酶法提取葡萄酒渣多酚的含量与抗氧化性分析  

Total Polyphenol Content and Antioxidant Activities of the Extract from Grape Skin Residues by Enzyme Method

作　　者：李浡[1] 李双石[1] 岳明星 陈思[1] 李兴娟 LI Bo;LI Shuangshi;YUE Mingxing;CHEN Si;LI Xingjuan(Beijing Polytechnic, Beijing 100176, China)

机构地区：[1]北京电子科技职业学院,北京100176

出　　处：《酿酒科技》2017年第12期37-40,共4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(2017Z005-005-KXB)

摘　　要：以酿酒葡萄皮渣为原料,研究提取物总酚含量及其体外抗氧化性。测定纤维素酶、β-葡聚糖酶、果胶酶、木瓜蛋白酶以及复合酶提取葡萄皮渣中的总酚含量,分析提取多酚的抗氧化性。结果表明,葡萄梗的总酚含量相对比葡萄皮、籽的要高,最高达6.794 g/100 g。复合酶提取多酚效果较好,果胶酶提取效果次之。葡萄梗总酚含量较高,葡萄籽的抗氧化性效果较好。本研究可为葡萄酒渣多酚物质的开发利用提供参考。The total polyphenol content and the antioxidant activities of the extract from grape skin residues were investigated.The grape skin residues were extracted by cellulose,β-glucanase,pectinase,papain and compound enzyme respectively.The results suggested that,total polyphenol content of grape stems were about6.794g/100g,higher than that of grape skin and grape seed.Compound enzyme had the best extraction effects,followed by pectinase.Besides,the antioxidant activities of grape seed were the best.This study provided useful reference for the utilization of polyphenols in grape skin residues.

关 键 词：葡萄酒渣 酶 抗氧化性 总酚含量 

分 类 号：TS261.9[轻工技术与工程—发酵工程]