【作者】 薛海燕；

【导师】 冯作山；

【作者基本信息】 新疆农业大学 ， 食品科学， 2005， 硕士

【摘要】 本研究所用原料均来自葡萄酒厂压榨后的葡萄皮渣。研究了溶剂浸提、微波提取等不同方法对葡萄皮色素提取效果的影响,并综合比较了各种提取方法,确定了葡萄皮色素溶剂提取的最适工艺条件:浸提温度为80℃,盐酸浓度为1.2%,浸提时间为30min,乙醇浓度为60%。微波提取的最适工艺条件:微波火力为60%,盐酸浓度为0.5%,时间为10s,乙醇浓度为40%。通过对葡萄皮色素油树脂脱溶方法的研究,采用气相色谱仪分析其脱溶效果,确定了安全脱溶的有效方法。研究了纯化方法,确定了最佳展开系统,认为D152阴离子交换树脂与纸色谱BAW1(异丁醇,醋酸,水=4:1:5)结合的方法是获得葡萄皮色素纯品的有效方法,并对葡萄皮色素纯提物进行了定性研究:采用紫外-可见吸收光谱,与Alcl3反应,糖组分鉴定,色素的部分及完全水解,A440/Amax 比值综合研究后,确定染色葡萄皮中的色素纯提物主要为芍药色素-3-葡萄糖苷。通过对葡萄皮色素粗提物和纯提物稳定性的全面研究,表明:葡萄皮色素粗提物和纯提物在不同的Ph 值下颜色不同,Ph>9 红色消失,并且光、氧化剂、还原剂、十种常见金属离子中的Fe3+、八种常见阴离子中的CrO42-均对色素均有显著的破坏作用, 但葡萄皮色素粗提物在热、防腐剂、有机酸中表现出良好的稳定性。更多还原

【Abstract】 The research used grape wine pomace which was squeezed in XinJiang winery as raw material to study extraction efficiency of grape pigment by solvent extraction,microwave irradiation extraction and Compared each way of extraction,determined the optimum solvent extracting and technological conditions,the optimum conditions were beating extraction temperature 80℃,concentration of HCL 1.2%, hot beating extraction time 30min ,concentration of alcohol 60% and the optimum microwave irradiation conditions were microwave power 60% ,concentration of HCL 0.5%,hot beating extraction time 10s,concentration of alcohol 40%,by studying the method of removing solvent in grape pigment oleoresin, efficiency of removing solvent was determined by gas chromatography(GC),we determined vacuum conditions were the safety and efficiency method of removing solvent. By studying the way of purification of grape pigment,determined the optimum mebendazole of paper chromatography,and regarded combining with D152 negtive Ion exchange resin and paper chromatography BAW1(4:1:5)as ideal method got purification grape pigment.In this study,a qualitative analysis of pure pigment in graper:UV-visible obsorption were used, eaction with Alcl3 ,identification of carbohydrate components,partial and complete hydrolysis of pigments calculating A440/Amax ratio and so on. determined pure pigment of grape is peonidin-3-glucoside(Pn-3-glu).and studied the stability of crude grape pigment and pure grape pigment in different conditions,The results shows that the color of pigment varys with Ph , Ph>9 the red color disappears ,iradiation、oxidizing agents、reducing agents、Fe3+in ten kinds of metal positive Ion and CrO42-in eight kinds of negtive Ion all damage to the crude grape pigment and pure grape pigment ,but heat 、microwave and preservatives have better effect on the stability of the crude grape pigment providing reference and evidence for protecting tincture and safety store of grape pigment product.更多还原