蓝莓中花青素的提取工艺研究  

Study on Extraction Technology of Anthocyanins from Blueberry

作　　者：李艳秋[1,2] 陈丹丹 贾娟 LI Yanqiu;CHEN Dandan;JIA Juan(Institute of Food,Luohe Vocational Technical College,Luohe 462002,China;Luohe Institute of Technology,Henan University of Technology,Luohe 462002,China;Henan Yulan Environmental ProtectionTechnology Co.,Ltd,Zhengzhou 450001,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002 [3]河南豫蓝环保科技有限公司,河南郑州450001

出　　处：《中国果菜》2023年第11期20-24,共5页China Fruit & Vegetable

基　　金：2022年度河南省高等学校重点科研项目(22B550013)。

摘　　要：为有效提取蓝莓中的花青素,本文以蓝莓为原料,采用溶剂提取法提取蓝莓中的花青素;用乙醇、柠檬酸混合溶液作为提取剂,通过单因素和正交试验优化提取工艺。结果表明,蓝莓中花青素的最佳提取工艺参数为提取温度30℃,乙醇和柠檬酸的体积比3∶7,提取时间180 min,料液比1∶20(g/mL),此时花青素的提取量为63.128μg/g,此试验为蓝莓花青素的提取应用提供了依据。In this paper,blueberry was used as raw material to extract anthocyanins by solvent,and the mixture of ethanol and citric acid was used as extractant.The extraction technology of anthocyanin from blueberry was optimized by single factor and orthogonal test.The results showed that the optimum extraction conditions were as follows:extraction temperature 30℃,volume ratio of ethanol to citric acid 3∶7,extraction time 180 min,solid-liquid ratio 1∶20(g/mL),the extraction yield of anthocyanin was 63.128μg/g,which provided a basis for the extraction and application of anthocyanin from blueberry.

关 键 词：蓝莓 花青素 溶剂提取法 

分 类 号：TQ914.1[化学工程]