微波辅助提取葡萄皮中花色苷的动力学和热力学特性.pdfVIP

第28 卷 增刊1 农 业 工 程 学 报 Vol.28 Supp.1 326 2012 年 5 月 Transactions of the Chinese Society of Agricultural Engineering May 2012 Kinetics and thermodynamics characteristics of microwave assisted extraction of anthocyanins from grape peel Li Yuan, Xu Xiayang, Wang Junhan, Wang Zhengfu, Chen Fang※ (College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Centre for Fruits and Vegetables Processing; Key Laboratory of Fruits and Vegetables Processing , Ministry of Agriculture, Beijing 100083, China ） Abstract: In order to expand the application of microwave assisted extraction (MAE) in food industry, the effects of MAE of anthocyanins from grape peel was investigated, and the related kinetics and thermodynamics were evaluated. The results showed that the citric acid concentration, liquid-to-solid ratio (RL/S), extraction time and microwave power level have a significant influence on the anthocyanins yield. The anthocyanins yield (172.99 mg/100 g) with the higher concentration of citric acid solution (1.00 mol/L) is 4 times larger than that (43.48 mg/100 g) in the lower concentration solution (0.02 mol/L). Furthermore, the extraction kinetic analysis indicated that the exponential decay model is the best model to fit the experimental data of 2 -11 anthocyanins obtained from MAE in this study (R 0.9875). The effective diffusivity value of anthocyanins (2.12~4.87×10 2 m /s) was enhanced concomitantly with increasin