CAJ | 학술논문

用乙醇作溶剂对蓝莓果中花青素进行了超声提取，考察了乙醇体积分数、提取次数、料液比、时间、 pH 值、温度、酸的种类7个因素对提取蓝莓果花青素的影响。提取液经浓缩后，通过AB-8大孔树脂纯化，浓缩后，采用锐孔法制备微胶囊，考察了纯化和微囊化的相关参数，实现了蓝莓花青素的提取、分离及微胶囊化的工艺过程。
용을순작용제대람매과중화청소진행료초성제취，고찰료을순체적분수、제취차수、료액비、시간、 pH 치、온도、산적충류7개인소대제취람매과화청소적영향。제취액경농축후，통과AB-8대공수지순화，농축후，채용예공법제비미효낭，고찰료순화화미낭화적상관삼수，실현료람매화청소적제취、분리급미효낭화적공예과정。
Using alcohol as solvent, ultrasonic-assisted extraction was performed to extract anthocyanins from blueberry. Seven extraction parameters were examined, such as ethanol content, extraction times, ratio of solid to solvent, ultrasonic time, pH, extraction temperature, different acids. The extraction solution was concentrated, purified with AB-8 macroporous resin, and the parts containing anthocyanins were concentrated and microencapsulated with orifice method. The parameters of purification, and microencapsulation were tested. The technological process of the extraction, purification, and microencapsulation of blueberry anthocyanins were achieved.