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《Xinjiang Agricultural Sciences》 2009-04
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Study on the Dissolution Effect of Different Treatment on Polyphenols from Skin of Grape

YE Xing-hong,LI Yong-chun,HU Cai-xiang,FENG Zuo-shan (Xinjiang Agricultural University,Urumqi 830052,China)  
Four extractions were used respectively,such as the normal temperature extraction(traditional hot water extraction method,microwave method and supersonic method to treat the broken residue of grape skin to promote polyphenols dissoluted and to improve the nutritional value and effectiveness of grape juice.The results show that:microwave method and supersonic method can promote the active ingredient polyphenols dissoluted in grape juice.After microwave treatment,the total phenol content in grape juice was 1 254.0 mg/L, anthocyanin content of anthocyanins was 2.180 mg/mL.After supersonic treatment,the total phenol content was 1 253.0 mg/L,anthocyanin content was 2.110 mg/mL in grape juice.However,microwave assistant processing time was short,which was 1/50 of supersonic processing time,And the color of grape juice is better,and browning index is smaller,the combined effect is better than supersonic assistant processing.
【Fund】: 新疆维吾尔自治区重大专项“环塔里木盆地特色林果业关键技术开发与示范”(200731136-3)
【CateGory Index】: S663.1
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