酿酒葡萄皮渣中多酚物质提取的研究  

Extraction of polyphenols from grape wine pomace

作　　者：郭红珍[1] 李丛胜[1] 茹少玉 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000 [2]天津市五福心语食品科技有限公司,天津300499

出　　处：《中国酿造》2016年第8期148-151,共4页China Brewing

基　　金：大学生创新创业计划(201410100011);廊坊师范学院院项目(LSZY201304);河北省食药用菌应用技术研发中心(YF201411);天津市科技计划项目(14ZXCXSY00118)共同资助

摘　　要：以酿酒后分离的葡萄皮渣为原料,对其多酚类物质的提取条件进行了研究。在单因素试验的基础上,以乙醇体积分数、料液比、浸提时间、浸提温度为影响因素,以葡萄皮多酚得率为评价指标,进行4因素3水平正交试验,确定出的最佳浸提条件为浸提剂为体积分数70%的乙醇,浸提温度80℃,浸提时间40 min,按1∶7(g∶mL)的料液比,浸提次数为3次,在此条件下,葡萄皮渣中多酚提取量为30.03 mg/g。Using grape wine pomace separated after wine brewing as raw material, the polyphenols extraction conditions were studied. On the basis of single factor experiment, using grape wine pomace extraction rate as evaluation index, ethanol concentration, solid-liquid ratio, extraction time and temperature as evaluation factors, the optimal extraction conditions were determined by four factors and three levels orthogonal experiments. The re- suits showed that the optimal extraction conditions were ethanol concentration 70%, temperature 80 ℃, time 40 min, solid to liquid ratio 1：7 （g：ml）, and extraction times 3. Under the conditions, the polyphenol extraction content from grape wine pomace was 30.03 mg/g.

关 键 词：葡萄皮渣 植物多酚 提取 

分 类 号：S663.1[农业科学—果树学]