Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase

Abstract

Abstract: A new technology of extracting Proanthocyanidins from grape seed was studied. Took content of Proanthocyanidins as target, adopted single factor method and orthogonal test design to determine the best extraction condition. The result showed that the factors affecting extraction efficiency of Proanthocyanidins were as follows: the enzyme temperature > enzyme concentration > pH >ethanol concentration. The best technics of enzyme together with ethanol extraction are as fo1lows: enzyme concentration 0.10%, enzyme temperature 50℃, pH5.5, ethanol concentration 60%. The extraction rate is about 4.16% under thesec onditions.

Key words: , grape seed； Proanthocyanidins； cellulase anzyme； extraction procedure；

WU Chun, Zhang-Yan. Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase[J]. FOOD SCIENCE, 2006, 27(10): 258-261.

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Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase

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