|Table of Contents|

Optimization of Extraction Technology From Fermented Grape Seed(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年08
Page:
114-117
Research Field:
Publishing date:

Info

Title:
Optimization of Extraction Technology From Fermented Grape Seed
Author(s):
LI Shanju; SHI Shouguo; YANG Shu
（Department of Life Science，Yuncheng University，Yuncheng，Shanxi 044000）
Keywords:
fermented grape seed; proanthocyanidins; ethanol; extraction
PACS:
-
DOI:
10.11937/bfyy.201608032
Abstract:
Taking fermented grape seeds as material,using extraction method，the effect of extraction temperature，time，solid-liquid ratio，alcohol concentration on fermentation anthocyanin extraction yield of grape seeds after the central plains was studied.The results showed that the influence of four factors order was solid-liquid ratio>extraction temperature>extraction time>ethanol concentration.The best condition of extraction process of procyanidins was extraction temperature 40℃，the extraction time was 90 min，material liquid ratio was 1∶28 g/mL，ethanol concentration was 60%，the extraction yield was 3.05%.

References:

 

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Last Update: 2016-06-30