摘要
葡萄籽是葡萄酒酿造时产生的主要副产物,每生产1 t葡萄酒产生约30 kg葡萄籽。葡萄籽含有多酚、葡萄籽油等多种可以再利用的成分,其利用方法均为葡萄籽整体粉碎后再进行分离提取,效果较差。该研究通过对葡萄籽的物理结构进行分析,提出按照葡萄籽分层分部位分离并收集各组分的试验,采用超声波法辅助提取分析分离获得的各部位总酚进行分离效果评价。结果表明,通过葡萄籽分部位分离获得的皮层中多酚含量显著提高,比葡萄籽整理粉碎后的多酚含量提高21~22倍,外表皮再利用结果表明其经过加工可以直接饮用、生产硬糖、辅助酿酒,而内胚层出油率更高。因此,酿酒葡萄籽的分部位分离是利用葡萄籽的较好处理方式。
Grape seed is the main by-product produced in wine making,about 30 kg of grape seed were produced for every 1 t of wine produced.Grape seeds contain polyphenols,grape seed oil and other components that can be reused.The components are extracted and separated from mixed powder after the whole seeds crushed,which is the approach that many studies have taken.Based on the analysis of the physical structure of grape seeds,the design scheme of partial separating and collecting according the structure of the seed was put forward in this paper.And according to the scheme,the total phenols in each part were analyzed for evaluating the separation effect after the grape seed was peeled and each part was collected.The results showed that the polyphenols content in the cortex obtained by partial separation of grape seed was significantly increased,which was 21~22 times higher than that in the whole grape seed powder after crushing.The results of outer epidermis reusing showed that it could be directly drunk,produced hard candy and assisted in wine making after processing,and the yield of seed oil extracted was higher.Therefore,the partial separating and collecting according the structure of the seed is a better way to reuse grape seeds from by-product of wine.
作者
寇岱彤
郭菲
孙玉玲
孔维府
KOU Daitong;GUO Fei;SUN Yuling;KONG Weifu(Yantai Institute,China Agricultural University,Yantai 264670,China)
出处
《食品科技》
CAS
北大核心
2021年第8期82-86,共5页
Food Science and Technology
基金
烟台产区葡萄酒产业技术基础性研究项目(50012305073)。
关键词
葡萄籽
分部位分离
粉碎
再利用
grape seed
partial separation
ground into powder
reusing
