微波和超声预处理提高不同葡萄酒渣中花色苷的提取率。
Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees.
机构信息
High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering, University of Valladolid (UVa), Valladolid 47011, Spain; Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal.
Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal.
出版信息
Food Chem. 2019 Jan 30;272:258-266. doi: 10.1016/j.foodchem.2018.08.016. Epub 2018 Aug 4.
Wine lees are rich in anthocyanins (AC), natural colorants with health promoting properties. The extraction kinetics of AC from different wine lees in conventional solid-liquid extraction were studied for the first time. The influence of parameters such as temperature, solid-liquid ratio (R) and type of solvent (hydro-alcoholic mixtures) was also studied. Furthermore, microwaves (MW) and ultrasounds (US) were used as pre-treatments (a prior step to the conventional extraction) in order to increase AC yield. Maximum extraction yield (2.78 mg/g) was achieved after 15 min at 25 °C, with a R of 1/10 (g/mL) and with a 50%vol. ethanol mixture. When MW were used AC extraction yield was doubled (6.20 mg/g) and the required time to achieve a constant yield was reduced (from 15 min to 90 s). Meanwhile, US only shortened extraction time in less proportion (from 15 to 5 min). Putative identification of main extract compounds was performed by LC/MS-MS.
酒渣富含花色苷（AC），这是一种具有促进健康特性的天然色素。本研究首次研究了常规固液萃取中从不同酒渣中提取 AC 的动力学。还研究了温度、固液比（R）和溶剂类型（水醇混合物）等参数的影响。此外，微波（MW）和超声（US）被用作常规提取的预处理（在常规提取之前的步骤），以提高 AC 的产量。在 25°C 下，R 为 1/10（g/mL），采用 50%vol.乙醇混合物，15 分钟后可获得最大提取收率（2.78mg/g）。当使用 MW 时，AC 的提取收率增加了一倍（6.20mg/g），达到恒定收率所需的时间减少（从 15 分钟减少到 90 秒）。同时，US 仅缩短了提取时间（从 15 分钟缩短至 5 分钟）。通过 LC/MS-MS 对主要提取物的化合物进行了推测鉴定。
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