大连工业大学学报2017，Vol.36Issue(4)：260-264,5.
酶-超声法提取蓝莓花青素
Extraction of blueberry anthocyanins by enzyme-ultrasonic method
摘要
Abstract
Enzyme-ultrasonic assisted extraction method was used to extract blueberry anthocyanins.The optimum extraction conditions were as follow: the mass ratio of blueberry powder and water of 1∶40, system pH 1.0, ultrasonic power 200 W, cellulase enzyme dosage 3.0 mg/g, temperature 45 ℃, reaction time 20 min.The effect of four macroporous resins of AB-8、H103、D001×7、D201×1 on blueberry anthocyanins adsorption and three eluents of ethanol, acetone, acetic ester on the blueberry anthocyanins desorption were compared respectively.The results showed that the best macroporous resin for purifying blueberry anthocyanins was AB-8, and its optimal separation condition was pH 3.0 adsorbed at 30 ℃ for 180 min and then 70% ethanol desorbed for 90 min.The color value of blueberry anthocyanin increased from 12.7 to 67.8, and the extraction times increased of 5.3.关键词
蓝莓/花青素/酶-超声法Key words
blueberry/anthocyanin/enzyme-ultrasonic method分类
轻工纺织引用本文复制引用
吴丹阳,钱方,牟光庆..酶-超声法提取蓝莓花青素[J].大连工业大学学报,2017,36(4):260-264,5.基金项目
辽宁省自然科学基金项目(2014026018). （2014026018）
