渗透压调节剂对蓝莓果渣花色苷提取率的影响  

Effect of Osmotic Pressure Regulator on the Extraction Rate of Anthocyanins from Blueberry Residue

作　　者：童大鹏 张见 刘元法 TONG Dapeng;ZHANG Jian;LIU Yuanfa(Future Food(Bai Ma)Research Institute,Nanjing 210000;Nanjing Fuzhe Future Food Research Institute Co.,Ltd.,Nanjing 210000)

机构地区：[1]白马未来食品研究院,南京210000 [2]南京福喆未来食品研究院有限公司,南京210000

出　　处：《食品工业》2024年第6期15-18,共4页The Food Industry

基　　金：创新能力建设计划(研发机构)——重大科研设施预研筹建(BM2020023);江苏省“一区一中心”联动专项项目(202212004)。

摘　　要：为提高水提法制备蓝莓果渣花色苷提取率,采用酶法处理联合渗透压调节工艺,并研究酶种类、渗透压调节剂种类及添加量、浸提料水比和浸提次数对蓝莓果渣花色苷提取率的影响。结果表明:果胶酶对蓝莓果渣花色苷提取率的影响显著,而纤维素酶和半纤维素酶的作用效果不显著;渗透压调节剂能够显著提高蓝莓果渣花色苷提取率,赤藓糖醇作用效果最优,其最适添加量40%,最适料水比1︰20(g/mL),最适浸提次数2次。In order to improve the extraction rate of anthocyanins from blueberry residue by water extraction method,enzyme treatment combined with osmotic pressure regulation was used to study the effects of enzyme type,osmotic pressure regulator category and additive amount,ratio of solid to liquid and extraction times on the extraction rate of anthocyanins from blueberry residue.The results showed that the effect of pectinase on the extraction rate of anthocyanins from blueberry residue was significant,but the effect of cellulase and hemicellulose was not significant.Osmotic pressure regulator could significantly improve the extraction rate of anthocyanin from blueberry residue.Erythritol had the best effect,with the optimal addition amount 40%,the optimal ratio of solid to liquid 1︰20(g/mL),and the optimal extraction times 2 times.

关 键 词：蓝莓果渣 花色苷 渗透压调节 水提法 

分 类 号：TS209[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]