以新疆吐鲁番的赤霞珠葡萄籽为研究对象,利用超声微波双辅助法提取其中的低聚原花青素.以低聚原花青素提取率为考察指标,研究固液比、微波功率、微波辐照时间、作用次数、乙醇体积分数5个单因素对葡萄籽低聚原花青素提取率的影响.并采用响应面分析法对提取结果进行优化.结果表明,采用超声微波双辅助萃取技术得到的低聚原花青素提取率较单独采用超声或微波辅助得到的原花青素提取率高.在以70.3％vol的乙醇为提取溶剂、固液比为1∶14.6 (g∶mL)、超声处理30min、微波功率400W、微波时间30s的条件下,得到的低聚原花青素提取率最大为7.62mg/g.

 In this paper, grape seeds of Cabernet Sauvignon from Turpan Xinjiang were used to extract oligoprocyanidins by ultrasonic treatment followed by microwave. Effects of solid-liquid ratio, microwave power, microwave time, treatment times and alcohol concentration on extraction rate of oligoprocyanidins were evaluated through orthogonal experiments. The response surface methodology(RSM) was applied to optimize the extraction result. The combinations of ultrasonic with microwave obtain higher extraction efficiency than the use of ultrasonic and microwave alone. The optimal extraction condition were as followed: extraction solution 70.3%vol alcohol, solid-liquid ratio 1∶14.6, ultrasonic treatment time 30min, microwave power 400W and microwave time 30. Extraction rate of oligoprocyanidins was 7.62mg/g under these optimal conditions.