星点设计法优化超声酶法提取蓝莓粉中花青素的工艺

Study on the Extraction of Anthocyanins from Blueberry with Ultrasonic Enzymatic Optimized by Central Composite Design-response Surface Method

关键词:  蓝莓  花青素  酶法-超声辅助提取  星点设计

Key words:  blueberry  anthocyanin  enzymatic-ultrasonic-assisted  Central composite design

摘要:

本实验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pH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20min，料液比为1:20，然后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10min。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:

In this experiment, to optimize ultrasonic extraction technology process conditions of anthocyanin from blueberry by the single factor experiment and the central composite design-response surface method. Use the enzymatic types, enzyme addition,extraction time, extraction temperature, ratio of material to liquid and ethanol concentration as the optimum factor. Use the anthocyanin extraction rate as the optimum index to optimize extraction process of single factor, on the basis of single factor experiment, by the means of the central composite design, investigate the alcohol concentration, extraction time, ratio of material to liquid, get the best extraction procedure thought enzymatic-ultras onic-assisted were as follows: β-glucanase, extraction time 20 min, solid to liquid ratio 1:10. Afterwards, ethanol (final concentration 40%) was added to the mixture for ultrasonic-assisted extracting 10 min. The results show enzymatic-ultrasonic-assisted extraction rate can reach 19.156%, this method extraction?condition mild , with less enzyme, provides a reasonable reference of the future for the development of anthocyanin from blueberry.