CAJ | 학술논문

为研究蓝莓色素的超声提取工艺条件及其稳定性，采用功率为350 W超声辅助提取蓝莓色素。通过单因素试验考查提取剂浓度、料液比、提取水浴温度、提取时间的影响，实验表明蓝莓色素的最佳工艺条件为料液比为1∶25、浸提温度为40℃、浸提时间为20 min和40％乙酸乙酯溶液。同时考察了蓝莓色素对温度、光照、金属离子和食品添加剂的稳定性。
위연구람매색소적초성제취공예조건급기은정성，채용공솔위350 W초성보조제취람매색소。통과단인소시험고사제취제농도、료액비、제취수욕온도、제취시간적영향，실험표명람매색소적최가공예조건위료액비위1∶25、침제온도위40℃、침제시간위20 min화40％을산을지용액。동시고찰료람매색소대온도、광조、금속리자화식품첨가제적은정성。
Extraction technique of anthocyanins from blueberry was studied using 350 W power ultrasonic assisted extraction method ,and its stability was evaluated .The concentration of extraction solvent ,solid‐liquid ratio ,extraction time ,extraction temperature effected on the single factor experiment .Optimum ultrasonic extraction process of anthocyanins from blueberry was that the ratio of solid to liquid was 1∶25 ,extraction temperature was 40 ℃ ,extraction time was 20 mins ,the acetic acid concentration was 40% .Moreover ,the stablility of blueberry anthocyanins was researched in existing metal ions ,short light ,temperature and food additives .