蓝莓花青素的提取工艺  

Extraction of Anthocyanins from Blueberry

作　　者：张莉弘[1] 吴琼[1] 牟莉[1] 于淑艳[1] 陈丽娜[1] 邹险峰[1] 高长城[1] 

机构地区：[1]长春大学农产品深加工省重点实验室,吉林长春130022

出　　处：《食品研究与开发》2014年第15期49-51,共3页Food Research and Development

摘　　要：通过超声波预处理、采用单因素试验和正交试验,考察料液比,乙醇浓度,提取时间,提取温度对蓝莓花青素提取率的影响。蓝莓花青素通过超声波辅助提取的最佳工艺条件为:料液比1∶10(g/mL),提取时间150min,乙醇浓度为90%,提取温度为80℃。最大提取率为7.11%。Using ultrasonic wave pretreatment, single factor test and orthogonal experiment design methods were applied to analyze the effects of solid-liquid ratio, ethanol concentration, extraction time, extraction temperature on extraction rate of anthocyanins. The optimal conditions are as follows： solid-liquid ratio1 ∶ 10 （g/mL）, extraction time 150 min, alcohol contraction 90 %, extraction temperature 80℃, the maximum extraction rate was 7.11 %.

关 键 词：蓝莓 花青素 提取 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]