响应面法优化‘蛇龙珠’葡萄皮渣中多酚提取条件的研究  

Optimization of polyphenols extraction conditions from Cabernet Gernischt wine pomace by response surface method

作　　者：张建华[1] 李敏[1] 陈霞[1] 杨婷[1] 韩舜愈[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070

出　　处：《甘肃农业大学学报》2016年第5期141-147,共7页Journal of Gansu Agricultural University

基　　金：国家自然科学基金(31160310);甘肃省葡萄与葡萄酒工程学重点实验室建设专项基金

摘　　要：【目的】为了提高葡萄皮渣中废弃物的利用价值.【方法】以‘蛇龙珠’葡萄皮渣为原料,通过单因素和响应面试验,比较不同试验因素和水平对葡萄皮渣中多酚提取率的影响.【结果】不同的浸提条件对多酚提取率有很大的影响.优化得到的葡萄皮渣多酚提取条件是乙醇体积分数为42.4%,料液比为1∶15.44(g∶mL),浸提温度为60.6℃.【结论】在此条件下可提取多酚的量为0.786mg/g,与传统提取率相比有明显的增加.【Objective】The aim of the research was to improve utilization value of grape pomace waste.【Method】Taking Cabernet Gernischt wine lees as material,a single factor experiment and response surface experiments was used to compare the influence of different experimental factors and levels on grape polyphenols extraction rate.【Result】The results showed that extraction conditions had greater effect on polyphenol extraction rate.The optimal extraction technology of polyphenol substances in wine lees was as follows：alcohol concentration of 42.4%,ratio of solid to liquid of 1∶15.44（g∶mL）,extraction temperature at60.6 ℃.【Conclusion】The extractable polyphenols obtained by the method was 0.786mg/g,was increased significantly compared with traditional extractable rate.

关 键 词：葡萄皮渣 多酚 提取 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]