摘要:以欧洲越橘为原料，采用溶剂提取法通过提取单因素和正交试验，探讨提取工艺中的溶剂浓度、处理温度、溶剂pH、处理时间、料液比等因素对越橘花色苷提取率的影响。确定了提取最佳工艺：提取溶剂60%乙醇，温度60℃，pH1.0, 时间60min的条件下以料液比1:5超声浸提2次。得出的提取率高达39.97%，含量为2.51%。对5种不同型号的大孔树脂进行吸附性能比较，得出D101型对越橘花色苷的分离纯化具有优势，静态考察其吸附与解吸率分别为85.32%、68.13%。经过纯化的越橘花色苷含量为8.53%。
对越橘花色苷提取液分别进行了抗氧化活性研究和稳定性研究，实验结果表明越橘花色苷对DPPH自由基和羟基自由基的能力大小在浓度上浓度呈现出比较明显的量效关系；越橘花色苷在酸性条件下对温度、避光等因素具有较好的稳定性，且能够适用于食品的生产。
关键词 欧洲越橘；花色苷；提取；纯化分离；抗氧化性
Abstract:Use bilberry as raw material, through the extraction of single factor and orthogonal test using the solvent extraction method, extraction process of the solvent concentration, temperature, solvent pH, processing time and solid to liquid ratio factors on the extraction rate of blueberry anthocyanins. Determines the optimum extraction process: the extraction solvent was 60% ethanol, temperature 60℃, time pH1.0, 60 min condition with the ratio of material to liquid 1:5 ultrasonic extraction 2 times. The extraction rate reached as high as 3.01%. The adsorption properties of 5 different types of macroporous resins were compared, have the advantage that the separation purification of D101 type of blueberry anthocyanins, static study of its adsorption and desorption rates were 85.32%, 68.13%. After the blueberry anthocyanin content of purified to 8.53%.
Blueberry anthocyanins extract were carried out research on the stability and activity of antioxidant, experimental results show that the ability of blueberry anthocyanins on DPPH radical and hydroxyl radical concentration in the upper concentration showed a dose-effect relationship more obvious; blueberry anthocyanins in acidic conditions of temperature, light and other factors have better stability, and can be used in food production.
Keywords Bilberry Anthocyanidin Extraction Purification Oxidative stability
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