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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (17): 92-97.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

超微粉碎处理对葡萄籽中原花青素和脂肪酸成分的影响

胥佳 魏嘉颐 李锦麟 李景明   

  • 收稿日期:2011-03-24 修回日期:2011-04-06 出版日期:2011-07-15 发布日期:2011-07-15
  • 基金资助:

    国家农业产业技术体系专项经费

Effect of Ultrafine Grinding Technology on Procyanidin and Fatty Acid Condition of Grape Seed

  • Received:2011-03-24 Revised:2011-04-06 Online:2011-07-15 Published:2011-07-15

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摘要：

旨在通过超微粉碎处理对葡萄籽主要营养成分的影响研究，确定该技术在葡萄皮渣精深加工中的适用性。试验以酿酒后皮渣中分离获得的葡萄籽为材料，采用超微粉碎技术对葡萄籽进行超微粉碎处理，重点研究超微粉碎工艺对葡萄籽粒径、原花青素的含量、脂肪酸成分的影响。结果表明，与普通粉碎葡萄籽粉对比，经超微粉碎处理后葡萄籽粉中的原花青素含量达到8.74mg/g以上，其增加了28.5%，而超微粉碎处理对葡萄籽粉中不饱和脂肪酸的影响较小，保留率较高。实验证明，不同超微粉碎时间（5~25 min）处理对超微葡萄籽粉中的原花青素和脂肪酸含量无显著影响。结果证明超微粉碎处理有利于葡萄籽中原花青素的释放和不饱和脂肪酸的保留，适宜在葡萄皮渣精深加工中推广应用。

关键词: 青花菜, 青花菜, 薄膜包装, 贮藏品质

Abstract:

This article analyzed the effects of ultrafine grinding technology on main nutrients of grape seed, in order to evaluate the application of ultrafine grinding technology in grape pomace processing. Grape seed was separated from pomace of wine-making and was prepared by ultrafine grinding technology. Study effect of ultrafine grinding on particle size distribution, procyanidin and fatty acid condition of grape seed. The results showed that compared with general grinding, content of procyanidin in ultrafine powder of grape seed was 8.74mg/g and increased 28.5%. Ultrafine grinding technology had less effect on unsaturated fatty acid of grape seed; the retention rate was relatively higher. Ultrafine grinding 5-25 min had no significantly effect on procyanidin and fatty acid condition. Accordingly, ultrafine grinding technology contributed for grape seed to release procyanidin and maintain unsaturated fatty acid, and was suitable for the application in grape seed powder processing.