超声辅助提取酿酒葡萄皮渣花色苷工艺的优化及4个品种花色苷组分分析  

Optimization of ultrasound-assisted extraction of anthocyanins from grape skin residue and the analysis of anthocyanins components in four cultivars

作　　者：张岩 赵遵乐 邹琴艳 吴帅 李庆亮 谭伟 ZHANG Yan;ZHAO Zunle;ZOU Qinyan;WU Shuai;LI Qingliang;TAN Wei(College of Food Science and Pharmaceutical Engineering,Zaozhuang University/Shandong Pomegranate Precision Processing Technology Research Center,Zaozhuang 277160;College of Life Science,Zaozhuang University,Zaozhuang 277160)

机构地区：[1]枣庄学院食品科学与制药工程学院/山东省石榴精深加工工程技术研究中心,枣庄277160 [2]枣庄学院生命科学学院,枣庄277160

出　　处：《中国食品添加剂》2022年第3期181-189,共9页China Food Additives

基　　金：枣庄学院博士科研基金(1020707);国家大学生创新创业训练计划项目(S202010904004);山东省自然科学基金(ZR2019BC092)。

摘　　要：本文以‘蛇龙珠’、‘美乐’、‘赤霞珠’、‘西拉’4个酿酒葡萄品种皮渣的皮为原料,在单因素试验基础上,通过正交试验优化了皮中花色苷的提取工艺。结果表明,最优工艺为磷酸浓度2.50%,料液比1:25(g/mL),超声时间25 min,超声温度50℃,在此条件下,提取的总花色苷含量为4.034 mg/g。4个酿酒葡萄品种,从‘西拉’中提取的总花色苷含量最高。高效液相色谱-质谱联用技术分析表明,4个品种之间花色苷组分含量差异较大,‘西拉’中花色苷单体有14种,‘蛇龙珠’、‘美乐’、‘赤霞珠’有11种,其中二甲花翠素-3-O-葡萄糖苷、二甲花翠素-3-O-(6-O-香豆酰化)-葡萄糖苷、二甲花翠素-3-O-(6-O-乙酰化)-葡萄糖苷占总花色苷含量的32.26%~47.40%。提取的花色苷可作为食品着色剂或添加剂,为酿酒葡萄皮渣的综合开发利用提供理论依据。Anthocyanins were extracted from four kinds of wine grape skins(Cabernet Gernischet,Merlot,Cabernet Sauvignon and Syrah)and the process was optimized by signal factor and orthogonal experiments.The results showed that the optimum extracting parameters were:phosphoric acid 2.50%,material-to-liquid ratio 1:25(g/mL),ultrasonic time 25 min and ultrasonic temperature 50℃.Under these conditions,the total anthocyanins extracted from wine grape skin was 4.034 mg/g.Among the 4 cultivars,the total anthocyanin content extracted from Syrah was the highest.The qualitative analysis of anthocyanin components by HPLC revealed that the components were different among different cultivars.There were 14 kinds of anthocyanin monomers in Syrah,and 11 kinds in Cabernet Gernischet,Merlot,Cabernet Sauvignon.The contents of malvidin-3-O-glucoside,malvidin 3-O-(6-O-coumaroyl)-glucoside and malvidin 3-O-(6-O-acetyl)-glucoside are from 32.26%~47.40%of the total anthocyanin content.The extracted anthocyanins can be used as food colorants or food additives.The study provides a theoretical reference for comprehensive development and utilization of wine grape skin residue.

关 键 词：葡萄皮渣 花色苷 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]