摘要
为获得赤霞珠葡萄酒泥中多酚提取的最佳工艺参数并考察其抗氧化性能,该研究采用超微粉碎辅助超声波法从葡萄酒泥中提取酚类物质,通过单因素试验及Box-Behnken响应面试验优化多酚提取工艺,并对其抗氧化能力进行测试。结果表明,多酚的最优提取工艺为超声功率300 W,超声温度48℃,超声时间52 min,料液比为1∶25(g∶mL),体积分数57%的乙醇。在此条件下,多酚得率为0.92%。抗氧化试验结果表明,超微粉碎获得的酒泥提取物的综合抗氧化性略高于普通粉碎,其DPPH、ABTS、羟基自由基清除率分别为73.33%、63.64%和80.50%,综合抗氧化指标良好。
In order to obtain the optimal extraction process parameters and antioxidant properties of polyphenols from Cabernet Sauvignon wine lees,the phenols were extracted from wine lees using ultrafine grinding assisted ultrasonic,the extraction process was optimized by single factor and Box-Behnken response surface tests,and its antioxidant activity was investigated in this study.The results showed that the optimal extraction process of polyphenols was as follows:ultrasonic power 300 W,temperature 48℃,time 52 min,material to liquid ratio 1∶25(g∶ml),ethanol volume fraction 57%.The yield of polyphenols was 0.92%under the conditions.The results of antioxidant experiments showed that the comprehensive antioxidant properties of polyphenols from wine lees obtained by ultrafine grinding were slightly higher than that obtained by ordinary grinding.The scavenging rates of DPPH,ABTS,and OH free radicals were 73.33%,63.64%,and 80.50%,respectively,and the comprehensive antioxidant index was good.
作者
张林
袁佳璐
王志磊
周世斌
袁春龙
ZHANG Lin;YUAN Jialu;WANG Zhilei;ZHOU Shibin;YUAN Chunlong(College of Enology,Northwest A&F University,Yangling 712100,China;Liuba County Rural Economic Development and Supervision Service Center,Hanzhong 723000,China;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station,Northwest A&F University,Yinchuan 750104,China)
出处
《中国酿造》
CAS
北大核心
2023年第5期220-225,共6页
China Brewing
基金
国家重点研发项目(2019YFD1002500-04)
陕西省重点产业创新链(群)-农业领域(2020ZDLNY05-05)。
关键词
葡萄酒泥
超微粉碎技术
响应面优化
多酚
抗氧化活性
wine lees
ultrafine grinding
response surface optimization
polyphenols
antioxidant activity
