葡萄皮渣多酚超声波辅助提取工艺响应面法优化及抗氧化活性研究  

Polyphenols from Grape Skin:Optimization of Ultrasonic-assisted Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation

作　　者：令博[1] 王捷[1] 吴洪斌[2] 明建[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2011年第18期24-29,共6页Food Science

基　　金：新疆生产建设兵团工业科技攻关项目(2009GG39)

摘　　要：以酿酒葡萄皮渣为原料采用超声辅助法提取葡萄皮渣多酚,在单因素试验基础上固定超声功率100W、乙醇体积分数40%,采用三因素三水平的响应面试验优化设计方法,研究液料比、提取时间和超声温度对多酚得率的影响,依据回归分析得到最佳提取工艺条件为液料比16:1(mL/g)、超声提取时间57min、超声温度50℃。在此条件下葡萄皮渣多酚提取量为(42.51±1.21)mg/5g。以水溶性VE为对照物,通过DPPH法和铁氰化钾法对葡萄皮渣多酚的抗氧化活性进行体外评价,发现葡萄皮渣多酚具有较强的清除DPPH自由基能力和还原能力。由此可以得出,葡萄皮渣多酚具有一定的抗氧化活性,并在一定的范围内,其抗氧化活性与提取液的质量浓度具有较好的线性关系。Response surface methodology was employed to optimize the ultrasonic-assisted extraction of polyphenols from grape skin as a byproduct of wine making.On the basis of one-factor-at-a-time experiments,through which the optimal ultrasonic power and ethanol concentration were found to be 100 W and 40%,respectively,polyphenol yield was investigated by response surface methodology with respect to liquid-to-material ratio,extraction time and temperature at three levels.The optimal levels of liquid-to-material ratio,extraction time and temperature were determined to be 16：1（mL/g）,57 min and 50 ℃.Under such conditions,the yield of grape skin polyphenols was（42.51 ± 1.21） mg/5 g.The antioxidant activity in vitro of the obtained extract was evaluated by DPPH free radical scavenging assay and potassium ferricyanide reduction assay using water-soluble VE as the control.Grape skin polyphenols were found to have powerful DPPH free radical scavenging capacity and reducing power in a linear dose-dependent manner.

关 键 词：葡萄皮渣 多酚 响应面法 超声提取 抗氧化 

分 类 号：R972.6[医药卫生—药品]