摘要
提高酿酒后葡萄籽的综合利用率,探究在不同提取条件下超声波辅助法对葡萄籽中原花青素提取工艺的影响。在单因素试验的基础上,通过正交试验对提取工艺条件进行优化。结果表明,最佳提取工艺条件为乙醇体积分数70%,提取时间20 min,超声功率90 W,提取温度50℃,料液比1∶20(g∶m L),在此最优条件下,葡萄籽中原花青素的提取率为3.98%。
To improve the comprehensive utilization of grape seeds after grape brewing, the effects of ultrasonic assisted method on proanthocyanidins from grape seeds were investigated under the different extraction conditions. On the basis of single factor experiments, the extraction conditions were optimized by orthogonal experiments. The results showed that the optimum extraction conditions were ethanol concentration 70%, extraction time 20 min, ultrasonic power 90 W, extraction temperature 50 ℃, solid-liquid ratio 1：20 （g：ml）. Under the conditions, the extraction rate ofproanthocyani- dins from grape seeds was 3.98%.
出处
《中国酿造》
CAS
北大核心
2015年第12期113-116,共4页
China Brewing
关键词
超声波辅助法
葡萄籽
原花青素
提取
ultrasonic assisted method
grape seeds
proanthocyanidins
extraction
