蓝莓酒渣不同提取方法对花青素含量的影响

The effects of different extraction methods on anthocyanin content from blueberry wine pomace

以蓝莓、果酒及酒渣为原料,分析果酒酿造整个过程中花青素含量及抗氧化活性。采用甲醇、乙醇、丙酮有机溶剂,果胶酶、纤维素酶、淀粉酶、酸性和中性蛋白酶、超声波、微波以及溶剂-微波、溶剂-超声波复合不同提取方法,对蓝莓酒渣中的花青素预处理不同方法进行比较分析。实验结果表明,酒渣中花青素提取以柠檬酸作为提取酸、100%乙醇为提取液,无水乙醇与柠檬酸的比例为2∶8,再加入400 W超声波进行提取,提取的花青素含量最高,为123.35 mg·100 g^(-1)。在发酵的过程中,花青素含量、总酚以及DPPH自由基清除能力排序:蓝莓>蓝莓酒渣>蓝莓酒。

Blueberry fruit wine and pomace were used as raw materials for analyzing the anthocyanin content changes and antioxidant activities at the whole process of winemaking.The methanol,ethanol and acetone organic solvents,pectinase,cellulase,amylase,acidic and neutral protease,ultrasonic,microwave,solvent-microwave and solvent-ultrasonic were used to treat wine pomace samplesfirst and then different extraction methods for anthocyanin contents were investigated.The experimental results indicated that anthocyanin content was the highest,123.35 mg·100 g^(-1),while citric acid was used as the extraction acid and 100%etha nol as the extraction liquid,the ratio of absolute ethanol to citric acid was 2∶8,and 400 W ultrasonic was applied for extraction processing.During the fermenting,anthocyanin content,total phenols and DPPH free radical scavenging capability became blueberry fruit>pomace>wine.