Separation of procyanidin from grape seed by aqueous two-phase system

Authors

ZHANG Xifeng, College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China; Key Laboratory of Hexi Corridor Resources Utilization of Gansu, Zhangye, Gansu 734000, China
CHENG Guang, College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China
HE Qian, College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China
ZHANG Fenqin, College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China
LUO Guanghong, Kaiyuan Bio-Tech Development Center, Hexi University, Zhangye, Gansu 734000, China; Kaiyuan Bio-Tech Development Center, Hexi University, Zhangye， Gansu 734000, China

Abstract

Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH₄)₂SO₄, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH₄)₂SO₄ were added. It was found that the best extraction conditions were 30%(w/w) ethanol/20%(w/w) (NH₄)₂SO₄, 3%(w/w) grape seed powders, pH=4.0, microwave power 100W, ,and microwave time 5 min. Under these best extraction conditions, the recovery rate of procyanidin was 94.1%, and its yield was 25.8 mg/g.

Publication Date

3-28-2017

First Page

168

Last Page

173

DOI

10.13652/j.issn.1003-5788.2017.03.036

Recommended Citation

Xifeng, ZHANG; Guang, CHENG; Qian, HE; Fenqin, ZHANG; and Guanghong, LUO (2017) "Separation of procyanidin from grape seed by aqueous two-phase system," Food and Machinery: Vol. 33: Iss. 3, Article 35.
DOI: 10.13652/j.issn.1003-5788.2017.03.036
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/35

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