期刊论文

Cheng, A.

中文

食品与发酵工业

0253-990X

2023

49

5

157-163

10.13995/j.cnki.11-1802/ts.030008

湖南省教育厅专项(19A236)。

本校为第一机构

为了提高葡萄皮渣的综合利用率,采用蒸汽爆破技术(压力0.4、0.8、1.2 MPa,时间1、3 min)进行预处理,研究其对葡萄皮渣提取物中多酚、黄酮、原花青素和花色苷的提取率及抗氧化活性的影响。结果表明,葡萄皮渣中结合...展开更多 为了提高葡萄皮渣的综合利用率,采用蒸汽爆破技术(压力0.4、0.8、1.2 MPa,时间1、3 min)进行预处理,研究其对葡萄皮渣提取物中多酚、黄酮、原花青素和花色苷的提取率及抗氧化活性的影响。结果表明,葡萄皮渣中结合态提取物的含量明显高于游离态的含量,总多酚的含量明显高于总黄酮的含量。蒸汽爆破增加了葡萄皮渣中游离酚与游离黄酮的提取率,分别在1.2 MPa-1 min和1.2 MPa-3...

Steam explosion(SE)technology(pressure of 0.4,0.8,and 1.2 MPa,time of 1 and 3 min)was used to improve the comprehensive utilization of grape pomace.Effects of SE on the yield of polyphenols,flavones,procyanidins,and anthocyanins from grape pomace and their antioxidant a...MORE Steam explosion(SE)technology(pressure of 0.4,0.8,and 1.2 MPa,time of 1 and 3 min)was used to improve the comprehensive utilization of grape pomace.Effects of SE on the yield of polyphenols,flavones,procyanidins,and anthocyanins from grape pomace and their antioxidant activities were studied.Results showed that the conte...