葡萄皮提取物的抗氧化性能研究  

Study on Anti-oxidation activity of the Extracts from Grape Skins

作　　者：李慧荔[1] 刘焕云[1] 马志广[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《食品工业》2008年第4期32-34,共3页The Food Industry

摘　　要：研究了葡萄皮不同提取物的抗氧化活性,并探索其抗氧化物质的组成和稳定性。结果表明:以50%的乙醇水溶液为溶剂,料液比1:30、温度60℃、浸提时间40 min时,提取物抗氧化效果较好;利用紫外吸收光谱和物质显色反应进行定性分析,可以断定提取物中主要含酚酸类和二氢黄酮类化合物;葡萄皮提取液在光照一定时间、一定温度范围、酸性条件下和NaCl溶液中是稳定的,但在碱性条件下有不稳定现象出现。The anti-oxidation activity of grape skin extractives was studied, as well as their effectual ingredient and stability. The results showed the best extraction conditions： using 50% alcohol as solvent, ratio of solid to liquid as 1 ： 30, at temperature 60℃, extracting time 40 min; Using the UV absorption spectrum and the colour experiment to do the qualitative analysis, the extractives mostly contain phenolic and dihyo-flavonoid; The grape skin extractives was steady when it was in sometime of illumination, a scope of temperature, the acid condition and NaCl solution, but there were unstable phenomena under the alkaline condition.

关 键 词：葡萄皮 提取 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS261.9[轻工技术与工程—食品科学与工程]