花青素的提取.pdfVIP

Journal of Food Engineering 90 (2009) 415–421 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevi /locate/jfoodeng Review Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure Margarita Corrales a,c,*, Avelina Fernández García b, Peter Butz a, Bernhard Tauscher a a Max-Rubner Institute, 76131 Karlsruhe, Germany b Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apdo. Correos 73, 46100 Burjassot, Spain c ILSI Europe, 1200 Brussels, Belgium a r t i c l e i n f o a b s t r a c t Article history: The effect of different parameters such as high hydrostatic pressure (HHP) (200, 400, 600 MPa), ethanol Received 3 December 2007 concentration (20–100%), time (30–90 min) and temperature (20–70 C) was studied for the optimal Received in revised form 2 July 2008 anthocyanin extraction from red grape skins. Extracts obtained at an ethanol concentration of 50%, at Accepted 4 July 2008 1 70 C and 600 MPa possessed the highest antioxidant capacity ðlmol TROLOX equivalents ðTEÞ gDM Þ Available online 10 July 2008 and the extraction yields were three-fold greater than control extractions. Th