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