摘要
以酿酒后废弃的山葡萄酒渣为原料,研究多酚类物质的提取条件。以提取溶剂百分数、料液比、超声时间、超声温度为影响因素,以山葡萄酒渣多酚得率为评价指标,进行正交优化试验,确定最佳提取条件为:料液比1∶10(g∶mL),乙醇体积分数70%,超声温度70℃,超声时间30 min,此工艺条件下山葡萄酒渣中多酚得率为19.03 mg/g。
The extraction conditions of polyphenols from discarded grape wine dregs were studied.Taking the percentage of extraction solvent,the ratio of material to liquid,ultrasonic time and ultrasonic temperature as the influencing factors,and taking the yield of polyphenols from grape wine dregs as the evaluation index,four factors and three levels of orthogonal test were carried out to determine the optimal extraction condition as 1:10(g:mL)of material to liquid ratio,70%ethanol as the extraction solvent,70℃of ultrasonic temperature and 30 min of ultrasonic time.Under this condition,the amount of polyphenols extracted from grape wine dregs was 19.03 mg/g.
作者
郜颖超
田恬
彭凯伦
朱彤
王善红
GAO Yingchao;TIAN Tian;PENG Kailun;ZHU Tong;WANG Shanhong(College of Food Science and Engineering,Tonghua Normal University,Jilin Tonghua 134000,China;Changbai Mountain Edible Plant Resources Development Engineering Center,Tonghua Normal University,Jilin Tonghua 134000,China)
出处
《食品工程》
2023年第1期45-47,共3页
Food Engineering
基金
通化师范学院非师范专业学生创新与技能训练项目(CS2021089)。
关键词
山葡萄酒渣
多酚提取
正交试验
mountain wine residue
polyphenol extraction
orthogonal test
