CAJ | 학술논문

通过单因素和正交实验考察了提取溶剂、料液比、提取温度、提取时间等因素对蓝莓果实花色苷提取效果的影响，优化并确定了蓝莓果实花色苷色素的提取工艺：提取溶剂0．5％HCl－50％乙醇，料液比1∶8，提取温度35℃，60 Hz超声波辅助提取，提取3次，每次20 min。
통과단인소화정교실험고찰료제취용제、료액비、제취온도、제취시간등인소대람매과실화색감제취효과적영향，우화병학정료람매과실화색감색소적제취공예：제취용제0．5％HCl－50％을순，료액비1∶8，제취온도35℃，60 Hz초성파보조제취，제취3차，매차20 min。
The single-factor and orthogonal experiments were carried out to investigate the effects of solvent, material-liquid ratio, extraction temperature, extraction time on the extraction efficiency of anthocyanins from blueberry fruits.The optimum extrac-tion technological parameters were determined as follows:0.5%HCl-50%ethanol as extraction solvent, material-liquid ratio 1∶8, extraction temperature 35℃, 60 Hz ultrasonic wave as supplement, extraction 3 times, and 20 min every time.