| CAS Number | 84929-27-1 |
| Chemical Formula | C₃₂H₃₀O₁₁ |
| Solubility | Soluble in DMSO (~6 mg/mL); partially in water |
| Storage Conditions | Ventilated, dry, dark place, temperature below 35°C |
| Shelf Life | 24 Months |
Grape Seed Extract is a food additive and dietary supplement derived from crushed grape seeds, valued for its high concentration of antioxidant phenolic compounds, particularly proanthocyanidins, and is primarily used to provide health benefits and function as a natural preservative.
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive, inspect, and select fresh grape seeds. | Source Verification: Seeds are typically a byproduct of the wine or juice industry. Must be from approved, pesticide-controlled sources. Inspect for mold, foreign matter, and excessive pulp. |
| 2 | Cleaning & Drying | Wash seeds to remove residual sugars and pulp, then dry them to a low moisture level. | Moisture Content Control: A critical step to prevent microbial growth and degradation. Target moisture is typically below 8%. Low-temperature drying methods are preferred to preserve active compounds. |
| 3 | Crushing / Milling | Grind the dried seeds into a coarse powder or flake. | The particle size directly impacts extraction efficiency. A consistent, fine grind increases the surface area, but excessive heat during milling must be avoided to prevent oxidation. |
| 4 | Solvent Extraction | Extract the active compounds (proanthocyanidins) from the crushed seeds using a solvent. | Key parameters are solvent type (e.g., water, ethanol, or a mixture), temperature, and duration. These variables determine the yield and profile of the extracted polyphenols. Food-grade solvents are mandatory. |
| 5 | Filtration & Concentration | Separate the liquid extract from the solid seed residue, then concentrate the liquid by removing the solvent. | Multi-stage filtration ensures a clear extract. Concentration is performed under vacuum at low temperatures to prevent thermal degradation of the heat-sensitive active compounds. |
| 6 | Purification | Further purify and standardize the concentrated extract. | Often involves techniques like column chromatography to isolate and enrich the proanthocyanidins. This step is crucial for achieving high-purity, standardized extracts (e.g., 95% Oligomeric Proanthocyanidins – OPCs). |
| 7 | Spray Drying | Convert the purified liquid concentrate into a fine, stable powder. | Control of inlet and outlet air temperature is essential to protect the final product’s quality. This step determines the powder’s bulk density, solubility, and moisture content. |
| 8 | Sieving & Blending | Sieve the powder to ensure a uniform particle size and blend different production lots for homogeneity. | A specific mesh size is used to meet final product specifications. Batch homogeneity testing ensures consistent potency and quality throughout the final product. |
| 9 | Final Quality Control & Packaging | Conduct comprehensive laboratory tests on the final powder and package it. | Test for potency (HPLC), identity, heavy metals, microbial contamination, and residual solvents. Package in airtight, light-proof, and moisture-proof containers to ensure stability. |
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Anrui Biotechnology Co., Ltd. is a specialized exporter of high-quality food ingredients and additives. We focus on global trade and custom formulation services for functional ingredients, delivering consistent, compliant, and premium-quality supply solutions to our worldwide clients.
Headquartered in Guangzhou, China, Anrui collaborates with GMP-certified manufacturing partners equipped with advanced testing facilities, including HPLC, UV-VIS spectrophotometry, and microbiological analysis, ensuring every batch meets strict international quality and regulatory standards.
Our products are exported to over 60 countries, serving industries such as food, beverages, supplements, and cosmetics.
Fast-moving ingredients for food factories, ready for immediate dispatch.