星点设计法优化超声酶法提取蓝莓粉中花青素的工艺

发布时间：2018-04-01 04:26

本文选题：蓝莓　切入点：花青素　出处：《中国兽药杂志》2017年06期

【摘要】：通过单因素实验和星点设计-效应面法优化超声酶法提取蓝莓中花青素的工艺,以酶种类、酶用量、提取时间、提取温度、料液比、醇浓度和p H值为因素,以花青素提取率为指标,进行提取工艺的单因素优化;在单因素实验基础上,通过星点设计-效应面法,考察联合提取时体系中醇浓度,提取时间,料液比对提取结果的影响,从而确定了酶-辅助超声法提取蓝莓中花青素的最佳工艺为:β-葡聚糖酶,提取时间为20 min,料液比为1∶20,往体系中补充无水乙醇,使得体系中的醇浓度为55%,再继续超声提取10 min。花青素提取率可达到19.156%,提取条件温和,酶用量小,提取率高,可为蓝莓中花青素的深度开发提供科学依据。
[Abstract]:The process of extracting anthocyanins from blueberry by ultrasonic enzymatic method was optimized by single factor experiment and star design-effect surface method. The factors were enzyme type, enzyme dosage, extraction time, extraction temperature, ratio of material to liquid, alcohol concentration and pH value. On the basis of single factor experiment, the effects of alcohol concentration, extraction time and ratio of material to liquid on the extraction results were investigated by star design-effect surface method, the extraction rate of anthocyanin was taken as the index, the extraction process was optimized by single factor experiment, and the effects of alcohol concentration, extraction time and ratio of material to liquid on the extraction of anthocyanin were studied. The optimum conditions for extracting anthocyanins from blueberry by enzyme-assisted ultrasound were determined as follows: 尾 -glucanase, extraction time was 20 min, the ratio of solid to liquid was 1: 20, and absolute ethanol was added to the system. The alcohol concentration in the system was 55 and the ultrasonic extraction was continued for 10 minutes. The extraction rate of anthocyanin could reach 19.15610 min. The extraction conditions were mild, the amount of enzyme was small, and the extraction rate was high, which could provide scientific basis for the deep exploitation of anthocyanins in blueberry.
【作者单位】：吉林农业大学中药材学院;杭州睦山农实业投资有限公司;
【基金】：吉林省科技发展计划项目(20140204063YY) 杭州市钱江学者计划(2015年)
【分类号】：S853.7

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