Ju Zhi Yong, Howard Luke R
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.
J Agric Food Chem. 2003 Aug 27;51(18):5207-13. doi: 10.1021/jf0302106.
Pressurized liquid extraction (PLE) was used to extract anthocyanins from the freeze-dried skin of a highly pigmented red wine grape with six solvents at 50 degrees C, 10.1 MPa, and 3 x 5 min extraction cycles. Temperature (from 20 to 140 degrees C in 20 degrees C increments) effects on anthocyanin recovery by acidified water and acidified 60% methanol were also studied. Acidified methanol extracted the highest levels of total monoglucosides and total anthocyanins, whereas the solvent mixture (40:40:20:0.1 methanol/acetone/water HCl) extracted the highest levels of total phenolics and total acylated anthocyanins. Acidified water extracts obtained by PLE at 80-100 degrees C had the highest levels of total monoglucosides, total acylated anthocyanins, total anthocyanins, total phenolics, and ORAC values. Acidified methanol extracts obtained by PLE at 60 degrees C had the highest levels of total monoglucosides and total anthocyanins, whereas extracts obtained at 120 degrees C had the highest levels of total phenolics. High-temperature PLE (80-100 degrees C) using acidified water, an environmentally friendly solvent, was as effective as acidified 60% methanol in extracting anthocyanins from grape skins.
采用加压液体萃取（PLE）法，在50℃、10.1MPa和3×5分钟萃取循环条件下，用六种溶剂从高度着色的红葡萄酒葡萄冻干果皮中提取花青素。还研究了温度（从20℃到140℃，以20℃递增）对酸化水和酸化60%甲醇提取花青素的影响。酸化甲醇提取的总单糖苷和总花青素含量最高，而溶剂混合物（40:40:20:0.1甲醇/丙酮/水/盐酸）提取的总酚类和总酰化花青素含量最高。在80 - 100℃通过PLE获得的酸化水提取物中，总单糖苷、总酰化花青素、总花青素、总酚类和氧自由基吸收能力（ORAC）值最高。在60℃通过PLE获得的酸化甲醇提取物中，总单糖苷和总花青素含量最高，而在120℃获得的提取物中，总酚类含量最高。使用酸化水（一种环境友好型溶剂）进行高温PLE（80 - 100℃）在从葡萄皮中提取花青素方面与酸化60%甲醇一样有效。
