食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
15期
59-61,62
,共4页
李浡%李双石%曹奇光%谢国莉%苏宁
李浡%李雙石%曹奇光%謝國莉%囌寧
리발%리쌍석%조기광%사국리%소저
葡萄皮油%脂肪酸%气相色谱-质谱联用技术%超声提取法
葡萄皮油%脂肪痠%氣相色譜-質譜聯用技術%超聲提取法
포도피유%지방산%기상색보-질보련용기술%초성제취법
grape skin oil%fatty acids%gas chromatography-mass spectrometry%ultrasonic extraction
采用超声提取法从赤霞珠和巨峰两种葡萄皮中提取油脂，并采用气相色谱-质谱联用技术（GC-MS）对葡萄皮油中提取出的成分进行分析和比较。结果表明，不同品种的葡萄皮油，其出油率和皮油中成分的含量有一定的差异。赤霞珠葡萄皮油中鉴定出11种化合物，其中脂肪酸占78.321%；巨峰葡萄皮油中鉴定出22种化合物，脂肪酸占67.711%。研究结果为探讨葡萄皮油的营养价值和开发利用提供了有用的参考数据。
採用超聲提取法從赤霞珠和巨峰兩種葡萄皮中提取油脂，併採用氣相色譜-質譜聯用技術（GC-MS）對葡萄皮油中提取齣的成分進行分析和比較。結果錶明，不同品種的葡萄皮油，其齣油率和皮油中成分的含量有一定的差異。赤霞珠葡萄皮油中鑒定齣11種化閤物，其中脂肪痠佔78.321%；巨峰葡萄皮油中鑒定齣22種化閤物，脂肪痠佔67.711%。研究結果為探討葡萄皮油的營養價值和開髮利用提供瞭有用的參攷數據。
채용초성제취법종적하주화거봉량충포도피중제취유지，병채용기상색보-질보련용기술（GC-MS）대포도피유중제취출적성분진행분석화비교。결과표명，불동품충적포도피유，기출유솔화피유중성분적함량유일정적차이。적하주포도피유중감정출11충화합물，기중지방산점78.321%；거봉포도피유중감정출22충화합물，지방산점67.711%。연구결과위탐토포도피유적영양개치화개발이용제공료유용적삼고수거。
Grape skin oil was extracted from two grape variety (Cabrnet Sauvignon and Kyoho) by ultrasonic extraction. The compositions in grape skin oil were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that there were differences in skin oil extraction rates and skin oil compositions of the two grape variety. Oil of Cabrnet Sauvignon grape skins contains 11 compounds among which fatty acids were 78.321%. Kyoho grape skins contain 22 compounds and fatty acids were 67.711%.The results would provide useful data for grape skin oil on nutrition and market development.
