微波辅助萃取蓝莓中花青素降解工艺研究

Study on Deprada Process Microwave-assisted Extration of Anthocyanins from Blueberry

为获得高得率、低降解率的微波辅助萃取蓝莓花青素的工艺,以蓝莓为原料,考查微波功率、萃取时间、乙醇浓度和料液比对蓝莓中花青素降解率的影响。结果表明:确定最佳工艺组合为微波强度为150W/g、萃取时间为50s、乙醇浓度为50%、料液比为1∶30,在此条件下花青素的降解率为8.36%,模型的预测值为8.13%。试验值与预测值相对误差为0.23%,验证了模型具有较高准确性。研究结果将为微波辅助萃取技术的工业化应用提供理论依据。

In order to obtain high yield and low degradation rate microwave assisted extraction of anthocyanins from Blueberry. Blueberry power were used as a test materials,the effects of microwave intensity,extraction time,ethanol concentration and solid-liquid ratio on the degradation rate of blueberry were studied. Results indicated that the optimal combination of microwave extraction parameters was obtained as microwave intensity of 150W/g,the extraction time of 50 s,the ethanol concentration of 50%,the solid-liquid ratio of 1： 30 with the anthocyanin degradation rate of 8. 36%,the predictive value of the model was 8. 13%. The relative error between the experimental value and the predicted value was0. 23%,which validated the accuracy of the model. The research results presented theoretical basis for the industrial application of microwave-assisted extraction technology.