赤霞珠葡萄梗黄酮、原花青素和多酚的提取工艺优化  

Optimization of Extraction Technology of Flavonoids, Proanthocyanidins and Polyphenols from Cabernet Sauvignon Stalk

作　　者：李彩霞[1,2] 焦扬 崔玮[1] 古小梅 张永博[1] LI Cai-xia;JIAO Yang;CUI Wei;GU Xiao-mei;ZHANG Yong-bo(College of Agriculture and Biotechnology,Hexi University,Zhangye 734000,China;Key Laboratory of Hexi Corridor Resources Utilization of Gansu,Zhangye 734000,China)

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000 [2]甘肃省高校河西走廊特色资源利用省级重点实验室,甘肃张掖734000

出　　处：《食品工业科技》2019年第17期179-183,共5页Science and Technology of Food Industry

基　　金：甘肃省大学生创新创业训练计划项目(201610740011,201610740009)

摘　　要：研究赤霞珠葡萄梗中黄酮、原花青素和多酚的提取工艺。以葡萄梗中黄酮、原花青素和多酚含量的综合评分为评价指标,采用正交设计优化赤霞珠葡萄梗黄酮、原花青素和多酚超声辅助双水相提取的条件。结果表明:超声辅助双水相提取的最优工艺条件为:料液比为1∶40(g/mL)、超声时间为50 min、乙醇质量分数为24%、硫酸铵质量分数为20%。在此提取条件下,放大8倍赤霞珠葡萄梗中黄酮、多酚和原花青素的含量分别为72.85、122.21、87.67 mg/g,相对标准偏差在3%以内,说明该工艺具有可行性。The extraction technology of flavonoids,proanthocyanidins(PC)and polyphenols from cabernet sauvignon stalk were studied.The contents of flavonoids,PC and polyphenols as indexes for comprehensive score,the orthogonal design was used to optimize the ultrasonic assisted aqueous two-phase(UATP)extraction conditions of flavonoids,PC and polyphenols from cabernet sauvignon stalk.The results showed that the optimum conditions of UATP extraction were solid-liquid ratio 1∶40(g/mL),the ultrasonic time 50 min,the ethanol mass fraction 24%,the mass fraction of ammonium sulfate 20%.Under the optimum extraction conditions,the process was magnified eight times,contents of flavonoids,polyphenols and PC in cabernet sauvignon stalk were 72.85,122.21,87.67 mg/g,respectively,the relative standard deviation was less than 3%,which indicated that the process was feasible.

关 键 词：赤霞珠葡萄梗 黄酮 原花青素 多酚 提取 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]