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采用索氏提取法从不同产区的赤霞珠葡萄皮中提取油,并通过气相色谱-质谱联用技术测定酿酒葡萄皮油的组分。结果表明,酿酒后的赤霞珠皮油中脂肪酸含量均为90%以上,不饱和脂酸含量均为75%以上。赤霞珠皮油中的主要组分为亚油酸、油酸、棕榈酸、硬脂酸和亚麻酸。不同产区的赤霞珠果皮油中脂肪酸的组成相似,但其他组分的含量和组成差异较大。研究结果为探讨葡萄皮油的营养及市场开发提供了参考依据,葡萄皮油的提取和开发将成为葡萄酒渣高效转化增值的新的发展方向。
Soxhlet extraction was used to extract oil from Cabernet Sauvignon grape skins from different regions. Gas chromatography - mass spectrometry (GC-MS) was used to determine the components of wine grape skins. The results showed that the content of fatty acids in the oil of Cabernet Sauvignon after brewing was above 90%, and the content of unsaturated fatty acids was over 75%. Cabernet Sauvignon skin oil is the main component of linoleic acid, oleic acid, palmitic acid, stearic acid and linolenic acid. The composition of fatty acids in Cabernet Sauvignon peel oil in different regions is similar, but the content and composition of other components are quite different. The results provide a reference for exploring the nutrition and market development of grape peel oil. The extraction and development of grape peel oil will become a new development direction for the efficient conversion and value addition of grape wine residue.