葡萄籽原花青素的微波萃取工艺优化

Optimization of microwave extraction of procyanidins from grape seeds

以原花青素提取量为指标,考察微波处理时间、提取温度、乙醇体积分数、料液比等因素对葡萄籽原花青素提取的影响并利用正交优化试验设计确定微波萃取原花青素的最优工艺。结果表明:各因素对原花青素提取量的影响大小依次为微波温度>微波时间>乙醇体积分数>料液比。微波提取原花青素最优工艺条件为微波处理时间20 min、微波提取温度80℃、乙醇体积分数50%、料液比1∶6(g/mL)。在此条件下,原花青素提取量均值为51.77 mg/g,相对标准偏差为1.45%。与传统浸提法相比,微波萃取原花青素耗时短、提取效率高,且对原花青素的破坏性小。

The influence of factors such as microwave treatment time,extraction temperature,ethanol volume fraction,and liquid-to-material ratio on the extraction procyanidins from grape seed was investigated with the amount of procyanidins extracted as an indicator.Orthogonal optimization experiment design was used to determine the optimal technology for microwave extraction of procyanidins.The results showed that the factors influencing the extraction rate of procyanidins were microwave temperature>microwave time>ethanol volume fraction>solid-liquid ratio.The optimal process conditions for microwave extraction of procyanidins were microwave treatment time 20 min,microwave extraction temperature 80℃,ethanol volume fraction 50%,and solid-liquid ratio 1:6(g/mL).Under the conditions,the average amount of procyanidins extracted was 51.77 mg/g,and the relative standard deviation was 1.45%.Compared with the traditional extraction method,microwave extraction of procyanidins took less time,had high extraction efficiency,and was less destructive to procyanidins.