超声波辅助提取蓝莓果渣中花色苷的条件研究  

Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction

作　　者：李金星[1] 胡志和[1,2] 马立志[3] 雷颖[1] 经典 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津市食品生物技术重点实验室,天津300134 [3]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《食品工业科技》2013年第20期255-259,共5页Science and Technology of Food Industry

基　　金：贵州省果品加工工程技术研究中心建设项目(黔科合农G字[2011]4001)

摘　　要：以蓝莓果渣为原料,研究超声波辅助提取花色苷的工艺条件。结果表明最佳提取工艺条件为:超声波功率350W,提取温度45℃,提取时间50min,料液比1∶55g/mL,乙醇(pH=1.5)体积分数60%,提取2次。在此条件下进行提取,每克蓝莓果渣可提取花色苷(9.91±0.05)mg。与酸性乙醇浸提法比较,超声波辅助提取法提取时间短,提取量大。The blueberry pomace was analyzed as the material to study the conditions of anthocyanins by ultrasonic-assisted extraction. Results showed that optimum extraction conditions were as follows =ultrasonic power 350W, extraction temperature 45℃, extraction time 50min, solid-liquid ratio 1：55g/mL, ethanol （pH = 1.5） volume fraction 60% ,extraction 2 times. Under this conditions, （9.91 ±0.05）mg anthocyanins were extracted from one gram blueberry pomace. The method was time-saving and high extraction yield compared with acidethanol extraction.

关 键 词：超声波 蓝莓 花色苷 提取 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]