The objective of this work is to optimize an efficient “green” technique for the extraction of phenolics from grape pomace. Two extraction techniques, ultrasound- and microwave-assisted extraction have been used. In ultrasound extraction, temperature (20−60 °C), solvent type (0–100 % v/v aqueous ethanol), amplitude (20–60 %), and solvent/solid ratio (8−24 mL/g) were the factors investigated. In the case of microwave extraction, the effects of solvent type (0–100 % v/v aqueous ethanol), solvent/solid ratio (8−24 mL/g), and power (100–600 Watt) were studied. In addition, the effect of pomace moisture content was studied under the optimum conditions. Another objective was to study the enhancement of the optimum procedure by enzymatic pretreatment using two enzymes, cellulase and pectinase, under different conditions (enzyme concentration, 2–4 % w/w; time, 60−240 min; water/solid ratio, 2/1–6/1 mL/g). The optimum extraction yield (48.76 mg GAE/g dry pomace) was achieved using ultrasound extraction at 56 °C, a solvent/solid ratio of 8 mL/g, an amplitude of 34 %, and a time of 20 min with 53 % v/v ethanol, after pretreatment with cellulase, at a concentration of 4 % w/w, time of 240 min, and water/pomace ratio of 2 mL/g. Furthermore, in order to obtain phenolics in a purified form, adsorption was carried out with zeolite.

这项工作的目的是优化一种有效的“绿色”技术，用于从葡萄果渣中提取酚类。已经使用了两种提取技术，即超声和微波辅助提取。在超声提取中，温度（20-60°C），溶剂类型（0-100％v / v含水乙醇），幅度（20-60％）和溶剂/固体比（8-24 mL / g）是最重要的。调查因素。在微波萃取的情况下，研究了溶剂类型（0-100％v / v乙醇水溶液），溶剂/固体比（8-24 mL / g）和功率（100-600瓦特）的影响。此外，在最佳条件下研究了果渣含水量的影响。另一个目标是研究在不同条件下（酶浓度为2-4％w / w；使用两种酶，纤维素酶和果胶酶）进行酶促预处理来提高最佳工艺的方法。时间60-240分钟；水/固体比，2 / 1–6 / 1 mL / g）。在56°C的条件下，超声/溶剂/固体比为8 mL / g，振幅为34％，时间为20分钟（v为53％）的条件下，通过超声提取可获得最佳提取率（48.76 mg GAE / g干果渣）。 / v乙醇，用纤维素酶预处理后，浓度为4％w / w，时间为240分钟，水/果渣比为2 mL / g。此外，为了获得纯化形式的酚类，用沸石进行吸附。