| 超声波辅助提取蓝莓果渣中花色苷的条件研究 |
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| 引用本文： | 李金星, 胡志和, 马立志, 雷颖, 经典. 超声波辅助提取蓝莓果渣中花色苷的条件研究[J]. 食品工业科技, 2013, (20): 255-259. DOI: 10.13386/j.issn1002-0306.2013.20.028 |
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| 作者姓名： | 李金星 胡志和 马立志 雷颖 经典 |
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| 摘 要： | 以蓝莓果渣为原料,研究超声波辅助提取花色苷的工艺条件。结果表明最佳提取工艺条件为:超声波功率350W,提取温度45℃,提取时间50min,料液比1∶55g/mL,乙醇(pH=1.5)体积分数60%,提取2次。在此条件下进行提取,每克蓝莓果渣可提取花色苷(9.91±0.05)mg。与酸性乙醇浸提法比较,超声波辅助提取法提取时间短,提取量大。
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| 关 键 词： | 超声波 蓝莓 花色苷 提取 |
| 收稿时间： | 2013-04-26 |
Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction |
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| LI Jin-xing, HU Zhi-he, MA Li-zhi, LEI Ying, JING Dian. Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction[J]. Science and Technology of Food Industry, 2013, (20): 255-259. DOI: 10.13386/j.issn1002-0306.2013.20.028 |
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| Authors: | LI Jin-xing HU Zhi-he MA Li-zhi LEI Ying JING Dian |
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| Affiliation: | 1.College of Biotechnology and Food Science, Tianjin University of Commerce;2.Tianjin Key Laboratory of Food and Biotechnology;3.Food and Pharmceutical Engineering Institute, Guiyang University |
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| Abstract: | The blueberry pomace was analyzed as the material to study the conditions of anthocyanins by ultrasonic-assisted extraction. Results showed that optimum extraction conditions were as follows:ultrasonic power 350W, extraction temperature 45℃, extraction time 50min, solid-liquid ratio 1∶55g/mL, ethanol (pH=1.5) volume fraction 60%, extraction 2 times. Under this conditions, (9.91 ±0.05) mg anthocyanins were extracted from one gram blueberry pomace. The method was time-saving and high extraction yield compared with acidethanol extraction. |
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| Keywords: | ultrasonic blueberry anthocyanins extraction |
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