葡萄籽中主要成分提取方法的研究

对葡萄籽中3种有经济价值的成分：葡萄籽油、蛋白质、原花青素的提取方法以及原花青素的定量分析方法做了简要介绍。通过比较不同方法,同时对一些影响因素进行分析,提出了对3种有效成分分步提取的思路,以期达到充分、全面利用葡萄籽这一经济资源。     

超临界二氧化碳萃取葡萄籽油的研究

葡萄籽油中富含亚油酸和其它不饱和脂肪酸,具有较高的食用和药用价值。传统的葡萄籽油提取方法存在着收率低和溶剂残留的问题。今基于对酿酒过程中废弃葡萄籽的开发利用,探讨了采用绿色洁净分离技术——超临界流体萃取技术从废弃葡萄籽中萃取葡萄籽油的可行性,重点考察了萃取温度、萃取压力、CO2用量及不同原料对葡萄籽油产率的影响。研究表明萃取压力对产率的影响较温度显著,实验确定适宜工艺条件为萃取温度55C,萃取压力30MPa。此条件下以张裕酒厂提供的籽为原料所得产率为9.71%,同时气相色谱分析表明,葡萄籽油产品中含有72.05%的亚油酸。另外,分别以三种不同来源的葡萄籽为原料进行实验,研究显示,葡萄籽油产率随原料不同而存在一定差异,产率较高者可达13.51%。     

葡萄籽发酵液的护肤功效及安全性研究

以葡萄籽为原料,利用红酒酵母对葡萄籽进行发酵得到葡萄籽发酵液,通过实验检测葡萄籽发酵液与水提液中的活性成分,结果显示葡萄籽发酵液中蛋白质(3.13±0.036)g/L与多糖(0.36±0.015)g/L含量显著高于水提液(P<0.05),说明酵母发酵可显著提升提取液中活性成分的含量;通过检测葡萄籽发酵液与水提液对ABT...     

葡萄籽的利用

本文较详细地介绍了葡萄籽的组成成份及其营养价值和油特性，对葡萄籽的再生利用提出邮种方案。     

葡萄籽油浸提工艺的研究

以葡萄酒厂副产品葡萄籽为原料,石油醚（30～60℃）为浸提剂,利用索氏提取器提取葡萄籽油。考察了粉碎粒度、料液比、浸提浴温、浸提时间对葡萄籽油提取率的影响。结果表明：葡萄籽粉碎粒度为60目,料液比（g/mL）1∶6,浸提浴温80℃,浸提时间120 min时葡萄籽精油提取率为14.86%。实验制得葡萄籽油理化指标均符合国家食用油标准。     

葡萄籽发酵液抗衰老活性研究

利用乳酸菌发酵葡萄籽得到葡萄籽发酵液。对发酵液中的主要活性成分进行检测,通过测定自由基清除效果以及成纤维细胞增殖实验来衡量发酵液的抗衰老活性。结果表明葡萄籽发酵液中蛋白质、黄酮、原花青素的含量分别为2.89,1.01,0.43 mg/m L。体积分数为0.43%和1.25%的发酵液可清除50%的ABTS自由基和DPPH自由基;发酵液原液对羟自由基的清除率为40%,对铁离子的还原能力表示为2 073.43μmol Trolox/L。     

气相色谱-质谱法测定苦苣菜、葡萄籽超临界萃取物中的脂肪酸含量

通过气相色谱-质谱联用仪对苦苣菜、葡萄籽的CO_2超临界萃取物进行成分分析,得到主要成分为脂肪酸类,对其脂肪酸建立定性定量方法,以准确分析其萃取物的脂肪酸含量。运用优化的CO_2超临界萃取方法得到苦苣菜、葡萄籽提取物,通过气质联用仪及NIST谱库对提取物进行成分分析,改进气相色谱条件(色谱柱为HP-5msUI,分析时间为57min),优化质谱条件(单反应监测模式和分段扫描),得到多种脂肪酸的定性定量方法。通过气质联用仪解析了苦苣菜CO_2超临界提取物的活性成分,脂肪酸测定方法对于植物提取物具有较好的线性关系(相关系数R均高于0.992 0)、回收率在80%～105%之间,定量限在0.002～0.010 g/kg之间,RSD均小于4.0%。测得苦苣菜萃取物中有20种脂肪酸,不饱和脂肪酸占总脂肪酸的83.5%,葡萄籽萃取物中检出了10种脂肪酸,不饱和脂肪酸占总脂肪酸的91.74%。脂肪酸测定方法操作简便、灵敏度高,缩短了检验时间,适用于植物萃取物中脂肪酸的测定。解析了苦苣菜的活性成分,得到了苦苣菜、葡萄籽中脂肪酸的准确含量。     

