蓝莓酒渣花色苷提取工艺的研究

Extraction Research on Anthocyanins of Blueberry Wine Pomace

为探究大兴安岭野生蓝莓酒渣中的生物活性成分,以乙醇为提取剂,考察了乙醇浓度、盐酸浓度、料液比、提取时间和提取温度对蓝莓酒渣花色苷提取量的影响,并通过正交实验优化提取条件。结果表明:在乙醇浓度为40%,盐酸浓度为0.1%,提取温度为30℃,提取时间为1 h,料液比为1∶40时为最佳提取条件,此条件下蓝莓酒渣中花色苷含量为3.03 mg·g-1,粗提物经浓缩冻干后为黑色粉末,得率为22.1%,花色苷纯度为1.37%。通过实验可知野生蓝莓酒渣中含有大量花色苷等活性物质,对蓝莓酒渣进行萃取可减少废物排放,提高蓝莓鲜果资源的综合利用率,并为工业化生产提供指导。

To explore the biological active ingredient in blueberry wine pomace of Da Hinggan Mountains,the effects of the ethanol solution concentration,hydrochloric acid concentration,solid-liquid ratio,time,temperature of the anthocyanins content were investigated in orthogonal experiments. The results showed that the optimal conditions was follows：alcohol 40%,hydrochloric acid concentration 0.1%,the extraction temperature 30 ℃,extracting time 1 h,and solid-liquid ratio 1 ∶40. Under the condition of anthocyanins content in slag for 3.03 mg·g-1,the crude extract was black powder after enrichment freeze-drying,and the rate was22.1%,and anthocyanins purity was 1.37%.This experiment illustrated that residue contains of the wild blueberry wine pomace had lots of anthocyanins. Extracting the biological active components from blueberry wine pomace could reduce waste,improve the comprehensive utilization of blueberry fruit resources,and provide guidance for industrialized production.