葡萄干总酚最佳提取工艺探究
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摘要
为了进一步开发利用葡萄干资源和优化葡萄干制干工艺,应用超声波辅助技术提取吐鲁番无核白葡萄干中总酚。通过单因素试验和正交试验研究提取溶剂及其体积分数、料液比、提取时间、提取温度和提取次数对葡萄干总酚提取率的影响。结果表明,所考查因素对于总酚提取率的影响依次为料液比>提取温度>乙醇体积分数>提取时间>提取次数;超声波辅助提取葡萄干总酚的最佳工艺为乙醇体积分数为40%、料液比1∶40、提取时间80 min、提取温度50℃、提取次数1次。在此条件下进行验证试验,葡萄干中总酚的提取率为0.97%。
In order to make full use of raisin resources and optimize the drying process of raisins, ultrasound-assisted method was adopted for the extraction of total phenol from Turpan Thompson seedless raisins. The effects of the extraction solvent and its volume fraction, solid-liquid ratio, extraction time, extraction temperature and extraction times on the extraction rate of total phenol were studied by single factor tests and orthogonal experiments. The results showed that, the influencing degrees of these factors ranked in decreasing sequence as solid-liquid ratio>extraction temperature>ethanol volume fraction>extraction time>extraction times. And the optimum extraction conditions were summed up as follows: ethanol volume fraction was 40 %, solid-liquid ratio was 1∶40, extraction time was 80 min, extraction temperature was at 50 ℃, and one-time extraction was operated. Under these conditions, the extraction rate of total phenol from raisins reached up to 0.97 %.
In order to make full use of raisin resources and optimize the drying process of raisins, ultrasound-assisted method was adopted for the extraction of total phenol from Turpan Thompson seedless raisins. The effects of the extraction solvent and its volume fraction, solid-liquid ratio, extraction time, extraction temperature and extraction times on the extraction rate of total phenol were studied by single factor tests and orthogonal experiments. The results showed that, the influencing degrees of these factors ranked in decreasing sequence as solid-liquid ratio>extraction temperature>ethanol volume fraction>extraction time>extraction times. And the optimum extraction conditions were summed up as follows: ethanol volume fraction was 40 %, solid-liquid ratio was 1∶40, extraction time was 80 min, extraction temperature was at 50 ℃, and one-time extraction was operated. Under these conditions, the extraction rate of total phenol from raisins reached up to 0.97 %.
引文
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[14] DI LORENZO C, FRIGERIO G, COLOMBO F, et al.Phenolic pro?le and antioxidant activity of different raisin(Vitis vinifera L.)samples[C]//39th World Congress of Vine and Wine. BIO Web of Conferences,2016:2.
[15]陈孜铜,李静媛.浸渍方法对葡萄酒功能物质及品质的影响[J].中国酿造,2017,36(5):134.
[16]杨昱,白靖文,俞志刚.超声辅助提取技术在天然产物提取中的应用[J].食品与机械,2011,27(1):170-174.
[2]杨勇,杨俊祥,宫霞,等.葡萄及葡萄属植物中的天然活性物质研究与利用现状[J].酿酒科技,2011(6):75.
[3]关棣锴,聂继云,李志霞,等.葡萄及其制品营养与功能的研究进展[J].保鲜与加工,2017,17(6):142-143.
[4] KELEBEK H, JOURDES M, SELLI S, et al.Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins[J].Journal of the science of food and agriculture,2013,93:2963.
[5]朱文慧.无核白葡萄干在不同贮藏环境中生理生化特性的研究[D].乌鲁木齐:新疆农业大学,2016.
[6] EL-KASSAS F B, ALI A M, MOSTAFA S E. Phenolic compounds as antioxidants of some products manufactured from two cultivated Egyptian varieties of seedless grapes[J].Annals of agricultural science,2014,59(2):196.
[7] MELGAR-ALMANZA A, HORACIO GUZMáNMALDONADO S, NUNEZ-COLIN C, et al. Effect of drying on antioxidant capacity, physicochemical and functional characteristics of Mexican serviceberry fruit[J]. Journal of berry research,2015,5:98.
[8] KALIORA A C, KOUNTOURI A M, KARATHANOS V T. Antioxidant properties of raisins(Vitis vinifera L.)[J].Journal of medicinal food,2009,12(6):1303.
[9] SéRIO S, RIVERO-PéREZ M D, CORREIA A C, et al.Analysis of commercial grape raisins phenolic content,antioxidant capacity and radical scavenger activity[J].Ciência Téc Vitiv,2014,29(1):2-3.
[10] CHIOU A, KARATHANOS V T, MYLONA A, et al.Currants(Vitis vinifera L.)content of simple phenolics andantioxidant activity[J]. Food chemistry,2007,102:517-518.
[11] SHAO D Y, ZHANG L J, DU S K, et al. Polyphenolic content and color of seedless and seeded shade dried Chinese raisins[J]. Food science and technology research, 2016,22(3):360.
[12] CAPANOGLU E. Investigating the antioxidant potential of Turkish dried fruits[J]. International journal of food properties,2014,17:691.
[13]李静,聂继云,李海飞,等. Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131.
[14] DI LORENZO C, FRIGERIO G, COLOMBO F, et al.Phenolic pro?le and antioxidant activity of different raisin(Vitis vinifera L.)samples[C]//39th World Congress of Vine and Wine. BIO Web of Conferences,2016:2.
[15]陈孜铜,李静媛.浸渍方法对葡萄酒功能物质及品质的影响[J].中国酿造,2017,36(5):134.
[16]杨昱,白靖文,俞志刚.超声辅助提取技术在天然产物提取中的应用[J].食品与机械,2011,27(1):170-174.