葡萄籽中原花青素提取工艺  

Optimization of Proanthocyanidin Extraction from Grape Seed

作　　者：肖丽霞[1] 何志贵[1,2] 朱勇[3] 曾庆文[1] 胡博然[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]桂林旅游高等专学校,广西桂林541006 [3]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《食品科学》2011年第20期89-94,共6页Food Science

基　　金：海南省重点科技项目(070121;ZDXM20100005)

摘　　要：以发酵后葡萄籽为原料,研究微波、纤维素酶和超声波辅助提取葡萄籽中原花青素的工艺条件,对影响原花青素提取率的因素进行考察,通过正交试验确定葡萄籽中原花青素的最佳提取工艺。结果表明最佳方法为微波辅助提取,其最佳工艺条件:料液比1:25(g/mL)、乙醇体积分数80%、微波时间40s、微波功率115W,原花青素的提取率为10.70%。The aim of this study was to optimize technical conditions for ultrasonic-assisted ethanol extraction,cellulase hydrolysis-based extraction and microwave-assisted ethanol extraction of proanthocyanidins from grape seed power using one-factor-at-a-time coupled with orthogonal array design method.Microwave-assisted extraction was found to be the best of the three methods,and the optimal process conditions were ethanol concentration of 80%,material-to-liquid ratio of 1：25（g/mL）,microwave treatment time of 40 s and microwave power of 115 W.Under these conditions,the extraction rate of proanthocyanidins was 10.70%.

关 键 词：葡萄籽 原花青素 微波 酶解 超声波 

分 类 号：R284.2[医药卫生—中药学]