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
刘志伟 1吕淑娟 1赵琳 1张媛雯 1李庆亮 2谭伟1
作者信息
- 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)
- 折叠
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.
Abstract
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 of DPPH 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Key words
grape peel residue/microwave extraction/wine grape/anthocyanin/antioxidant activity引用本文复制引用
基金项目
枣庄学院博士科研基金(1020707)
山东省自然科学基金(ZR2019BC092)
出版年
2024
NETL
NSTL
万方数据