酿酒葡萄加工废弃物中多酚含量和抗氧化性的分析  

The Content & Antioxidant Activities of Polyphenol Extracted from Wine Grape Waste

作　　者：李浡[1] 李双石[1] 兰蓉[1] 王晓杰[1] 陈思[1] 

机构地区：[1]北京电子科技职业学院,北京100176

出　　处：《酿酒科技》2016年第5期104-106,共3页Liquor-Making Science & Technology

基　　金：北京市属高等学校人才强教计划资助项目(PXM2016_014306_000005);北京电子科技职业学院院内重点课题(YZKB2015004)

摘　　要：通过对不同提取方法提取的酿酒葡萄赤霞珠加工废弃物(皮、籽、梗)的多酚含量进行测定,并分析提取多酚抗氧化性。结果表明,有机溶剂提取法提取含量高于其他方法的提取量。葡萄梗中总酚的含量相对高于葡萄皮与葡萄籽,并具有良好的抗氧化性。The content and antioxidant activities of polyphenol extracted from Cabernet Sauvignon processing waste（skin, seeds, stems） by different methods were analyzed. The results showed that, the content of polyphenol by organic solvent extraction was higher than that by other extraction methods, and the content of polyphenol from stems was higher than that from skin and seeds and its antioxidant activities were stronger accordingly.

关 键 词：抗氧化性 多酚 葡萄 

分 类 号：TS261.9[轻工技术与工程—发酵工程] X797[轻工技术与工程—食品科学与工程]