蓝莓果实花色苷色素提取工艺研究  

Study on Extraction Technology of Anthocyanin from Fruit of Blueberry

作　　者：姚蓓[1] 赵慧芳[1] 吴文龙[1] 李维林[1] 

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《江西农业学报》2015年第9期109-113,共5页Acta Agriculturae Jiangxi

基　　金：江苏省科技支撑计划项目(BE2013309;BE2014302-1)

摘　　要：通过单因素和正交实验考察了提取溶剂、料液比、提取温度、提取时间等因素对蓝莓果实花色苷提取效果的影响,优化并确定了蓝莓果实花色苷色素的提取工艺:提取溶剂0.5%HCl-50%乙醇,料液比1∶8,提取温度35℃,60 Hz超声波辅助提取,提取3次,每次20 min。The single-factor and orthogonal experiments were carried out to investigate the effects of solvent, material-liquid ratio, extraction temperature, extraction time on the extraction efficiency of anthocyanins from blueberry fruits. The optimum extraction technological parameters were determined as follows： 0.5% HCl-50% ethanol as extraction solvent, material-liquid ratio 1：8, extraction temperature 35 ℃, 60 Hz ultrasonic wave as supplement, extraction 3 times, and 20 min every time.

关 键 词：蓝莓 花色苷 提取工艺 色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]