5种α-羟基酸提取蓝莓中花色素的条件选择及分析

Selection and analysis of conditions for extraction of anthocyanins from blueberry with 5α-hydroxy acids

研究了5种α-羟基酸(柠檬酸、杏仁酸、甘醇酸、苹果酸、酒石酸)提取蓝莓中花色素的最佳提取条件。以酸类型、提取时间、提取温度、液料比为影响因素,以提取液中花色素含量为判定指标,采用四因素五水平正交试验优化提取工艺。试验结果表明,在4个因素中,提取温度对结果影响最大,提取时间次之,其中提取温度40℃提取效果最好,20℃和30℃之间提取效果相似,提取时间5 min和20 min之间提取效果相似,液料比10 mL/g提取效果最好。综合考虑花色素的降解和实际使用效果,结合方差分析数据,得出在1 g蓝莓中加入3 mL0.5%杏仁酸和7 mL水,在20℃温度下,提取5 min为提取花色素的最佳方案。

Objective To find the optimal conditions for the extraction of anthocyanins from blueberry with 5α-hydroxy acids(citric acid,mandelic acid,glycolic acid,malic acid and tartaric acid).Methods Using the SPSS19 Orthogonal experimental design,made a Orthogonal test table with 4 factors(acid type,extraction time,extraction temperature,and solid-liquid ratio)and five levels.Using UHPLC-MS/MS,6 kinds of anthocyanins Reference standards were used to establish a standard curve,using the orthogonal test table to determin the total content of anthocyanins in the extract,then the data of experimental were collected for the Analysis of Variance.Results among the 4 factors,the extraction temperature was the first influence and the extraction time was second.the extraction effect is the best at 40°C,the extraction effect between 20°C and 30°C is similar,and the extraction effect between 5 min and 20min is similar,and the best extraction effect of the solid-liquid ratio is 1g:10mL.Conclusion Considering the degradation of anthocyanin and the actual use effect,combined with the Analysis of Variance data,adding 3 mL of 0.5%mandelic acid and 7 mL water to the 1 g blueberry,and extracting it for 5 minutes at 20℃is the optimal method for 5 kinds of acids to extract anthocyanin.