酶-超声波辅助提取蓝莓果渣中花青素的工艺研究

Study on extraction procedure of anthocyanins from blueberry pomace by enzymatic-ultrasonic-assisted extraction

以蓝莓果渣为原料,采用单因素试验法对提取工艺条件进行优化,确定了酶-超声波辅助提取蓝莓果渣中花青素的最佳工艺条件为:纤维素酶,温度50℃,酶用量5 mg.g-1,料液比1:10,超声波震荡培养提取功率200 W,时间20 min,然后补充加入乙醇,使得体系中乙醇浓度为40%,超声波强化提取时间10 min。结果表明,酶辅助超声波提取法具有时间短、溶剂用量小、效率高等优点,可用于蓝莓花青素资源的最大化应用。

The blueberry pomace was analyzed as the extracted material to study the optimum procedures of the enzymatic-ultrasonic-assisted extraction method. The single factor experiments were emplyed. The optimum procedures of the enzymatic-assisted ultrasonic extraction were as follows： cellulose, enzyme temperature 50 ℃, enzyme amounts 5 mg·g^-1, solid to liquid ratio 1：10, ultrasonic incubation power 200 W, time 20 min. Afterwards, ethanol （final concentration 40%） was added to the mixture for ultrasonic-assisted extracting 20 min with the power of 250 W. The absorbance of anthocyanins extracts from blueberry pomace was the highest under these conditions. The method was time-saving, solventsaving and high extraction yield, so it can be used for the maximum of anthocyanins from blueberry resource.