2009•Food and MachineryRequires access

Optimization on anthocyanins extraction from grape wine pomace

Mou De-hua

Abstract

The techniques of enzymatic extraction of anthocyanins from grape wine pomace were studied to increase the anthocyanins extraction yield.And obtained optimal conditions of the main factors were obtained by orthogonal method.The analysis of different extracted anthocyanins fractions was carried out by spectrophotometry.Results showed that the optimal conditions were as fouows:extraction temperature 40 ℃,the amont of the enzyme 0.15%,extraction pH 3.4,and extraction time 40 min.Under this condition the anthocyanins extraction yield is 71.13% and its color value is 6.83.

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Key concepts: Pomace, Extraction (chemistry), Wine, Anthocyanin, Yield (engineering), Chemistry, Grape wine, Food science