|Table of Contents|

Study on Optimization of Microwave-assisted Extraction of Proanthocyanidins From Grape Residues and Its Antioxidant Activity(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年11
Page:
123-126
Research Field:
Publishing date:

Info

Title:
Study on Optimization of Microwave-assisted Extraction of Proanthocyanidins From Grape Residues and Its Antioxidant Activity
Author(s):
CHEN Yueying; WANG Yanping; SUN Ruilin; XIE Keying; YANG Huihui; GU Yang
(Department of Food Engineering，Henan Vocational College of Agriculture，Zhengzhou，Henan 451450)
Keywords:
grape residues; proanthocyanidins; microwave-assisted extraction; antioxidant
PACS:
-
DOI:
10.11937/bfyy.201611032
Abstract:
Taking grape residue as the experimental material，the extraction technology and antioxidant activity of proanthocyanidins from grape residue were studied by microwave assisted extraction and in vitro antioxidant activity.The results showed that the optimum condition were as follows，60%(v/v) ethanol as the solvent，material-solvent ratio 1∶20 g?mL-1，microwave time 90 seconds，microwave power 800 W.Under such conditions，the yield of proanthocyanidins was 9.12 mg?g-1.The extraction from grape residues showed significant antioxidant capacity，and activity to removing DPPH? and ?OH，but weaker than vitamin C.

References:

 

[1]高学峰,杨继红,王华.葡萄及葡萄酒生产过程中副产物的综合利用研究进展[J].食品科学,2015,36(7):289-295.

[2]王竹青,王军.“赤霞珠”葡萄皮渣中原花青素的提取工艺研究[J].食品科学,2009,30(12):101-106.

[3]方莉,王静,许媛,等.葡萄皮渣中原花青素对临床常见分离菌的抗菌效应分析[J].重庆医学,2015,44(4):453-455.

[4]FRACASSETTI D,COSTA C,MOULAY L,et al.Ellagic acid derivatives，ellagitannins，proanthocyanidins and other phenolics，vitamin C and antioxidant capacity of two powder products from camu-camu fruit(Myrciaria dubia)[J].Food Chemistry,2013,139(1/4):578-583.

[5]张峰源,赵先英,张定林,等.原花青素抗肿瘤作用及机制研究进展[J].重庆医学,2012,41(27):2887-2889.

[6]董晓敏,韩瑞芳,刘天明.葡萄籽原花青素对金黄色葡萄球菌的抑菌研究[J].食品工业,2015,36(8):188-192.

[7]NISHIZUKA T,FUJITA Y,SATO Y,et al.Procyanidins are potent inhibitors of LOX-1：a new player in the French Paradox[J].Proceedings of the Japan Academy,Series B，Physical and Biological Sciences,2011,87(3):104-108.

[8]CASTELL-AUVI A,CEDO L,PALLARES V,et al.Procyanidins modify insulinemia by affecting insulin production and degradation[J].Journal of Nutritional Biochemistry,2012,23(12):1565-1572.

[9]朱靖蓉.葡萄籽原花青素的分离提纯及抗氧化研究[D].乌鲁木齐:新疆农业大学,2007.

[10]孟庆焕.牡丹种皮黄酮提取分离与抗氧化及抗疲劳作用研究[D].哈尔滨:东北林业大学,2013.

[11]杨申明,王波,王振吉,等.金雀花总黄酮提取工艺优化及抗氧化性研究[J].浙江农业学报,2015,27(2):278-284.

[12]李旭,刘停.杜仲叶总黄酮微波辅助提取工艺的优化及其抗氧化活性研究[J].食品工业科技，2013,34(4):243-248.

[13]刘利娥,张冠军,刘金盾,等.芝麻叶多酚的提取及其抗氧化活性研究[J].食品科技,2013,38(9):205-209.

[14]瞿鹏,李贯良,徐茂田,等.催化动力学荧光法测定中草药对羟基自由基的清除率[J].光谱学与光谱分析,2004,24(11):1407-1409.

Memo

Memo:
-
Last Update: 2016-07-14