微波萃取蓝莓中花青素获取和降解的同步模型  

Simultaneous model of acquisition and degradation of anthocyanin extracted from blueberry powder by microwave technology

作　　者：郑先哲[1] 陶岩[1] 李秀伟[1] 刘秉欣 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2014年第11期108-115,共8页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(31271911);黑龙江省教育厅科学技术研究重点项目(1252lz003)

摘　　要：为同步表征微波萃取蓝莓过程中花青素获取和降解过程，揭示微波萃取蓝莓中花青素的传递机理，依据Fick扩散定律和电磁场增强扩散理论，探究微波萃取温度对蓝莓花青素萃取率及降解率的影响，在低温范围内（30~60℃）花青素萃取速度高于降解速度，在高温范围内（60~70℃）花青素降解速度高于萃取速度。建立描述微波萃取过程中花青素获取与降解同步模型，为在生产实践中提高效率、实现对微波辅助萃取有效成分工艺系统的最优控制提供理论依据。In order to reveal the mechanism of microwave extracting anthocyanin from powdered blueberry, the process of simultaneous acquisition and degradation of anthocyanin by microwave technology was characterized. Based on Fick＇s law and the theory of the electromagnetic field enhanced diffusion, the effects of extraction temperature on the acquisition and degradation of anthocyanin were analyzed as anthocyanin acquisition rate higher than its degradation in extraction temperature of 30-60 ℃ and anthocyanin degradation rate higher than its acquisition in extraction temperature of 60-70 ℃. A kinetic model of microwave-assisted extraction blueberry anthocyanin was established describing simultaneous process of acquisition and degradation of anthocyanin extracted from blue berry powder. The results indicated that the model might predict the concentration of anthocyanin under the extraction system, which contributed to improving efficiency in the production practice, and provided theoretical basis for achieving optimal control of the active ingredient of microwave-assisted extraction process.

关 键 词：微波 萃取 蓝莓 花青素 降解 模型 

分 类 号：S663.9[农业科学—果树学]