Microwave-assisted extraction of phenolic compounds from grape seed

被引：57

作者：

Hong, N

Yaylayan, VA

Raghavan, GSV

Paré, JRJ

Bélanger, JMR

机构：

[1] Chinese Res Inst Environm Sci, Beijing 100012, Peoples R China

[2] McGill Univ, Dept Food Sci & Agr Chem, St Anne De Bellevue, PQ H9X 1C0, Canada

[3] McGill Univ, Dept Agr & Biosyst Engn, St Anne De Bellevue, PQ H9X 1C0, Canada

[4] Environm Canada, Environm Technol Ctr, Microwave Assisted Proc Div, Ottawa, ON K1A 0H3, Canada

来源：

NATURAL PRODUCT LETTERS | 2001年 / 15卷 / 03期

关键词：

D O I：

10.1080/10575630108041280

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A microwave-assisted extraction technique was developed to optimize the extraction of phenolic compounds from grape seeds. The microwave power (300-150W) and time of extraction (20-200s) were varied during the optimization process. The polyphenol content of the resulting extracts were measured as mg of tannic acid equivalent per gram of crude extract (mg TAE/g of crude extract), using a Folin-Ciocalteau reagent. In general, neither the time nor the power had a significant effect on the overall % yield (average of 13.5%) and on the polyphenol content (392 mg TAE/g of crude extract) of the extracts. However, when the solvent polarity was changed by the addition of 10% water, the yield increased to 15.2% and the polyphenol content increased to 429 mg TAE/g of crude extract.

引用

页码：197 / 204

页数：8

共 14 条

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