微波功率和萃取时间对微波辅助萃取蓝莓花青素的动力学模型的影响  

Effect of microwave power and extraction time on the kinetic model of microwave assisted extraction of anthocyanins from blueberry

作　　者：贾润红[1] JIA Runhong(Lianyungang Normal College,Elementary Education College,Lianyungang 222006)

机构地区：[1]连云港师范高等专科学校初等教育学院,连云港222006

出　　处：《中国食品添加剂》2022年第3期132-138,共7页China Food Additives

基　　金：国家自然科学基金重点课题《复杂杂环化合物的高效合成》(No.21232004);2020年度连云港师范高等专科学校高级别科研培育课题《一种简单、高效无金属催化的去重氮化双氧合反应》。

摘　　要：为从理论上揭示微波辅助萃取蓝莓花青素的传递机理,基于固液传质理论和Fick第一定律,建立微波辅助萃取蓝莓花青素的动力学模型,并对微波功率和萃取时间进行动力学模拟。结果表明蓝莓花青素残留量随萃取时间和微波功率增加呈降低趋势。花青素残留量试验值与模拟值接近,决定系数(R2)均在0.92以上。表明所建立的微波辅助萃取蓝莓花青素动力学模型可靠和合理,通过该模型可以预测不同萃取时间和微波功率下花青素含量。研究结果为获得高得率、低降解率的微波辅助萃取蓝莓花青素的工艺提供理论依据。A kinetic model of microwave-assisted extraction of anthocyanins from blueberry was established based on solid-liquid mass transfer theory and Fick’s First Law to study the transfer mechanism of microwave-assisted extraction of blueberry anthocyanins.Microwave power and extraction time were also simulated.The results showed that the content of anthocyanins decreased with the increase of extraction time and microwave power.The determination coefficient(R2)of anthocyanins residue was above 0.92.The results showed that the kinetic model was reliable and reasonable,and anthocyanins content under different extraction time and microwave power could be predicted by the model.The results provide a theoretical basis of microwave-assisted extraction of anthocyanins from blueberry with high yield and low degradation rate.

关 键 词：微波功率 萃取时间 微波辅助萃取 蓝莓 花青素 动力学模型 

分 类 号：TS202.3[轻工技术与工程—食品科学]