Method for extracting anthocyanin type components from wine grape pomace

Abstract

The invention discloses a method for extracting anthocyanin type components from wine grape pomace. The method comprises the following steps: uniformly spraying 10% of the total weight of purified water in the wine grape pomace, naturally fermenting at the temperature of 35-41 DEG C in an extraction tank for 36 hours, and then performing reflux extraction with water-containing ethanol twice with 2 hours per time; recovering the ethanol in extract solution, passing through an adsorption type macroporous resin chromatographic column, flushing with deionized water, using ethanol water solution for elution, and collecting eluate; and performing vacuum concentration till the sugar degree is 42 degree, and performing spray-drying for getting a product. By adopting the method, wine-making waste, namely the wine grape pomace in the grape planting industry and grape wine baking enterprises can be fully utilized, and the waste of waste resources in the agriculture and the manufacturing industry can be avoided. Only the water and the ethanol are used in the extraction process in the method, the method does not use any organic solvent, inorganic acid or SO2 and the other color fixatives, the preparation process does not pollute the product or an environment, and a safe and pollution-free grape skin anthocyanin type extract is provided.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins from wine grape pomace, especially a method suitable for large-scale production, which is safe and non-polluting by fully utilizing agricultural and manufacturing wastes through macroporous resin column chromatography technology. Methods of grape anthocyanin constituents. Background technique [0002] Grape, Vitis (Vitis) deciduous vine, palmate leaves, 3-5 lobed, complex racemes, usually conical, berries are mostly round or oval, and the color varies with the variety. Humans began to cultivate this fruit tree a long time ago, accounting for almost a quarter of the world's fruit production; it has high nutritional value and can be made into grape juice, raisins and wine. [0003] Anthocyanins are a class of compounds formed by the combination of anthocyanins and sugars through glycosidic bonds. They are widely present in the cell fluids of flowers, fruits, stems, leaves and root organs of p...

AI Technical Summary

Problems solved by technology

The principle of this method is simple, and the requirements for equipment are low. The disadvantage is that most organic solvents have large toxic and side effects and low product extraction rate.

[0008] At present, the actual production and application of anthocyanins is limited to a few fields of health care and cosmetics. There are still many accurate physiological functions of anthocyanins in plants that have yet to be further studied. As an active ingredient that exists widely in plants, further research Its physiological role and metabolic characteristics in the human body, and its application in medical care after its molecular modification or improvement of its properties will be a hot issue in the future research of anthocyanins

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