A Study On The Extraction Technology Of Polyphenol In Grape Skin And Seed

Grape polyphenol is of important health care function for human body. In this paper wine by-product -grape skin and seed were taken as raw material,the influence of two extraction technology (microwave extraction and common practice extraction )was studied on the extraction and construction of grape polyphenol. 1 Technology of microwave extraction of grape skin polyphenol is as followsrgrape skin (1g) were extracted with 25ml of 50% ethanol at 70 ℃ water bath for 25 min after being handled 35 seconds in microwave wth 180 w of thermal power. The extraction of grape skin polyhpenol can amount to 95.02%,which was 20.14% higher than that obtained in the best technology of common practice extraction ( lg grape skin were extacted with 9ml of 50%ethanol at 90℃ for 20min).The UVspectrum showed microwave processing in this condition had no breakage function to the construction of the grape skin polyphenol.2 The best extraction technology of grape seed using microwave is as follows: grape seed (lg) were extracted with 9ml of 70% ethanol at 50℃ water bath for 30 min after 10 second microwave processing.Grape seed procyanidin extracted in this condition can amount to 3.875mg/g, which is 1.522mg higher than that obtained in common practice extraction (1g grape seed were extracted with 5ml of 60% ethanol at normal temperature for 20 hours ,the extraction is 2.353mg/g).UV spectrum of grape procyanidin extracted both in the combination condition with microwave and water bath and in water baath simply showed, short time microwave processing had no breakage function to the molecular construction of procyanidin.