Science and Technology of Food Industry

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Comparison of fermented and fresh grape seed and related health care products procyanidins detection method[J]. Science and Technology of Food Industry, 2013, (12): 57-60. DOI: 10.13386/j.issn1002-0306.2013.12.071
Citation: Comparison of fermented and fresh grape seed and related health care products procyanidins detection method[J]. Science and Technology of Food Industry, 2013, (12): 57-60. DOI: 10.13386/j.issn1002-0306.2013.12.071
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Comparison of fermented and fresh grape seed and related health care products procyanidins detection method

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  • Procyanidins were extracted with 70% ethanol at 50℃ for 2h from fermented, fresh grape seeds, and 9 health products of procyanidins from China and Australia. The extract was compared with Sulfuric acid vanillin method and Folin - Ciocaheu eolorimetry . All samples were detected with high performance liquid chromatography. Results showed that the content of procyanidins were higher in the fresh grape seeds than that in the fermented grape seeds.In the fermented grape seeds, distilled and dried grape seeds had the more procyanidins than other. The high performance liquid chromatography is a foundation of determing the health products of procyanidins.
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