葡萄皮花青素萃取：萃取條件及線性關係之研究

Extraction of Anthocyanin from Grape Peel: Studies of Extraction Conditions and Linear Relationship

本研究目的是探討萃取條件對葡萄皮花青素的影響，結果顯示，有幾個萃取因素會 影響萃取產量，包括預處理、溶劑倍數、時間和溫度。新鮮的葡萄皮可以提取更多的花 青素而非冷凍乾燥和熱空氣乾燥者，當使用 20 倍酸性乙醇在 60℃下處理 75 分鐘，可 從葡萄皮中萃取出最大量之花青素，而花青素的降解指數則會隨著萃取時間和溶劑倍數 的增加而增加，經簡單線性回歸則發現花青素萃取速度會受到萃取溫度與萃取溶劑倍數 之正向影響。

The aim of this study was to investigate the effect of extraction conditions on the grape peel anthocyanin. The results showed that several extraction factors affected the extraction yield and speed, including pretreatment, solvent multiple, time and temperature. More anthocyanin can be extracted from fresh grape peel than from those of freeze-drying and hot air drying. The maximum amount of anthocyanin can be extracted from the grape peel when treated with 20-fold acidic ethanol at 60℃ for 75 minutes. The simplified degradation index of anthocyanin increased with the increase of extraction time and solvent multiple. A positive influence of the extraction temperature and solvent multiple on the anthocyanin extraction rate was found by simple linear regression.