葡萄酒渣多酚的提取工艺优化  

Optimization of the Extracting Technology of Polyphenols from Wine Pomace

作　　者：李文蕾[1] 李双石[1] 章宇宁[1] 宋金慧[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《酿酒科技》2013年第6期97-99,共3页Liquor-Making Science & Technology

基　　金：2012年北京市大学生科学研究与创业行动计划项目;北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001);北京市属高等学校人才强教计划资助项目

摘　　要：葡萄酒加工会产生大量的废弃物即葡萄酒渣,酒渣富含多酚类化合物等生物活性物质。通过单因素试验和正交试验,对葡萄酒渣多酚的浸提工艺进行了优化,确定最佳提取工艺条件为:以60%vol乙醇水溶液作为提取剂,料液比为1∶10,提取温度为70℃,提取时间为30 min,在此条件下多酚提取量可达39.56 mg/g。A large amount of wine pomace is produced during grape wine processing and it contains rich bioactive polyphenols.The extracting technology of polyphenols from wine pomace had been optimized as follows through single factor test and orthogonal experiments： 60 % aqueous ethanol solution used as the extracting agent,the ratio of raw materials to the solution was 1∶10,the extracting temperature was at 70 ℃,and the extracting time was 30 min.In these conditions,the yield of total polyphenols was as high as 39.56 mg/g.

关 键 词：葡萄酒渣 多酚 提取 

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]