贵州黔东南蓝莓中花青素的提取与含量测定

Study on extraction and determination of anthocyanins from blueberry of Qiandongnan,Guizhou province

探究贵州黔东南蓝莓果中花青素的最佳提取工艺条件及其含量。以贵州省黔东南丹寨产的蓝莓果为原料,采用单因素分析方法考察了60%乙醇溶液中含盐酸的体积分数、料液比、超声提取水浴温度、超声提取时间对蓝莓中花青素提取效果的影响,在此基础上,通过正交试验探究花青素的最佳提取条件;以p H示差法测定蓝莓中花青素含量。结果:蓝莓中花青素的最佳提取工艺条件为:60%乙醇溶液中含盐酸的体积分数0.2%,料液比1∶5(g/m L),室温水浴下振荡提取30 min,再在超声功率为100 W、水浴温度60℃下超声提取50 min,花青素含量为1.91 mg/g,为贵州黔东南进一步地开发蓝莓的食用和药用价值提供科学依据。

This study was designed to explore the optimum extraction condition and determine the content of anthocyanins from the fruits of blueberries of Qiandongnan, Guizhou province. The effects of factors including volume percentage of hydro-chloride in 60% ethanol, ratio of solid to liquid, temperature of water bath of ultrasonic extraction and the ultrasonic extraction time on the yield of anthocyanins were studied with single experiment, the best extraction condition of anthocyanins was identified with orthogonal experiment, and the pH-differential method was used to determine the content of anthocyanins. Our results showed that the optimal extraction condition were as follows ; extracted with 0.2% hydro-chloride in 60% ethanol at 60 ~C for 50 min （temperature of water bath of ultrasonic extraction）, mechanical shaking extraction time of water bath was 30 min, ultrasonic power was 100W, the ratio of solid to liquid was 1 ： 5. Under these conditions, the content of anthocyanins from fruits of blueberries was 1.91 mg/g. Our results suggested that blueberry fruits from Qiandongnan, Guizhou province have a promising potential as functional food or medicine.