not only improved the extraction rate,but also lowered its mDP,which increased the value of the proanthocyanidins＇ use greatly.