葡萄酒渣多酚类物质超声波辅助提取工艺优化及其抗氧化活性研究  

Optimization of ultrasonic assisted extraction of polyphenols from grape wine residue and its antioxidant activity

作　　者：孙少忆 马露 刘军[1] 李佩佩 赵晓璐 田玉潭 马亚男 刘敦华[1] SUN Shaoyi;MA Lu;LIU Jun;LI Peipei;ZHAO Xiaolu;TIAN Yutan;MA Yanan;LIU Dunhua(School of Food & Wine,Ningxia University,Yinchuan 750021, China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《河南农业大学学报》2021年第2期328-337,共10页Journal of Henan Agricultural University

基　　金：国家星火计划(2015GA880005)。

摘　　要：为提高葡萄酒渣中多酚类物质的提取率,采用超声波辅助提取葡萄酒渣中的多酚类物质,在单因素试验基础上,采用响应面法优化工艺参数,对提取得到的多酚类物质进行纯化与鉴定,并对其抗氧化活性进行检测。结果表明,葡萄酒渣多酚类物质超声波辅助提取最佳工艺参数为乙醇体积分数47%、葡萄酒渣与乙醇料液比m(葡萄酒渣/g)∶V(乙醇/mL)=1∶10、超声时间108 min、超声温度70℃以及超声功率250 W,在此条件下得到多酚类物质含量为145.6 mg·g^(-1)。通过静态吸附解吸试验,筛选出D101树脂对葡萄酒渣多酚类物质的纯化效果最佳,提取率达到89%以上。利用超高效液相色谱鉴别葡萄酒渣多酚类物质,含量由高到低依次是对香豆酸、芦丁、阿魏酸、没食子酸、表儿茶素、绿原酸、4-香豆酸,其中羟基肉桂酸类化合物的种类最多。抗氧化试验结果表明,葡萄酒渣多酚类物质DPPH自由基清除能力略低于维生素C,对ABTS+自由基、羟基自由基、超氧阴离子自由基的清除能力高于维生素C。In order to improve the extraction rate of polyphenols from wine residue,ultrasonic assisted extraction of polyphenols from wine residue was used to extract the polyphenolic substance.Response surface methodology was used to optimize the process parameters based on single factor experiment.The polyphenols were purified and identified,and their antioxidant activity was tested.The results showed that the optimum parameters of ultrasonic assisted extraction of polyphenols from wine pomace were:the volume fraction of ethanol was 47%,the ratio of wine residue to ethanol material liquid m(wine residue/g)∶V(ethanol/mL)=1∶10,ultrasonic time 108 min,ultrasonic temperature 70℃,and ultrasonic power 250 W.Under these conditions,the polyphenol content was 145.6 mg·g^(-1).Through the static adsorption analysis test,D101 resin was selected as the best resin for the purification of polyphenols in wine dregs,and the extraction rate was over 89%.Ultra performance liquid chromatography(UPLC)was used to identify polyphenols in grape wine pomace.The content of polyphenols in grape wine pomace from high to low was p-coumaric acid,rutin,ferulic acid,gallic acid,epicatechin,chlorogenic acid,and 4-coumaric acid,among which hydroxycinnamic acid was the most.The results of antioxidant test showed that DPPH radical scavenging ability of grape wine pomace polyphenols was slightly lower than that of vitamin C,and its scavenging ability to ABTS+free radical,hydroxyl radical and superoxide anion radical was higher than that of vitamin C.

关 键 词：葡萄酒渣 多酚 超声波辅助提取 树脂纯化 吸附解吸 超高效液相色谱 抗氧化活性 

分 类 号：S663.1[农业科学—果树学] TS261.9[农业科学—园艺学]