微波功率对蔓越莓花色苷萃取过程的影响机理  

Effect of Microwave Power on the Extraction Process of Anthocyanins from Cranberry

作　　者：薛宏坤 谭佳琪 蔡旭 刘成海[3] 唐劲天[1] 李倩[1] XUE Hongkun;TAN Jiaqi;CAI Xu;LIU Chenghai;TANG Jintian;LI Qian(Key Laboratory of Particle&Radiation Imaging,Ministry of Education,Department of Engineering Physics,Tsinghua University,Beijing 100084,China;Academy for Advanced Interdisciplinary Studies,Peking University,Beijing 100080,China;School of Engineering,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]清华大学工程物理系,粒子与辐射成像教育部重点实验室,北京100084 [2]北京大学前沿交叉学科研究院,北京100080 [3]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《食品科学》2022年第1期92-101,共10页Food Science

基　　金：中国博士后科学基金第67批面上项目(2020M670357)。

摘　　要：为探究微波萃取条件下,萃取体系内微波能吸收和目标成分的传递机理,本实验针对微波辅助萃取蔓越莓花色苷的过程进行研究。依据电磁理论,建立萃取液微波能吸收模型,分析介电特性与萃取液微波能吸收规律;依据质量守恒和能量守恒定律,建立萃取体系内花色苷传热传质模型,分析微波萃取体系内的温度和花色苷提取量分布和变化规律;通过扫描电子显微镜观察经微波处理后蔓越莓颗粒的微观结构。结果表明:萃取液介电常数、介电损耗因子及微波能吸收与微波功率呈正相关;对萃取液温度分布和花色苷提取量的变化进行模拟,发现微波功率越大,萃取液中心处温度越高,底部和中心处温差越大;50℃为花色苷萃取的临界温度,当萃取液温度低于50℃时,微波功率越大,萃取时间越长,萃取液中花色苷提取量越高;当萃取液温度高于50℃时,微波功率越大,萃取时间越长,花色苷降解程度越大;经微波处理后样品的细胞壁破裂,微波功率越大破坏程度越明显,说明微波具有强化萃取蔓越莓花色苷的效果。研究结果可为探究微波萃取条件提供理论依据。The microwave-assisted extraction process of anthocyanins from cranberry was investigated to explore the mechanism of microwave energy absorption and target component transfer in the extraction system.A microwave energy absorption model was established based on the electromagnetic theory to analyze the dielectric properties and the pattern of microwave energy absorption.According to the law of conservation of mass and energy,a heat and mass transfer model was established to analyze the patterns of distribution and variation of temperature and the amount of extracted anthocyanins in the extraction system.The microstructure of cranberry particles was observed by scanning electron microscopy(SEM).The results showed that the dielectric constant,dielectric loss factor and microwave energy absorption were positively correlated with microwave power.The simulation results showed that the higher the microwave power,the higher the temperature at the center of the extraction solvent and the greater the difference in temperature between the bottom and center.The critical temperature for the extraction of anthocyanins was 50℃.The concentration of anthocyanins at an extraction temperature lower than 50℃increased with increasing microwave power and extraction time,and the same trend was observed for the degree of degradation of anthocyanins at an extraction temperature higher than 50℃.After microwave treatment,the cell wall was broken,and the degree of disruption increased with increasing microwave power.This indicated that microwave could enhance the extraction efficiency of anthocyanins from cranberry.These results can provide a theoretical basis for exploring microwave extraction conditions.

关 键 词：微波辅助萃取 微波功率 蔓越莓 花色苷 模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]