葡萄籽中原花青素提取工艺优化

Optimization of Proanthocyanidin Extraction Process in Grape Seeds

以葡萄籽为原料,探究超声波提取法、有机溶剂提取法及酶提取法对原花青素提取率的影响, 3种方法之间具有显著性差异(P<0.05),各有优缺点。将3种方法进行结合,进行优势互补,使提取工艺更加优化。通过对比分析,选取提取效果好、操作简便、节约资源的超声波辅助酶提取法,通过单因素试验和正交试验,进行葡萄籽中原花青素提取工艺优化研究。超声波辅助酶提取法探究的最优提取原花青素工艺为超声功率250 W、超声时间45min、料液比1︰35 g/mL、加酶量1.3%、乙醇体积分数60%、酶解温度50℃。利用超声波辅助酶提取法提取原花青素可行性较高,旨在提高产业的综合加工能力和原料利用率,并改善环境。

Using grape seeds as raw materials, the effects of ultrasonic extraction, organic solvent extraction and enzyme extraction on the extraction rate of proanthocyanidins were explored, there were significant differences(P<0.05) among the three methods, each with advantages and disadvantages, and the three methods were combined to complement each other’s advantages and to make the extraction process more optimized. Through comparative analysis, the ultrasonic auxiliary enzyme extraction method with good extraction effect, simple operation and resource saving, through univariate experiments and orthogonal experiments, the optimization of the extraction process of proanthocyanidins in grape seeds was carried out, and the ultrasonic auxiliary enzyme extraction method explored the optimal process of extracting proanthocyanidins as follows:ultrasonic power of 250 W, ultrasonic time of 45 min, material-to-liquid ratio of 1︰35 g/mL, enzymatic amount of 1.3%,ethanol concentration of 60%, and enzymatic lysis temperature of 50 ℃. The use of ultrasonic-assisted enzyme extraction method to extract proanthocyanidins is highly feasible, and it is expected to improve the comprehensive processing capacity and raw material utilization rate of the industry and improve the environment.