葡萄酒糟色素提取工艺研究  

Study on the extraction technology of the pigment from grape wine pomace

作　　者：张贝贝[1,2] 程显好[2] 黄元姣[1] 

机构地区：[1]广西医科大学医学科学实验中心,广西南宁530021 [2]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品工业科技》2009年第6期312-315,共4页Science and Technology of Food Industry

摘　　要：对葡萄酒糟色素的提取工艺作了初步研究,确定了葡萄酒糟色素的最大光吸收值为530nm。通过溶剂法提取工艺在单因素水平基础上进行的研究表明,葡萄酒糟与提取液之比为1:5提取效果最好;在酸性条件下提取效果比在碱性条件下好;温度对葡萄酒糟色素提取效果的影响较大;确定了最佳提取剂为80%乙醇水溶液以及最佳提取时间为3h。通过正交实验对提取工艺条件进行优化,确定的最佳工艺参数如下:提取溶剂为80%乙醇水溶液,溶液pH为4,提取温度为60℃,提取时间为3h。通过薄层层析法(TLC)初步探索出可用三氯甲烷或乙酸乙酯与冰醋酸的混合液作为葡萄酒糟色素柱层析的溶剂系统。The extraction technology of the pigment from grape wine pomace was preliminarily studied.The pigment maximum absorbance value of 530nm was identified .The results by solvent method studied on the basis of single factor showed that the best ratio of the grape wine pomace to the extracting solution was 1：5,the extraction was better in acid condition than in alkaline condition ,the influence of temperature on the extraction of the pigment from grape wine pomace was obvious, the best extracting solution was 80% aqueous ethanol solution and the best extracting time was 3h.The optimized extracting conditions through orthogonal test were studied.The technology parameters were as follows： extracting solution was 80% aqueous ethanol solution, pH was 4, extracting temperature was 50℃, extracting time was 3h. By thin layer chromatography（TLC）, the mixture of chloroform or ethyl acetate and acetic acid were initially explored for column chromatograohy system solvent.

关 键 词：葡萄酒糟 色素 提取 纯化 

分 类 号：TS202.3[轻工技术与工程—食品科学]