【摘要】 以葡萄皮渣为试材,在单因素试验的基础上,通过L9(34)正交试验对超声波结合酶法提取酿酒葡萄皮渣原花青素的工艺条件进行优化,并对其抗氧化性进行研究。最佳工艺参数为纤维素酶(500 000 U/g)添加量0.30%、酶解温度55℃、酶解时间90 min、超声时间30 min、超声功率400 W。在最佳工艺参数下葡萄皮渣中原花青素的得率为14.22 mg/g。体外抗氧化试验结果显示,葡萄皮渣原花青素对DPPH自由基的半抑制质量浓度IC50为0.130 mg/mL,对羟基自由基的半抑制质量浓度IC50为0.228 mg/mL,与维生素C相比,其抗氧化能力更强。更多还原

【Abstract】 Based on single factor and L9(34)orthogonal testing,conditions for extracting proanthocyanidins from grape pomace using an ultrasonic-enzyme assisted method were optimized,and the antioxidant activity of proanthocyanidins from grape pomace was characterized. Optimum conditions were as follows:0.30% cellulase,90 min enzymolysis time,55 ℃ enzymolysis temperature,400 W ultrasonication power,and 30 min ultrasonication time.Under these conditions,the procyanidin yield was 14.22 mg/g. In an in vitro antioxidant test,the IC50 of grape pomace proanthocyanidins toward DPPH and hydroxyl free radicals were 0.130 mg/mL and 0.228 mg/mL,respectively. These antioxidant capacities are higher than that of vitamin C.更多还原