Extraction Of Resveratrol From Vitis.Davidii. Foex Fruit Wine Residues And Antioxidation For Oil

Vitis.davidii. Foex is one of the wild grape species, which is unique to South China, small grains, thick, rich, many seeds, not suitable for fresh food, but good raw material for brewing. Residue after brewing is often discarded as waste, causing serious environmental pollution and resources waste. Resveratrol is a kind of non-flavonoid polyphenol compounds, research shows that it has anti-cancer, lowering blood lipid, antioxidant and other physiological functions. At present, the resveratrol for edible oil oxidation resistance has been rarely reported. In this paper, the Vitis.davidii. Foex fruit wine residues was extracted and purified, and studied the antioxidant activity of resveratrol in edible oils, to provide a theoretical basis for the comprehensive utilization of Vitis. davidii. Foex, and provide scientific basis for the development of natural antioxidants in edible oils and fats.1、Using ultrasonic-assisted method and supercritical CO2 extraction to extract resveratrol from Vitis. davidii. Foex fruit wine residues. And using the response surface method to optimize the extraction process respectively to determine the optimal extraction method:the optimum conditions of ultrasonic-assisted method were ultrasonic temperature was 61℃, ultrasonic time was 49 min, solid/solvent ratio was 1:17(m:V), under this conditions, the yield of resveratrol was 191.53μg/g; The optimal extraction conditions of supercritical CO2 extraction were extraction temperature of 32℃, extraction pressure of 365bar, extraction time of 1.40h and entrainment agent dosage of 3.38mL/g, under these conditions, the yield of resveratrol was 387.34μg/g, and mainly in the form of trans-piceid, which was 2.02 times higher than ultrasonic-assisted method.2、Static adsorption-desorption experiments were conducted to screen the suitable macroporous resin for purifying resveratrol from Vitis. davidii. Foex fruit wine residues. The conditions for static and dynamic adsorption-desorption experiments were optimized. Results showed that H103 was the best. The optimal static adsorption-desorption conditions were the initial concentration of resveratrol in the sample solution 0.65mg/mL, pH=4, the elute solution of 70% ethanol. The optimal dynamic adsorption-desorption conditions were as follows:for adsorption the flow rate and volume were 1.5mL/min and 6BV, and for desorption the flow rate and volume were 0.5mL/min and 6BV. Under this condition, the adsorption capacities of resveratrol was 55.7mg/g, the desorption rate was 89.86%, and the purity of resveratrol was increased from 11.54% to 59.76%.3、 The anti-oxidantive protection of resveratrol in edible oil was studied by Schaal experiment according to POV of edible oil. The results show that resveratrol could effectively protect tea oil and canola oil from lipid oxidation and presented the highest effect at the dosage of 0.04%; Tea polyphenols/citric acid have synergetic effect with resveratrol on protecting canola oil,0.04% resveratrol+0.02% tea polyphenols+0.02% citric acid was the best combination; Tea polyphenols/VE/citric acid have synergetic effect with resveratrol on protecting tea oil,0.04% resveratrol+0.02% tea polyphenols+0.02% citric acid+ 0.02% VE was the best combination;...