微波辅助提取酿酒葡萄皮渣花色苷及抗氧化性研究  

Optimization of Microwave Assisted Extraction of Anthocyanins from Grape Skin Residue and Their Antioxidant Properties Study

作　　者：刘志伟 吕淑娟 赵琳 张媛雯 李庆亮 谭伟 LIU Zhiwei;LÜShujuan;ZHAO Lin;ZHANG Yuanwen;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：《食品工业》2024年第2期73-77,共5页The Food Industry

基　　金：枣庄学院博士科研基金(1020707);山东省自然科学基金(ZR2019BC092)。

摘　　要：以酿酒葡萄品种“西拉”皮渣的皮为原料,以柠檬酸溶液为提取剂,采用微波辅助提取法,在单因素试验的基础上采用正交优化试验,优化了花色苷的提取工艺。结果表明:最优工艺为柠檬酸浓度2.5%、料液比1∶30(g/mL)、微波功率750 W、微波时间40 min。在此条件下,提取的花色苷含量为4.461 mg/g。抗氧化性研究结果表明,酿酒葡萄皮渣花色苷的质量浓度达到2.0 mg/mL时,其对DPPH自由基和ABTS+自由基的清除率分别可达76.20%和96.82%,具有较好的抗氧化活性。In this paper,anthocyanins were extracted from wine grape(‘Syrah’)skins using citric acid solution as extractant.The microwave-assisted extraction method was optimized by signal factor experiment and orthogonal experiment.The results showed that the optimum extracting parameters were as follows:citric acid concentration 2.5%,solid-liquid ratio 1:30(g/mL),microwave power 750 W,and microwave time 40 min.Under these conditions,the total anthocyanins content was 4.461 mg/g.The results of antioxidant activity showed that the scavenging rates ofDPPH and ABTS*-free radicals were respectively 76.20%and 96.82%when the concentration of anthocyanins in wine grape pomace reached 2.0 mg/mL,which suggested that it had good antioxidant activity.

关 键 词：葡萄皮渣 微波提取 酿酒葡萄 花色苷 抗氧化能力 

分 类 号：TS261.9[轻工技术与工程—发酵工程]