微波萃取蓝莓中花青素体系内温度与压力变化规律  

Changes of temperature and pressure in the extraction of anthocyanins from blueberry by microwave

作　　者：薛宏坤 李庆妍[1] 韩玲玉[1] 孙宇[1] 郑先哲[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》2017年第4期69-78,共10页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(31571848;31271911)

摘　　要：为提高微波在萃取体系内利用率,解析萃取体系温度和压力变化规律,文章以蓝莓为原料,采用二次正交旋转中心组合设计试验,研究微波强度、萃取时间、乙醇浓度和料液比对蓝莓萃取体系内介电特性影响,分析介电特性变化原因,建立蓝莓萃取体系介电特性指标与微波萃取条件间回归模型和蓝莓萃取体系微波能吸收模型。依据萃取体系内介电特性变化规律,解析萃取体系内微波能吸收和温度、压力变化规律。结果表明,各工艺参数对介电常数和介电损耗因子变化影响显著;介电常数和介电损耗因子与微波能吸收及萃取体系内温度、压力正相关。为优化微波萃取工艺条件提供理论依据。The aim of this study was to improve the utilization of microwave extraction system and analyze the changes of temperature and pressure in the extraction system. Blueberry powder was used as raw material and the two orthogonal rotation center combination design was used in this study, the effect of microwave intensity, extraction time, ethanol concentration and solid-liquid ratio on the dielectric properties of the blueberry extraction system was studied. The changes of dielectric properties were analyzed, and the regression model between the dielectric properties and the microwave extraction conditions were established. Changes of temperature and pressure and absorption of microwave energy in extraction system were analyzed based on the changes of dielectric properties. The results showed that the microwave intensity, extraction time, ethanol concentration and solid-liquid ratio had significant effects on the change of dielectric constant and dielectric loss factor. The dielectric constant and dielectric loss factor are positively correlated with the absorption of microwave energy and the temperature, pressure in the extraction system. This study provided the valuable guidance for the optimization of microwave extraction technology of anthocyanin from blueberry.

关 键 词：蓝莓 微波辅助萃取 介电特性 花青素 温度 压力 

分 类 号：TQ914[化学工程] O658.2[理学—分析化学]