超声波辅助法提取葡萄籽中原花青素工艺的研究  

Extraction processing of proanthocyanidins from grape seeds by ultrasonic assisted method

作　　者：苏芳[1] 顾明广[1] 冯献起[1] 

机构地区：[1]燕京理工学院化工与材料工程学院,河北三河065201

出　　处：《中国酿造》2015年第12期113-116,共4页China Brewing

摘　　要：提高酿酒后葡萄籽的综合利用率,探究在不同提取条件下超声波辅助法对葡萄籽中原花青素提取工艺的影响。在单因素试验的基础上,通过正交试验对提取工艺条件进行优化。结果表明,最佳提取工艺条件为乙醇体积分数70%,提取时间20 min,超声功率90 W,提取温度50℃,料液比1∶20(g∶m L),在此最优条件下,葡萄籽中原花青素的提取率为3.98%。To improve the comprehensive utilization of grape seeds after grape brewing, the effects of ultrasonic assisted method on proanthocyanidins from grape seeds were investigated under the different extraction conditions. On the basis of single factor experiments, the extraction conditions were optimized by orthogonal experiments. The results showed that the optimum extraction conditions were ethanol concentration 70%, extraction time 20 min, ultrasonic power 90 W, extraction temperature 50 ℃, solid-liquid ratio 1：20 （g：ml）. Under the conditions, the extraction rate ofproanthocyani- dins from grape seeds was 3.98%.

关 键 词：超声波辅助法 葡萄籽 原花青素 提取 

分 类 号：TQ91[化学工程]