迟采型白葡萄果渣多酚提取及其抗氧化性测定  

Study on Extraction Technology of Polyphenols from Late Harvest White Grape Pomace and Determination of Its Antioxidant Activity

作　　者：卢靖[1] 张丽珠[1] 车振明[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《西华大学学报（自然科学版）》2015年第2期91-93,97,共4页Journal of Xihua University:Natural Science Edition

摘　　要：以迟采型白葡萄果渣为原料,采用单因素和正交试验优化多酚提取工艺,并研究了其抗氧化性能。结果表明:乙醇体积分数、提取温度对多酚提取量有显著影响;最佳提取工艺参数为乙醇体积分数50%、提取温度80℃、提取时间40 min;在此工艺条件下多酚提取量为3.39 mg/g,该多酚具有较强的抗氧化能力。In this study, late harvest white grape pomace was used as material to extract polyphenol. The extraction process of polyphenol from grape pomace was optimized via single-factor test, orthogonal test and variance analysis, and the antioxidant activities of the polyphenols were determined. The results showed that ethanol concentration and extraction temperature had a significant effect on the polyphenol extract. The optimal extraction conditions were as follows ： 50% ethanol concentration, extraction temperature 80℃ , ex- traction time 40min. Under the optimized conditions the yield of polyphenol was 3.39 mg/g. The determination result showed that the polyphenol had strong antioxidant activity.

关 键 词：迟采型白葡萄 果渣 多酚 

分 类 号：TQ920.9[轻工技术与工程—发酵工程] TS262.6