摘要
以蓝莓加工废弃物果渣为原料,优化蓝莓花青素提取工艺。试验结果表明,最佳提取条件为超声功率200 W(超声提取2 s,间歇4 s)、提取温度30℃、提取时间20 min、乙醇体积分数70%(pH 2.5)、料液比1∶30(g/mL),花青素提取率达9.99 mg/g。采用高效液相色谱对花青素粗提物进行成分分析,得到5种蓝莓花青素,即锦葵色素(36.26%)、飞燕草色素(24.08%)、矢车菊色素(22.08%)矮牵牛色素(12.53%)和芍药色素(5.05%)。
The best ultrasonic extraction conditions of anthocyanins from blueberry processing wastes were optimized. The optimal conditions were as follows: ultrasonic power, 200 W, 2 s, 4 s;extraction temperature 30 ℃;extraction time 20 min;ethanol volume fraction 70 %(pH 2.5);and material-to-liquid ratio 1 ∶ 30(g/mL). The maximum yield of anthocyanins was 9.99 mg/g. The composition of anthocyanins was identified by high performance liquid chromatography (HPLC), five anthocyanins were identified in blueberry pomace extracts, namely, malvidin (36.26 %), delphinidin (24.08 %), cyanidin (22.08 %), petunidin (12.53 %) and peonidin (5.05 %).
作者
叶红玲
姚军
刘冬
徐基艳
陈雪
YE Hong-ling;YAO Jun;LIU Dong;XU Ji-yan;CHEN Xue(Department of Horticulture and Landscape,Anqing Vocational and Technical College,Anqing 246003,Anhui,China;Anqing Center for Food and Drug Control,Anqing 246000,Anhui,China;College of Biology and Food Engineering,Hefei University of Technology,Hefei 230009,Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第10期105-108,130,共5页
Food Research and Development
基金
安徽省高校自然科学研究重点项目(KJ2017A783
KJ2017A784)
关键词
蓝莓果渣
花青素
提取工艺
超声波
组分
blueberry pomace
anthocyanins
extraction process
ultrasonic
constituents
