摘要
采用溶剂提取法,选择乙醇体积分数、料液比、回流温度和回流时间4个因素,进行单因素和正交试验,优化毛葡萄酿酒皮渣中的齐墩果酸提取条件,通过有机溶剂萃取纯化,得到齐墩果酸粗提取物;并利用齐墩果酸粗提取物对葡萄酒及白兰地进行功能活性强化。结果表明,齐墩果酸最优化提取条件为:提取液选择体积分数95%乙醇,料液比1∶35(g∶mL),回流温度65℃,回流时间45 min。在此最优化条件下,齐墩果酸含量达到15.16 mg/g,经过纯化,得到粗提物纯度为23.95%。通过对毛葡萄酿酒皮渣中齐墩果酸的提取工艺优化及利用研究,为葡萄酒酿酒皮渣的综合利用提供了新思路。
By single factor and orthogonal experiments with the four factors （including ethanol concentration, solid-liquid ratio, reflux temperature and time）, the extraction conditions of oleanolic acid from Vitis quinquangularis skin residues were optimized by solvent extraction method. The oleanolic acid crude extracts were obtained by extraction and purification of organic solvent. The functional activity of wine and brandy was enhanced by the oleanolic acid crude extracts. The results showed that the optimum extraction conditions of oleanolic acid were ethanol concentration 95%, solid- liquid ratio 1∶35 （g∶ml）, reflux temperature 65 ℃ and time 45 min. Under the optimum conditions, oleanolic acid content was up to 15.16 mg/g, after purification, the purity of the crude extracts was 23.95%. The extraction process optimization and utilization of oleanolic acid from V. quinquangularis skin residues were researched, which provided a new idea for the comprehensive utilization of wine-brewing skin residues.
出处
《中国酿造》
CAS
北大核心
2017年第12期110-114,共5页
China Brewing
基金
广西农业科学院基本科研业务专项项目(桂农科2017YM40
桂农科2015YM05
桂农科2015YT85)
关键词
毛葡萄
酿酒皮渣
齐墩果酸
分离提取
利用
Vitis quinquangularis
wine-brewing skin residues
oleanolic acid
separation and extraction
utilization