葡萄籽发酵液抗衰老及美白功效研究

利用微生物发酵技术,将葡萄籽以红酒酵母发酵得到葡萄籽发酵液,选用抗衰模式生物秀丽隐杆线虫,建立小鼠黑素瘤细胞美白模型,从细胞水平与分子水平层面探究葡萄籽发酵液在抗衰老和美白方面的功效作用,并对葡萄籽发酵液进行安全性评定。研究结果显示葡萄籽发酵液能够有效抵御衰老并抑制黑色素生成,具有抗衰、美白效果以及良好的安全性,具备成为化妆品功效原料的应用潜力。     

葡萄籽油的提取方法及精炼工艺研究进展

葡萄酒生产过程中的下脚料,经过清洗、烘干等处理,分离出葡萄籽.所得葡萄籽通过压榨法、溶剂提取法或超临界流体萃取法得到葡萄籽毛油,所得毛油经脱胶、脱酸、水洗干燥、脱色、脱臭、特色过滤等精炼工艺最后得到精制成品油.本文对葡萄籽油的提取方法及精炼工艺研究进展进行了综述.     

葡萄籽中提取低聚原花色素的技术研究

介绍了用乙酸乙酯/水作溶剂从葡萄籽中提取低聚原花色素的方法。利用红外光谱测定了产物结构，谱图与标准品一致。考察了提取剂的含水量、浸泡时间、原料性质和原料预处理方法等因素对提取的影响,获得了最佳提取条件。     

Profile of Triacylglycerols,Phenols, and Vitamin E of Manjari Medika Grape Seed Oil and Cake: Introducing a Novel Indian Variety

The aim of the study is to investigate the biochemical composition of grapeseed oil and cake from an unexplored Indian grape‐juice cultivar, Manjari Medika (MM). The composition of oil and residual seed cake is evaluated using various chromatographic and spectroscopic techniques. The findings demonstrate that the vitamin E content of MM‐seed oil (1.15–1.35 g kg^?1) is distinctively higher than the Codex standard, suggesting its superior quality as an edible oil. The predominant triacylglycerols include trilinolein (LLL, 43%), dilinoleoyl‐stearylglycerol (LSL, 19%), and dilinoleoyl‐palmitoylglycerol (LLP, 11%), which are earlier recognized as natural antioxidants. The seed‐cake is rich in polyphenols including acylated anthocyanins (e.g., pelargonidin‐3‐O‐coumaroyl glucoside) and certain other flavonoids (e.g., catechin). The profile of phytonutrients in MM seed‐oil and cake is significantly superior to its seeded female parent and two other widely cultivated wine‐grape varieties. In brief, the studied by‐products of this new grape‐juice cultivar can be an important source of high‐value ingredients for use in food supplements, nutraceuticals, and functional foods. Practical applications: This study reports the phytochemical profile of the seed‐oil and seed cake derived from a newly developed grape variety, Manjari Medika. High contents of selective antioxidants: lipids, vitamin E, and phenols in the seed‐oil and cake with health benefits suggest their potential for use in nutraceutical and functional foods. These byproducts can be utilised as ingredients of functional foods and nutraceuticals (e.g., grape seed oil capsule) and also as raw materials in food supply chains (e.g., for production of grape cookies or cake). MM can also be utilized as a colorant in the food industry.     

