超声波协同酶法提取蓝莓花青苷的工艺优化

Technology Optimization for Extracting Anthocyanins from Blueberry with Enzymatic Hydrolysis Under Ultrasonic Wave

为获得较高的蓝莓花青苷,通过单因素试验分别考察酶类型、酶用量、固液比、超声时间、超声强化时间和pH值对花青苷提取量的影响;以花青苷的提取量为指标,采用正交试验对其提取工艺进行优化。结果表明:各因素对蓝莓花青苷的影响依次是酶用量>固液比>超声强化时间>超声时间;其最佳工艺为1)纤维素酶100U/mL、固液比1∶10(溶液pH为4.8)、酶解1h,超声提取20min,2)补充90%酸性pH1.0乙醇溶液使体系乙醇体积分数为60%、40℃下、超声强化提取30min。在该条件下的最大提取量为9.63mg/g,提取率高达95.06%。

In order to obtain higher content of blueberry anthocyanin, types of enzyme, enzyme dosage,solid-liquid ratio,ultrasonic time,ultrasonic-enhanced time and pH value were studied by single factor experiment test.The extraction process was optimized by orthogonal experiment with amount of cyanine nucleoside as index. The results showed the significance of each factor in turn was enzyme dosage〉 liquid ratio〉 ultrasonic-enhancement time〉 ultrasonic time;the optimal extraction technology of anthocyanin was cellulose 100U/mL,liquid ratio 1∶10 （pH 4.8）,hydrolysis 1 h,extraction time 15 min,adding 90% of the acid （pH1.0）ethanol solution,the system was 60% ethanol concentration, temperature 40℃,ultrasonic assisted extraction time 30 min,the extraction amount of anthocyanin was 9 .6 3 mg/g,extraction rate was up to 9 5 .0 6%.