Extraction Technology Of Proanthocyanidin,Pectin And Tartaric Acid From Wine Mud

Wine mud is the precipitate produced during the wine fermentation and storage,which contains pectin,protein,polyphenols and other substances.In order to realize the value-added utilization of wine mud,in this paper,the extraction process of proanthocyanidins,pectin and tartaric acid from wine mud was explored,and the production process on the basis of amplification experiment was designed.The details were as follows:1.The proanthocyanidins was extracted from wine mud by ethanol extraction.The effects of solid-liquid ratio,ethanol volume fraction,extraction temperature and extraction time on the yield of proanthocyanidins were investigated by single factor experimental process.The extraction process was optimized by response surface methodology,and the scavenging ability of proanthocyanidins on DPPH free radical and hydroxyl radical was investigated.The results showed that under the extraction condition that the ratio of material to liquid was 1:5 g/m L,the volume fraction of ethanol was 40%,the extraction temperature was 55℃ and the extraction time was 30 min,the yield of proanthocyanidins was 3.44%.The order of factors affecting the extraction process of proanthocyanidins was: solid-liquid ratio > extraction temperature > ethanol volume fraction > extraction time.When the concentration of proanthocyanidins was 0.35 mg/m L,the DPPH free radical scavenging rate reached99.33%.When the concentration of proanthocyanidins was 0.7 mg/m L,the hydroxyl radical scavenging rate reached 98.76%.2.Pectin in wine mud was extracted by acid extraction and alcohol precipitation technology.The effects of solid-liquid ratio,p H,extraction temperature and extraction time on the yield of pectin were investigated by single factor test.The extraction conditions of pectin were optimized by response surface method.The pectin decolorization by activated carbon and macroporous resin was compared.The pectin structure was characterized by IR and HNMR.The results showed that when the solid-liquid ratio was 1:14 g/m L,p H was 2.0,the extraction temperature was 65℃,and the extraction time was 90 min,the pectin yield was 6.48%,which was similar to the predicted value of 6.50% by the response surface model.The order of factors affecting pectin extraction process was: solid-liquid ratio > extraction temperature > extraction time > p H.The optimum decolorization conditions carried out by activated carbon were as follows: the activated carbon dosage of 1.5%,the decolorization temperature at 50℃,and the decolorization time of 40 min.Under these conditions,the decolorization rate was about 60%.was used to decolorize the extracted pectin.The optimum conditions of decolorization by D101 macroporous resin were as follows: decolothe rization temperature at 25℃,p H of 2.0,decolorization flow rate of 3 BV/h,the desorption solution of 60% ethanol,and the desorption flow rate of 3 BV/h.Under these conditions,the decolorization rate could reach 91.75%.IR and HNMR analysis showed that pectin extracted is α-galacturonic acid.3.Tartaric acid in wine mud was extracted by the method of acid extraction and alkali precipitation.The effects of solid-liquid ratio,hydrochloric acid mass fraction,extraction temperature and extraction time on the yield of tartaric acid were investigated by the single factor test.The optimum extraction conditions were optimized by the response surface method that the solid-liquid ratio was 1:4 g/m L,the hydrochloric acid mass fraction was 20%,the extraction temperature was 60℃ and the extraction time was 30 min.Under these conditions,the yield of tartaric acid was 3.28%.The order of factors affecting the extraction process of tartaric acid was as follows: solid-liquid ratio > extraction temperature > hydrochloric acid mass fraction > extraction time.4.Based on the results of laboratory research,the scale-up experiment was carried out.According to the results of the enlarged experiment,a production line for the treatment of 180 t of wine mud per year was preliminarily designed.The process flow design,material balance,main equipment design and selection,and plant layout of the co-production of proanthocyanidins,pectin and tartaric acid were carried out.