超声辅助提取葡萄花青素和总酚类化合物的研究。丹魄(Tempranillo)酿酒用的酒糟

Pau Sancho-Galán, A. Amores-Arrocha, A. Jiménez-Cantizano, M. Ferreiro-González, V. Palacios, G. F. Barbero
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引用次数: 6

摘要

酿酒酒渣(WL)是酿酒工业中较少开发的副产品。这种副产物是葡萄汁发酵后产生的,其成分是可变的,虽然它主要由裂解酵母、酒石酸、胶体、多酚和灰分组成。在所有可以在叶子中发现的化合物中,多酚表现出特别强大的生物活性特性,提取它们以在不同基质中重复使用可能是一个特别有趣的问题。采用超声辅助提取法(UAE)从葡萄叶中提取总花青素(TA)和总酚类化合物(TPC)。丹魄葡萄酒酿造法。采用Box-Behnken设计(BBD)对6个提取变量(甲醇%、pH、温度、振幅、循环和溶剂质量比)进行优化,其中TA和TPC为自变量。本研究建立的UAE法是一种快速高效的提取花青素的新方法,并与色谱方法相结合,可从白藜芦醇中鉴定出多达14种不同的花青素。本研究的目的是确定白垩白多酚的含量及其在其他程序中进一步利用的潜力,旨在从酿酒废物中创造价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees
Winemaking lees (WL) are the less exploited by-products from the winemaking industry. This by-product is generated after the fermentation of grape must and its composition is variable, although it is mainly made up of lysed yeasts, tartaric acid, colloids, polyphenols and ashes. Of all the compounds that can be found in lees, polyphenols exhibit particularly powerful bioactive properties and their extraction for their reuse in different matrices could be a matter of particular interest. Ultrasound-assisted extraction (UAE) has been used to extract both total anthocyanins (TA) and total phenolic compounds (TPC) from lees from Vitis vinifera L. 'Tempranillo' vinification. The optimization of six extraction variables (% methanol, pH, temperature, amplitude, cycle and ratio solvent:mass) was performed using a Box-Behnken design (BBD) where TA and TPC were considered independent variables. The UAE method that has been developed in this research could be a new rapid and efficient method to extract TPC and, coupled to chromatographic methodologies, identify up to fourteen different anthocyanins from WL. The objective of this study is to determine WL polyphenolic content and its potential for further uses in other procedures aiming to create value from vinification waste.
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