葡萄籽多酚提取工艺研究及其功效评价
Study on Extraction Technology of Grape Seed Polyphenols and Evaluation of Its Efficacy
严欣 1方一泓 2刘元钰 1卢玉栋1
作者信息
- 1. 福建师范大学化学与材料学院,福建 福州 350117
- 2. 福州力钧本草生物科技有限公司,福建 福州 350012
- 折叠
摘要
通过溶剂提取法从温度、料液比、提取液浓度、提取时间对葡萄籽多酚提取率的影响展开研究,并测定葡萄籽多酚在抗氧化、抗炎、保湿等方面的作用.结果表明,葡萄籽多酚的最佳提取工艺为:在 70℃下,用60%乙醇溶液,料液比为1∶20,用60 r/min搅拌提取40 目脱脂葡萄籽粉2h,蒸发浓缩后,该条件下获得的葡萄籽多酚的提取率为20.00%,纯度为13.58%.从葡萄酒糟中提取出的葡萄籽多酚仍具有较好的抗氧化、抗炎能力,物理保湿能力与1%丙二醇相当.
Abstract
The effects of temperature,solid-liquid ratio,extraction concentration and extraction time on the extraction rate of grape seed poly-phenols were studied,by solvent extraction and the effects of grape seed polyphenols on antioxidation,anti-inflammatory and moisturizing were determined.The results showed that the optimum extraction process of grape seed polyphenols was as follows:at 70℃,60％ethanol solution was used,the ratio of material to liquid was 1:20,40 mesh defatted grape seed powder was extracted with 60 r/min,and after evaporation and concentration,the extraction rate of grape seed polyphenols was 20.00％and the purity was 13.58％.Grape seed polyphenols extracted from wine lees still have good antioxidant and anti-inflammatory abilities,and their physical moisturizing ability is equivalent to that of 1％ propyl-ene glycol.
关键词
葡萄酒糟/葡萄籽多酚/溶剂提取法/抗氧化/抗炎Key words
Wine Lees/Grape Seed Polyphenols/Solvent Extraction/Antioxidant/Anti-inflammatory引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据