摘要
为了比较不同超声提取条件对酿酒葡萄皮中花色苷组分的影响,同时也为葡萄皮渣的开发利用提供依据。采用不同超声波功率和超声时间提取酿酒葡萄皮渣中的花色苷组分,并利用高效液相色谱-质谱联用技术(HPLC-MS)对提取物中的花色苷成分进行检测。结果表明,超声波辅助提取葡萄皮渣花色苷,不仅可以显著提高花色苷的提取量,还可增加花色苷的提取类型。此外,采用不同的超声功率或超声时间提取葡萄皮花色苷,对花色苷的提取量和组成均具有影响。60W超声功率处理20min提取的葡萄皮花色苷的含量最高,高达(60.95±5.26)mg/L。
To determine the effects of ultrasonic extraction conditions on anthocyanin composition from wine grape skins,and to provide scientific foundation for further exploitation and utilization of grape skins as a byproduct of wine making. The extraction of anthocyanins from grape skins by different ultrasonic power and time and the analysis of extracts were conducted using high performance liquid chromatography-mass spectrometry （HPLC-MS）. The results showed that the types and contents of anthocyanins extracted by ultrasonic-assisted extraction were more than by classical solvent extraction. Furthermore the contents and compositions of anthocyanins extracted by different ultrasonic powers and times were different. The results also showed that the optimal extraction for obtaining the highest amounts （60.95±5.26）mg/L of anthocyanins was carried out with ultrasonication for 20min and extraction power at 60W.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期294-297,共4页
Science and Technology of Food Industry
基金
北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001)
北京市属高等学校人才强教计划资助项目
