蓝莓色素的超声提取工艺及稳定性

Ultrasonic-aided Extraction and Stability Assessment of Blueberry Pigments

在单因素试验基础上,采用中心组合设计方法优化蓝莓色素的超声提取工艺,并分析色素的稳定性。结果表明:蓝莓色素超声提取工艺的最佳条件为乙醇体积分数45%、料液比(g/mL)1:13、超声温度55℃、pH4.5、超声功率450W、超声时间50min。在此条件下,蓝莓色素提取率为274.36U/g。蓝莓色素耐热,在K+、Na+、Mg2+等金属离子以及山梨酸钾等食品添加剂条件下稳定性较高,而在Zn2+、Fe2+、Fe3+、Ca2+及碱性环境条件下不稳定。

The ultrasonic-aided extraction of blueberry pigments was optimized by single-factor and central composite design methods. Besides,the stability of blueberry pigments under different environmental conditions was also measured. The optimal conditions for the extraction of blueberry pigments were found to be：extraction solvent,45% alcohol; ultrasonic power,450 W; material/liquid ratio,1：13,extraction temperature,55 ℃,extraction duration,50 min; and pH 4.5. The extraction rate of blueberry pigments was 3.26% under these optimal conditions. Blueberry pigments were thermostable. The stability of blueberry pigments was good in the respective presence of K＋,Na＋ and Mg2＋ and potassium sorbate,while Zn2＋,Fe2＋,Fe3＋,Ca2＋ and alkaline condition could damage their stability.