英语翻译直接百度翻译或者有道翻译的就不要发了.正文：本实验以葡萄酿酒后所剩的酒糟中的葡萄籽为原料,研究超超声波发提取葡萄

This experimentis to study the ultrasonic wave method of extracting procyanidins from the grape seeds left in the wine vat after vintage brewing. It explores the effects on the procyanidins extractability of ultrasonic wave extraction method under different conditions. This dissertation firstly determines the analytical method of applying ultraviolet spectrophotometry to measure the total content of procyanidins in the extracted product.
The basic conditions of the process are determined by conducting basic experiments, and then the best process conditions are explored by the single factor experiments and the orthogonal experiments. The results of the experiments show that the best process conditions for applying ultrasonic wave method to extract procyanidins from grape seeds are: 1% ethanol concentration; 2 minutes of extractiontime; 3% ultrasonic power; temperature 4℃; material-liquid ratio 5:6 (g/ml); and 7% extraction rate.