Extraction of oligoprocyanidins from grape seed with ultrasonic treatment followed by microwave treatment
In this paper, grape seeds of Cabernet Sauvignon from Turpan Xinjiang were used to extract oligoprocyanidins by ultrasonic treatment followed by microwave. Effects of solid-liquid ratio, microwave power, microwave time, treatment times and alcohol concentration on extraction rate of oligoprocyanidins were evaluated through orthogonal experiments. The response surface methodology (RSM) was applied to optimize the extraction result. The combinations of ultrasonic with microwave obtain higher extraction efficiency than the use of ultrasonic and microwave alone. The optimal extraction condition were as followed: extraction solution 70.3% vol alcohol, solid-liquid ratio 1:14.6, ultrasonic treatment time 30min, microwave power 400W and microwave time 30. Extraction rate of oligoprocyanidins was 7.62mg/g under these optimal conditions.
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万方数据
维普