葡萄籽中原花青素的提取与纯化

文章以青岛大泽山葡萄籽为原料,利用溶剂提取法来提取活性物质原花青素,通过正交实验考察了提取溶剂、粉碎粒度、料液比三因素对提取效果的影响。获得了较优的提取条件：丙酮-水体系的最佳提取条件为：葡萄籽粒度60-80目,丙酮浓度40％,料液比1：6（g·mL^-1）。实验还对粗产物进行了提纯,提纯后的产品纯度平均为93％,最高可达96．78％;提纯率平均为32．36％,最高可达42．69％。并在此基础上考察了微波辅助浸提对提取效果的影响。     

超临界CO_2萃取葡萄籽油的研究

本文对超临界二氧化碳萃取葡萄籽油进行了研究。以物料的粒度、萃取温度、压力、静态萃取时间、动态萃取时间为考察指标,通过正交实验研究了不同的萃取条件对葡萄籽油产率的影响,确立了最佳的工艺条件为:物料粒度40目,在35℃,50 MP,静态萃取0 min,动态萃取60 min。     

超细粉体的应用及制备

介绍了超细粉体在国民经济各领域的应用,研究了各种超细粉体的制备技术,分级技术及设备的性能特点,分析了国内外相关技术,对超细粉体技术今后的发展和研究方向提出了建议。     

超临界二氧化碳萃取葡萄籽油工艺优化

为了回收利用葡萄酒酿造过程产生的副产品中的有效成分,本文利用超临界CO₂萃取技术从葡萄籽中提取含有不饱和脂肪酸的葡萄籽油,意在考量超临界CO₂技术在萃取葡萄籽油方面的作用。设计单因素实验,研究了萃取压力、萃取温度、CO₂流量以及停留时间对葡萄籽油萃取率的影响。单因素实验结果表明萃取压力对萃取结果的影响最为显著。萃取温度和CO₂流量对萃取率的影响都存在最佳值,当温度和流量超过最佳值,萃取率开始降低。在单因素实验的基础上进行响应面实验,采用中心复合设计进行实验方案设计以优化萃取葡萄籽油工艺。对响应面实验结果进行方差分析,建立多元回归模型,模型P值<0.0001,预测超临界CO₂萃取葡萄籽油的最佳萃取条件为：萃取压力28MPa、萃取温度321 K、CO₂流量15.5L/h,停留时间155min,萃取率达到14.12%。     

葡萄籽原花青素提取物的生理活性、药理作用及其应用

综述了葡萄籽原花青素提取物优异的抗氧化性能和显著的清除自由基能力,它具有抗心血管疾病、抗衰老、抗致突变和抗溃疡等药理作用,是一种很有开发价值的植物药。     

超细粉体制备技术的应用和发展

介绍了超细粉体的制备方法，重点对超细粉碎设备，工艺及应用领域作了详细评述。     

Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment

The amount of organic pomace, left behind agricultural processes, is continuously rising in accordance with industrial progress. Grape pomace, generated in the wine industry all over the world, represents a raw material for obtaining valuable products. Grape seeds are especially rich in oil containing bioactive compounds that can have various health‐related effects. The aim of the study is to compare the quality of seed oils obtained from six white grapes, including two Serbian autochthonous varieties. Linoleic acid, associated with numerous health benefits, is the major fatty acid in all samples (≈66% of total); α‐tocopherol is the main tocopherol homologue. Total polyphenol content ranges from 73.4 to 104.3 mg of gallic acid equivalents per 100 g. In order to provide comprehensive information about antioxidant capacity of grape seed oil (GSO), three tests are performed (ferric ion reducing antioxidant power; 2,2’‐diphenyl‐1‐picrylhydrazyl, and 2,2’‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulphonic acid) radical scavenging). Antimicrobial activity is investigated against different strains; however, GSO inhibits the growth of Staphylococcus aureus and Candida albicans. Obtained results are used to develop a novel approach for oil quality assessment. Calculated oil quality scores (OQS) reveal no significant difference between international and autochthonous varieties, although Smederevka stands out as the most potent one. Practical applications : Considering the progressive waste increase in the wine industry and keeping in mind all health‐promoting effects of grape seed oil (GSO), it is clearly observed that oil production represents a profitable and sustainable utilization of grape seeds. The results of the present study show that GSO is a rich source of compounds with antioxidant and antimicrobial properties. In addition, this work provides deeper insight into a quality of Serbian autochthonous grape varieties that are still insufficiently explored. Furthermore, the proposed oil quality score could be used as a comprehensive and unbiased method that enables quality assessment of oils. This tool can find practical application in comparing different plant oils regarding their compositional and functional properties. Finally, it would contribute to making some general oil intake recommendations.