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《The Food Industry》 2009-04
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Extracting Technologies for Resveratrol of Grape Seed

Feng Tao,Wang Yue School of Perfume and Aroma Technology, Shanghai Institute of Technology (Shanghai, 200235)  
Through single factor experiments and orthogonal experiments, the optimal extraction conditions of ultrasonic methods were extraction temperature 70℃, ultrasonic time 6 min, ethanol concentration 45%(V/ V), solid to liquid ratio 1:30; while, the optimal conditions of microwave-assisted extraction were ethanol concentration 45%(V/V), irradiation power 400 W, extraction temperature 50℃, extraction time 300 s, solid to liquid ratio 1:20 in WX-4000 microwave hydrolysis system. Under the optimal extracting conditions, each 4 mL solution of ultrasonic extract and microwave-assisted extract was obtained by concentration and solid- phase extraction. Finally, resveratrol of samples were determined by HPLC. It was found that there were 3.530 μg resveratrol in 4 mL ultrasonic extract, correspondingly, there were 2.887 μg resveratrol in 4 mL microwave- assisted extract. It was indicated that the high extraction ratio and long time of ultrasonic extraction while rapid and low extraction ratio of microwave-assisted extraction. The future new techniques of grape seed resveratrol extraction should be combination of these two methods.
【Fund】: 上海高校选拔培养优秀青年教师科研专项基金资助项目 项目编号:yyy-07021
【CateGory Index】: TQ461
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