超声波法提取酿酒葡萄皮渣色素的工艺研究  

Optimization of Proanthocyanidins from Grape Skin Extraction Conditions by Ultrasonic Wave Method

作　　者：雷静[1] 王婷[1] 时家乐[1] 肖丽[1] 陈玲[1] 

机构地区：[1]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838000

出　　处：《农产品加工（下）》2011年第11期74-76,共3页Farm Products Processing

摘　　要：以酿酒葡萄皮渣为原料,采用超声波提取方法。在单因素的基础上,通过正交试验确定了酿酒葡萄皮渣色素提取的最优条件:料液比1∶10,pH值3.0,超声温度60℃,超声提取时间为40 min。该提取条件下,酿酒葡萄皮渣色素提取液的吸光度值是0.812。Taking Grape Skin as raw material,ultrasonic wave extract method is used.On the basis of single factor experiment,through orthogonal experiment to analysis the optimization Proanthocyanidins from Grape Skin Extraction condition in concentration： Liquid ratio is 1∶10,pH is 3.0,temperature is 60 ℃,concentration time is 40 min,absorbance of Proanthocyanidins from Grape Skin Extraction condition is 0.812.

关 键 词：超声波 酿酒葡萄皮渣 提取 色素 

分 类 号：TS209[轻工技术与工程—食品科学]