微滤联合大孔树脂纯化蓝莓果脯糖浆中花色苷的工艺优化  

Purification of Anthocyanin from Blueberry Candied Syrup by Microfiltration Combined with Macroporous Resin

作　　者：朱成成 隋世有 魏文毅[1,2] 贾建 刘伟[1] 田伟[1] 孟令伟[1] 金丽梅[1,3,4] 李志江[1,3] ZHU Chengcheng;SUI Shiyou;WEI Wenyi;JIA Jian;LIU Wei;TIAN Wei;MENG Lingwei;JIN Limei;LI Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [3]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [4]国家杂粮工程技术中心,黑龙江大庆163319

出　　处：《食品工业科技》2024年第9期177-185,共9页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金联合引导项目(LH2023B019);黑龙江八一农垦大学“三纵”科研支持计划(ZRCPY202211)。

摘　　要：本文使用微滤技术联合大孔树脂技术对蓝莓果脯糖浆分离纯化,以回收其中的蓝莓花色苷。首先通过静态试验对大孔树脂进行筛选,并在动态试验中以花色苷回收率和总糖去除率为指标,在单因素和Box-Behnken响应面试验的基础上,优化了上样流速、乙醇浓度和洗脱流速等工艺参数。结果表明:微滤透过液中花色苷含量为6.84 mg/100 mL,总糖含量为31.76 mg/mL。AB-8、D101、HPD600三种树脂中,优选出AB-8用于蓝莓果脯花色苷的纯化,大孔树脂纯化花色苷最佳工艺条件为:上样流速2.0 mL/min、乙醇浓度83%、洗脱流速2.0 mL/min,该条件下花色苷的回收率为86.68%,总糖去除率为84.13%。花色苷解吸液经旋转蒸发浓缩后,花色苷质量浓度为5.56 mg/100 mL,总糖浓度为5.24 mg/mL,花色苷的色价为31.43,约为原料中花色苷色价的5倍。微滤联合大孔树脂纯化蓝莓果脯糖浆花色苷效果明显,本研究为蓝莓花色苷的分离纯化提供了一定的技术参考。In this work,the blueberry candied syrup was separated and purified by microfiltration combined with macroporous resin technology to recover anthocyanins.Firstly,the macroporous resin was screened through static test.On the basis of single factor and Box-Behnken response surface tests,the flow rate,ethanol concentration and elution flow rate were optimized with anthocyanin recovery rate and total sugar removal rate as indexes in the dynamic test.The result showed that the anthocyanin content and the total sugar content were 6.84 mg/100 mL and 31.76 mg/mL respectively.Among AB-8,D101 and HPD 600 resins,AB-8 was optimized for the purification of anthocyanins from blueberry candied syrup,and the best technological conditions for the purification of anthocyanins by macroporous resin were as follows:The flow rate was 2.0 mL/min,the ethanol concentration was 83%,and the elution flow rate was 2.0 mL/min.Under these conditions,the anthocyanin recovery rate was 86.68%,and the total sugar removal rate was 84.13%.After the anthocyanin desorbing solution was concentrated by rotation evaporation,the concentration of anthocyanin was 5.56 mg/100 mL,and the total sugar concentration was 5.24 mg/mL.The color value of anthocyanins was 31.43,which was about 5 times of the color value of anthocyanins in raw materials.Microfiltration combined with macroporous resin purification of blueberry candied syrup anthocyanin was effective,and this study provides some technical reference for the isolation and purification of blueberry anthocyanin.

关 键 词：蓝莓果脯糖浆 花色苷 微滤 大孔树脂 纯化 

分 类 号：TS241[轻工技术与工程—制糖工程]