LI Shanju,SHI Shouguo,YANG Shu.Optimization of Extraction Technology From Fermented Grape Seed[J].Northern Horticulture,2016,40(08):114-117.[doi:10.11937/bfyy.201608032]
经酿酒发酵后葡萄籽中原花青素提取工艺优化
- Title:
- Optimization of Extraction Technology From Fermented Grape Seed
- Keywords:
- fermented grape seed; proanthocyanidins; ethanol; extraction
- 文献标志码:
- A
- 摘要:
- 以葡萄发酵后的葡萄籽粉碎物为试材，采用浸提方法，研究了浸提温度、时间、料液比、乙醇浓度对发酵后葡萄籽中原花青素提取率的影响。结果表明：4个因素的影响顺序为料液比>提取温度>提取时间>乙醇浓度。原花青素提取工艺的最佳条件为提取温度为40℃、提取时间为90 min、料液比为1∶28 g/mL、乙醇浓度为60%，提取率为3.05%。
- 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%.
参考文献/References:
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备注/Memo
第一作者简介：李善菊(1974-)，女，山西运城人，硕士，讲师，研究方向为食品营养与分析。E-mail：lishanju_0@163.com. 责任作者：师守国（1973-），男，山西运城人，博士，副教授，研究方向为园艺植物育种与分子生物学。E-mail：shishouguo2009@163.com. 基金项目：“131”领军人才资助项目（XK-2015022）；产学研资助项目（CY-2013012）。