【摘要】 通过溶剂提取法从温度、料液比、提取液浓度、提取时间对葡萄籽多酚提取率的影响展开研究，并测定葡萄籽多酚在抗氧化、抗炎、保湿等方面的作用。结果表明，葡萄籽多酚的最佳提取工艺为：在70℃下，用60%乙醇溶液，料液比为1∶20,用60 r/min搅拌提取40目脱脂葡萄籽粉2 h,蒸发浓缩后，该条件下获得的葡萄籽多酚的提取率为20.00%,纯度为13.58%。从葡萄酒糟中提取出的葡萄籽多酚仍具有较好的抗氧化、抗炎能力，物理保湿能力与1%丙二醇相当。更多还原

【Abstract】 The effects of temperature, solid-liquid ratio, extraction concentration and extraction time on the extraction rate of grape seed polyphenols were studied, by solvent extraction and the effects of grape seed polyphenols on antioxidation, anti-inflammatory and moisturizing were determined. The results showed that the optimum extraction process of grape seed polyphenols was as follows: at 70 ℃, 60% ethanol solution was used, the ratio of material to liquid was 1∶20, 40 mesh defatted grape seed powder was extracted with 60 r/min, and after evaporation and concentration, the extraction rate of grape seed polyphenols was 20.00% and the purity was 13.58%. Grape seed polyphenols extracted from wine lees still have good antioxidant and anti-inflammatory abilities, and their physical moisturizing ability is equivalent to that of 1% propylene glycol.更多还原