响应曲面法优化超声辅助乙醇提取蓝莓花青素的工艺研究
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摘要
为了对榨汁后的蓝莓皮渣进行综合利用,使蓝莓价值最大化,以榨汁后的蓝莓皮渣为试验材料,采用超声辅助乙醇的提取方法对其中的蓝莓花青素进行一次性提取。结果表明:采用超声辅助乙醇提取蓝莓皮渣中的花青素的提取得率远大于单独采用乙醇静置提取皮渣中花青素的提取得率。应用响应曲面试验设计对超声辅助乙醇提取蓝莓花青素的液料比、超声时间、超声温度、超声功率进行优化并测定蓝莓花青素的提取得率。最优提取条件为:超声提取时间20 min、温度40℃、功率60 W和液料比4∶1 mL/g,蓝莓花青素提取得率达到最大值,为(205.13±0.45)mg/100 g。超声辅助乙醇提取蓝莓花青素可大大缩短蓝莓皮渣中花青素的提取时间,试验操作简便快捷,可进行批量提取。
The aim of this study was to fully utilize the blueberry skin residues after juicing and maximize the value of blueberries. The anthocyanin in blueberry skin residues were extracted once by the ultrasonic-assisted ethanol extraction. The effect of liquid-to-material ratio,ultrasonic time,ultrasonic temperature and ultrasonic power on the extraction rate of anthocyanin were investigated and the optimal extraction conditions were obtained by the response surface methodology. The results demonstrated that the extraction rate of anthocyanin in the blueberry skin residues using the ultrasonic-assisted ethanol extraction was significantly higher than that just using the ethanol. The optimal extraction conditions were:ultrasonic extraction time of 20 min,extraction temperature of 40 ℃,extraction power of 60 W and liquid-to-material ratio of 4 ∶1 mL/g. Under these conditions,the extraction rate of blueberry anthocyanin reached to(205.13±0.45)mg/100 g,the extraction time of anthocyanin in blueberry skin residues was shortened greatly. In addition,this method was simple and effective,and could be used in the batch extraction.
The aim of this study was to fully utilize the blueberry skin residues after juicing and maximize the value of blueberries. The anthocyanin in blueberry skin residues were extracted once by the ultrasonic-assisted ethanol extraction. The effect of liquid-to-material ratio,ultrasonic time,ultrasonic temperature and ultrasonic power on the extraction rate of anthocyanin were investigated and the optimal extraction conditions were obtained by the response surface methodology. The results demonstrated that the extraction rate of anthocyanin in the blueberry skin residues using the ultrasonic-assisted ethanol extraction was significantly higher than that just using the ethanol. The optimal extraction conditions were:ultrasonic extraction time of 20 min,extraction temperature of 40 ℃,extraction power of 60 W and liquid-to-material ratio of 4 ∶1 mL/g. Under these conditions,the extraction rate of blueberry anthocyanin reached to(205.13±0.45)mg/100 g,the extraction time of anthocyanin in blueberry skin residues was shortened greatly. In addition,this method was simple and effective,and could be used in the batch extraction.
引文
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[2]史海芝,刘惠民.国内外蓝莓研究现状[J].江苏林业科技,2009(4):48-51.
[3]陈卫.蓝莓及其营养保健功能[J].中外食品,2003(7):34-35.
[4] REYES A,EVSEEV A,MAHN A.Effect of operating conditions in freeze-drying on the nutritional properties of blueberries[J].International Journal of Food Science and Nutition,2011(62):303-306.
[5]徐美玲,赵德卿.蓝莓花青素的提取及理化性质的研究[J].食品研究与开发,2008(9):187-189.
[6]胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006(10):600-603.
[7]田瑶.蓝莓中黄酮类物质的提取、分离纯化及生物活性研究[D].哈尔滨:东北农业大学,2012.
[8]邸娜,郑喜清,韩海军,等.植物天然成分黄酮类化合物的提取方法[J].安徽农业科学,2014(33):11888-11889.
[9]李颖畅,宣景宏,孟宪军.蓝莓果中花色素苷的研究进展[J].食品研究与开发,2007(1):178-181.
[10]冷吉燕,张婧,邵明柏.蓝莓花色苷的研究进展[J].中国老年学杂志,2011(17):3419-3423.
[11]张秀凤,魏建春,李云芳.蓝莓的保健功能及蓝莓食品开发利用现状[J].农业机械,2013(29):78-81.
[12]阎海青,陈相艳,程安玮,等.超声微波联用技术提取蓝莓多酚的工艺优化[J].中国食品添加剂,2014(1):88-94.
[13] OANCEA S,STOIA M,COMAN D.Effects of extraction conditions on bioactive anthocyanin content of Vaccinum corymbosum in perspective of food applications[J].Procedia Engineering,2012,42:489-495.
[14]刘会灵,曹建新.越橘属植物的研究进展[J].天然产物研究与开发,2009(5):905-911.