微波萃取花青素体系内低温压力产生规律  

Pressure built in low temperature of microwave extraction system of anthocyanin

作　　者：郑先哲[1] 李庆妍[1] 薛宏坤 孙婧[1] 

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》2016年第8期100-106,共7页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(31271911;31571848)

摘　　要：针对微波萃取蓝莓时高温引起花青素降解问题,提出微波诱导低温压力萃取方法,利用内部压力作为目标成分扩散动力,以保证花青素萃取得率和效率。确定微波萃取花青素体系内低温压力产生规律是这种新萃取方法实施前提条件。以蓝莓粉为原料,料液比、微波强度、乙醇浓度及萃取时间作为影响因素。结果表明,相同萃取时间下,萃取体系内部压力随料液比增大呈升高-降低-升高趋势;随乙醇浓度增大呈升高趋势;随微波强度增大呈升高趋势。萃取体系内部温度为50℃时,萃取体系内部分别在料液比130,乙醇浓度40%,微波强度100 W·g^(-1)时达到压力最大值,分别为0.068、0.076、0.058 bar。微波诱导压力萃取花青素,可在低温条件下保证花青素萃取效率及萃取率,为微波诱导低温压力萃取花青素工艺研究提供参考。For the problem of anthocyanin degradation caused by the high extraction temperature, a novel extraction method of microwave inducing pressure is developed that interior pressure drives the diffusion of target component to ensure the anthocyanin extraction yield and efficiency. Generation of internal pressure in low temperature plays the key role for microwave inducing pressure method in anthocyanin extraction system. The dehydrated blue berry powder as raw material, solid-liquid ratio, microwave intensity and ethanol concentration were selected as the influencing factors. Under the same extraction time, the internal pressures of extraction system tend to the increasing, then decreasing followed by the increasing trend with the increases of material liquid ratio, and had the positive correlation with ethanol concentration and microwave intensity. Under extraction temperature of 50 ℃, microwave inducing pressure in extraction system achieves maximum level 0.068 bar at solid-liquid ratio of 1：30, 0.076 bar at ethanol concentration of40%, 0.058 bar at microwave intensity of 100 W · g-1. The research results presented the basis for the application of microwave inducing pressure extraction technology.

关 键 词：微波萃取 蓝莓花青素 低温 压力 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]