The Extraction And Antioxidant Activity Of Polyphenols Of The Grapevine Cane

The aim of this paper is to make use of the grapevine cane waste of viticulture. The grapevine cane pruned in winter was used for qualitative and quantitative analyses of polyphenols. The DPPH free radical scavenging activity of the grapevine cane extracts was also studied. The main conclusions was as follows:Based on the experimental results of solvent extraction and single factor extraction tests, orthogonal test and response surface analysis were applied to obtain the optimum conditions for extraction of polyphenols. The optimum extraction process of polyphenols from the grapevine cane was as follows:extracting temperature 60℃, ratio of solid to liquid 1:16.5, alcohol concentration 50%, extracting time 1h.The content of total phenolic, total flavones, tannins, t-resveratrol, garllic acid, catechin, epicatechin, caffeic acid, ferulic acid, p-coumatic acid of 5 Vitis vinifera varieties from 2 soil types were determined. The results indicated that the contents of total phenolic 13.89 mg/g～23.30 mg/g, total flavones 153.93～263.00μg/g, tannins 7.97～12.69 mg/g, resveratrol 15.27～91.6μg/g, gallic acid 13.80～26.19μg/g, and the content of tannins was the highest of all the components. All the samples showed significant difference with varieties. All the content in sand was higher than those in loam.The DPPH free radical scavenging activity of the grapevine cane extracts of 5 varieties was studied. The results showed that the scavenging activity was in positive correlation with the contents of total phenolics, total flavones and tannins. The scavenging activity of grapevine cane extract was much higher than BHT of the same concentration, but slightly lower than ascorbic acid.