黑莓果渣中花色苷的提取工艺研究

摘要

通过提取方法优选,表明超声法对黑莓果渣中花色苷的提取效果最佳.以60％乙醇为超声法提取溶剂,通过单因素实验分别考察了料液比、超声时间、温度、功率、提取次数对提取黑莓果渣中花色苷的影响.综合单因素实验结果,通过响应面法筛选出最佳的工艺条件为:液料比14∶1( mL∶g),时间40 min,温度58℃,功率300 W,提取2次.通过提取物中花色苷含量与其清除DPPH.活性的相关性分析发现,黑莓果渣提取物清除DPPH.活性与其花色苷含量之间存在相关性,由此推断花色苷为黑莓果渣中主要的自由基清除物质.%The anthocyanin in the blackberry pomaces was extracted with the different metheods.and the results showed that the anthocyanin content of rasound-assisted extraction was the highest. The 60% ethanol was used to extract anthocyanin with ultrasonic assisted extraction and ratio of liquid to materia,ultrasoni time,extraction temperature,ultrasonic power,and extraction times were assessed in single-factors experiment. On the basis of single-factor test,the optimum conditions for the ultrasound assisted extraction of anthocyanin from blackberry pomaces were determined as follows u-sing response surface method ( RSM) ;the liquid-olid atio (mL: g) 14:1,extraction time 40 min,extraction temperature 58 °C ,ultrasonic wave power 300 W,and two step extraction. The correlation analysis results showed that the anthocyanin content and DPPH ? scavenging activity had significant correlation,and inferenced that anthocyanin was the main free radical scavenging substances.