摘要
研究了葡萄籽中多酚类物质的提取工艺,并考察了该提取物对食用油脂的抗氧化作用。结果表明,对含水率8%的葡萄籽,60%～80%的丙酮溶液为最佳提取剂。在20℃～50℃的范围内,温度对提取率无明显影响。进行一次或两次提取操作时,料液比以1∶20,每次浸提30min为宜;提取三次时,最佳料液比为1∶5。该葡萄籽提取物对葡萄籽油及猪油均有着较好的抗氧化作用,且效果优于BHT。
The extraction of polyphenols from grape seeds was studied and the antioxidant activity of the extrct towards edible oils was evaluated as well.It was found that,the acetone-water(80:20 to 60:20)mixture was the optimum extractant for the grape seeds with moisture content of 8%.The extraction yield of polyphenols showed no obvious increase from 20℃ to 50℃.The ratio of grape seeds to extractant was optimal at 1∶20 for one extraction or twice but 1∶5 for three times of extraction with 30min each.The oven-storage experiment indicated that the grape seeds extract showed stronger protection for lard and grape seed oil from oxidation than the BHT.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期43-45,共3页
Food Science
基金
天津市自然基金会重点资助项目(编号:993804011)
