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《Food and Fermentation Industries》 2005-01
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Microwave-assisted Extraction of Procyanidin by from Grape Seed

Li Fengying Cui Ruijing Li Chunhua(Department of Food Engineering, Hebei Normal University of Science & Technology, Changli, 066600, China)  
The influence of microwave on the extraction of Procyanidin from grape seed was studied. With ethanol and water being used as the solvent, microwave treatment could improve the extraction of Procyanidin when grape seed (1g) were extracted with 11ml of 70% ethanol at 50℃ water bath for 30 min after 10 second microwave processing. Grape seed procyanidin extracted in this condition reached 4.109 mg/g, which is 1.715 mg/g higher than that obtained in common practice extraction. UV spectrum scanning of grape procyanidin extracted under microwave-assisted conditions as compared with the Procyanidin extracted in routine water bath showed that short time microwave processing had no breakage function to the molecular structure of procyanidin.
【CateGory Index】: TQ28
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