【作者】 张瑞； 刘静； 胡雨晴； 高惠颖； 吕长鑫；

【Author】 Zhang Rui;Liu Jing;Hu Yuqing;Gao Huiying;Lv Changxin;Food Safety Key Lab of Liaoning Province,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University;

【机构】 渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心；

【摘要】 黑果腺肋花楸果实富含多酚、黄酮、维生素等营养物质,其鲜果常被生产为果汁和果酒等产品。为提高其果渣利用率,以黑果腺肋花楸渣为原料,提取率为指标,采用超声波法提取花色苷,通过单因素试验和响应面试验优化提取条件,并通过pH示差法测定黑果腺肋花楸渣中的花色苷提取量。结果表明,最佳提取工艺为:乙醇体积分数65%、液料比1:30(g/mL)、超声温度50℃、超声时间30 min,此时黑果腺肋花楸渣花色苷含量为6.31 mg/g。响应面法优化超声提取花色苷含量可有效提高其提取率,为花色苷后续理化性质的研究提供了基础。更多还原

【Abstract】 The fruit of Sorbus rubus is rich in polyphenols,flavonoids,vitamins and other nutrients,and its fresh fruit is often produced as fruit juice and fruit wine.In order to improve the utilization rate of its pomace,the pomace pomace pomace was taken as the raw material,and the extraction rate was the index,The anthocyanins were extracted by ultrasonic method,and the extraction conditions were optimized by single factor test and response surface methodology.The result shows,The best extraction process is:ethanol volume fraction 65%,the ratio of material to liquid 1:30 g/mL,ultrasonic temperature 50 ℃,ultrasonic wave time 30 min,and the extraction amount of anthocyanins was 6.31 mg/g.Optimization of ultrasonic extraction of anthocyanins by response surface methodology can effectively improve the extraction rate,it provides a basis for the study of the subsequent physicochemical properties of anthocyanins.更多还原