• 食品化学 •

### NaOH处理对霞多丽葡萄籽原花青素的影响

1. （1.北京化工大学生命科学与技术学院，北京 100029；2.北京化工大学厦门北化生物产业研究院有限公司，福建 厦门 361022）
• 出版日期:2020-02-25 发布日期:2020-03-02
• 基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400600）

### Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins

ZHANG Jie, WANG Wenya, YUAN Qipeng

1. (1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China; 2. Amoy-BUCT Industrial Bio-technovation Institute, Beijing University of Chemical Technology, Xiamen 361022, China)
• Online:2020-02-25 Published:2020-03-02

Abstract: In order to produce in large scale oligomeric procyanidins (OPC) (with polymerization degree (DP) less than 5) that can be absorbed by the body, we studied the effects of NaOH pretreatment on the depolymerization of grape seed procyanidins (PC) and the antioxidant activity in vitro of OPC. The effects of different pretreatment temperatures (40, 60, and 80 ℃), times (15, 30, and 60 min) and NaOH concentrations (0, 1, 2, 4, 6, 8, 10, 15, 20, and 25 mol/L) on the mean degree of polymerization (mDP) of PC, and the composition and content as well as antioxidant activity in vitro of OPC. The results showed that the optimum conditions for generating OPC were as follows: NaOH concentration 10 mol/L and pretreatment at 60 ℃ for 15 min. Compared with the control (pretreated with 0 mol/L NaOH at 60 ℃ for 15 min), the optimized NaOH pretreatment reduced the mDP of PC from 5.39 ± 0.12 to 1.30 ± 0.014, increased the total area of OPC by 8.28 times and OPC content by 6.42 times, and enhanced in vitro scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals and ferric reducing antioxidant power (FRAP) by 4.22, 5.13 and 3.84 times, respectively. In summary, this study provides a novel way of producing OPC, which could facilitate the high value-added utilization of grape seeds.