不同提取方法对葡萄皮油中脂肪酸的影响  

Investigation on the Effects of Different Extraction Methods on Fatty Acids Content of Grape Skin

作　　者：李浡[1] 李双石[1] 吴志明[1] 章宇宁[1] 苏宁[2] 

机构地区：[1]北京电子科技职业学院 [2]中粮华夏长城葡萄酒有限公司

出　　处：《酿酒科技》2012年第9期39-41,45,共4页Liquor-Making Science & Technology

基　　金：北京市教育委员会科技计划项目专项资助课题(SQKM201210858001);北京市属高等学校人才强教计划资助项目

摘　　要：采用索氏提取法、石油醚浸泡法和超声波提取法从酿酒葡萄皮中提取油脂,并利用气相色谱-质谱联用技术(GC-MS)对葡萄皮油中脂肪酸的组成进行分析和比较。结果表明,不同方法提取的葡萄皮油,其出油率和皮油中脂肪酸含量差异较大,索氏提取法效果最优。本研究还发现,不同方法提取的葡萄皮油中脂肪酸的组成相似,且皮油中脂肪酸的化学组成与葡萄籽油相似。Oil was extracted from wine grape skin by soxhlet extraction, petroleum ether soaking method and ultrasonic extraction. The fatty acids in oil were analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that the extraction rates and the relative content of fatty acid compositions in oil extracted by different methods were quite different. Soxhlet extraction was preferred among the three methods. Be- sides, the chemical compositions of fatty acids in oil extracted by different extraction methods were similar. Moreover, the fatty acid compositions in grape skin oil were similar with that in grape seed oil.

关 键 词：葡萄皮油 脂肪酸 气相色谱-质谱联用技术 提取方法 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]