超声波-微波辅助提取蓝莓果渣中花色苷工艺研究

摘要

为确立超声波-微波辅助提取蓝莓花色苷提取的最优工艺条件,以果汁加工后蓝莓果渣为研究对象,通过单因素实验和正交试验,以花色苷提取量为评价指标探究超声波-微波提取花色苷最优工艺条件条件.结果表明:当料液比1:25 g/ml,微波功率130 W,超声波250 W,提取时间50 min时提取效果最好,在该提取条件下,花色苷的提取量达到了0.674%.结果还表明:超声波-微波辅助提取效率均优于单一提取方式.%In order to establish the optimal extraction conditions of anthocyanins extracted from blueberry by ultrasonic wave and microwave, taking blueberry pomace as the research object, the extraction rate of anthocyanin was used as the evaluation index by single factor experiment and orthogonal experiment to study the extraction process of ultrasonic wave and microwave anthocyanins optimum process conditions.The results showed that when the ratio of material to liquid was 1:25 g/mL,the microwave power was 130 W,the ultrasonic wave was 250 W and the extraction time was 50 min, the extraction efficiency was the best.Under these extraction conditions, the anthocyanin extraction amount reached 0.674%.Compared with single extraction,ultrasonic wave and micro wave was more effective.