蓝莓果实花色苷色素提取工艺研究

摘要

The single-factor and orthogonal experiments were carried out to investigate the effects of solvent, material-liquid ratio, extraction temperature, extraction time on the extraction efficiency of anthocyanins from blueberry fruits.The optimum extrac-tion technological parameters were determined as follows:0.5%HCl-50%ethanol as extraction solvent, material-liquid ratio 1∶8, extraction temperature 35℃, 60 Hz ultrasonic wave as supplement, extraction 3 times, and 20 min every time.%通过单因素和正交实验考察了提取溶剂、料液比、提取温度、提取时间等因素对蓝莓果实花色苷提取效果的影响，优化并确定了蓝莓果实花色苷色素的提取工艺：提取溶剂0．5％HCl－50％乙醇，料液比1∶8，提取温度35℃，60 Hz超声波辅助提取，提取3次，每次20 min。