葡萄皮色素加压提取动力学研究  

Study on pressurized extraction kinetics of grape skin pigment

作　　者：孙彦妮[1] 赵文英[1] 徐艳丽[1] 杨玉莹 SUN Yan-ni;ZHAO Wen-ying;XU Yan-li;YANG Yu-ying(College of Chemical Engineering,Qingdao University of Science and Technology,Qingdao 266042,Shandong,China)

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《粮食与油脂》2018年第12期95-97,共3页Cereals & Oils

摘　　要：用超声辅助提取法、温浸提取法和加压溶剂提取法3种方法在相同条件下提取葡萄皮中的色素;选用加压提取法进行动力学研究,考察不同温度下葡萄皮中色素含量随时间的变化规律。结果表明:3种方法所得色素浓度大小为加压>超声>温浸;加压提取过程中的浓度与时间的关系符合二阶动力学方程t/C_t=1/kC_s^2+t/C_s。Ultrasonic extraction, warm maceration and pressurized extraction were used to extract pigment from grape skin under the same conditions, the extraction concentration with three methods were compared. Pressurized extraction was used to extract the pigment from grape skins, the extraction concentration varies with time under different temperatures was investigated. The results showed that the extraction concentration of pressurized extraction was the highest, then ultrasonic extraction, warm maceration followed. The extraction model of second-order mechanism t/Ct=1/kCs^2＋t/Cswas developed.

关 键 词：葡萄皮 色素 加压提取 动力学 

分 类 号：TS264.4[轻工技术与工程—发酵工程]