| 微波辅助提取蓝莓酒糟中花青素的研究 |
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| 引用本文： | 廖婷婷,石 彬,肖 兵,许 定,胡咏梅.微波辅助提取蓝莓酒糟中花青素的研究[J].中国酿造,2015,34(10):111. |
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| 作者姓名： | 廖婷婷 石 彬 肖 兵 许 定 胡咏梅 |
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| 作者单位： | 华中农业大学生命科学技术学院 农业微生物学国家重点实验室，湖北武汉430070 |
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| 基金项目： | 国家基金委国家基础科学人才培养基金项目（No. 201315） |
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| 摘 要： | 通过单因素试验和正交试验对蓝莓酒糟中花青素的提取工艺进行了研究。结果表明，各因素对花青素提取量的影响从大到小依次为乙醇体积分数＞微波提取时间＞柠檬酸含量＞微波功率＞液固比；最佳提取条件为乙醇体积分数60%，柠檬酸含量0.6%，液固比60∶1（mL∶g），微波功率420 W，微波提取时间20 s。在此最佳提取条件下，从蓝莓酒糟中可提取花青素(1.847± 0.079) mg/g，1次提取率达84.22%。
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| 关 键 词： | 蓝莓酒糟 花青素 提取工艺 微波辅助 |
Optimization of microwave-assisted extraction process for anthocyanin from blueberry wine lees |
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| LIAO Tingting,SHI Bin,XIAO Bing,XU Ding,HU Yongmei.Optimization of microwave-assisted extraction process for anthocyanin from blueberry wine lees[J].China Brewing,2015,34(10):111. |
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| Authors: | LIAO Tingting SHI Bin XIAO Bing XU Ding HU Yongmei |
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| Affiliation: | State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University,
Wuhan 430070, China |
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| Abstract: | The extraction conditions of anthocyanin from blueberry wine lees were studied by single factor and orthogonal experiment. The results showed that the effect of each factor on the extraction of anthocyanin in order was ethanol concentration, extraction time, citric acid content, microwave power, and liquid-to-solid ratio. The optimum conditions were confirmed as follows: ethanol concentration 60%, citric acid concentration 0.6%, liquid-solid ratio 60∶1 (ml:g), microwave power 420 W, extraction time 20 s. Under the optimal extraction conditions, the yield of anthocyanin was (1.847±0.079) mg/g and the extraction rate reached 84.22%. |
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| Keywords: | blueberry wine lees anthocyanin extraction process microwave-assisted |
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