蓝莓花色苷超声辅助提取工艺优化及组分分析  

Optimization of ultrasonic assisted extraction of blueberry anthocyanins and its composition analysis

作　　者：刘永[1] 王平[2] 吴越[2] 彭常安[1] 姜雯翔[2] 袁晔[2] 韩永斌[2] 

机构地区：[1]芜湖职业技术学院生物工程系,安徽芜湖241006 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《安徽工程大学学报》2014年第3期32-36,40,共6页Journal of Anhui Polytechnic University

基　　金：芜湖市科技计划重点基金资助项目(产学研CXY201106);南京市中小企业创新基金资助项目(2013CJ075);江苏农业科技支撑计划基金资助项目(BE2014302)

摘　　要：通过单因素和Box-Behnken设计优化了最佳提取料液比、温度、时间条件,同时比较了最佳工艺条件下的超声辅助提取、传统酶法提取和静置提取的花色苷提取率及花色苷吸收光谱,并采用高效液相色谱(HPLC)分析了3种提取方法对花色苷组分的影响.结果表明:超声辅助提取最佳条件为提取时间119min,提取温度69.7℃,超声时间45.8min,稀释倍数7.8,预测得到花色苷的最大提取率为58.83±1.78%.在最优条件下,花色苷的提取率为58.64±0.32%,相对误差仅为0.95%,模型准确度高.超声辅助提取比传统酶法提取的花色苷提取率高12.96%.经HPLC分析,超声辅助提取提高了花色苷组分的提取率.To investigate the extraction rate of anthocyanins, individual variables experiment and Box-Be- hnken design were used to optimize the process parameters of ultrasonic-assisted extraction of anthocya- nins from blueberry pulp. And extraction rate and absorption spectra of anthocyanins obtained under the optimal ultrasonic-assisted extraction were compared with those extracted by traditional enzymatic and standing methods, and the effect of the three extraction methods on the compositions of anthocyanin was analyzed by HPLC. It was found that the optimal extraction parameters were as follows： extraction time 119 min,extraction temperature 69.7 ℃, ultrasonic time 45.8 rain and dilution coefficient 7.8. Un- der this condition, the predictive yield of the anthocyanins from blueberry pulp was 58.83±1.78% and it had a 0.95 % relative error to the predictive yield, and the mathematical model was accurate. In addition, the yield obtained by ultrasonic-assisted extraction was 12.96% higher than the yield obtained by tradi- tional enzymatic extraction. The data obtained by HPLC showed that the optimization process had im- proved the yield of the anthocyanins with no significant chan^e in its composition.

关 键 词：蓝莓 花色苷 超声辅助提取 组分分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]