江西农业学报Issue(9)：109-113,5.
蓝莓果实花色苷色素提取工艺研究
Study on Extraction Technology of Anthocyanin from Fruit of Blueberry
摘要
Abstract
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.关键词
蓝莓/花色苷/提取工艺/色素Key words
Blueberry/Anthocyanin/Extraction technology/Pigment分类
轻工纺织引用本文复制引用
姚蓓,赵慧芳,吴文龙,李维林..蓝莓果实花色苷色素提取工艺研究[J].江西农业学报,2015,(9):109-113,5.基金项目
江苏省科技支撑计划项目（ BE2013309、BE2014302－1）。 （）
