|Table of Contents|

Study on Optimization of Enzyme-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16
Page:
129-132
Research Field:
Publishing date:

Info

Title:
Study on Optimization of Enzyme-assisted Extraction of Proanthocyanidins From Grape Residues and Its Antioxidant Activity
Author(s):
CHEN Yueying; WANG Yanping; SUN Ruilin; YANG Huihui; XIE Keying; GU Yang
(Henan Vocational College of Agriculture，Zhengzhou，Henan 451450)
Keywords:
grape residues; proanthocyanidins; enzyme-assisted extraction; antioxidant
PACS:
-
DOI:
10.11937/bfyy.201616033
Abstract:
Taking grape residues as raw material，on the basis of single factor experiment，L9(43) orthogonal experiment methodology were conducted to investigate the influences of amount of enzyme，enzyme time and enzyme temperature on the yield of proanthocyanidins，and the oxidation resistance of purified grape residues procyanidins was studied.The optimum condition were as follows:the amount of cellulase was 0.4%，the amount of pectase was 0.8%，enzyme time was 90 min，enzyme temperature was 70 ℃.Under such conditions，the yield of proanthocyanidins was 11.08 mg?g-1.The extraction from grape residues was then purified，and showed significant antioxidant capacity，and activity to removing DPPH? radical and ?OH radical，while stronger than vitamin C.

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Last Update: 2016-09-18