Abstract
The optimization of the ultrasonic extraction of anthocyanins in blueberry pomace by the response surface method was investigated in this study. With tartaric acid acidification ethanol extracting anthocyanins from blueberry pomace, with appling ultrasonic assisted extraction, anthocyanin extraction rate was determined by using the double wavelength pH differential method. Through the single factor experiment, to determine the best conditions were determined, and then the extraction process conditions of anthocyanins in blueberry pomace were optimized using the response surface analysis. The results showed that the extraction conditions on the influence of the anthocyanins blueberry pomace extraction yield order was as follows. i.e. material liquid ratio ＞ ethanol concentration ＞ extraction time ＞ ultrasonic power. Moreover, the best extraction condition was extracting it by using acidic ethanol concentration 65% (pH 3.0), with material liquid than 170, and 500 W ultrasonic, at 50 ℃for 20 min. It was found that the anthocyanins in blueberry pomace extraction yield the actual value was 83.638%, only showing a 2.111% deviation to the forecasting one (85.442%). In conclusion, the reasonable design of experiments was easy to handle, with high acquirement rate and good predictability, and this provided for the extraction of anthocyanins blueberry pomace a theoretical basis.
Publication Date
2-28-2017
First Page
152
Last Page
157,210
DOI
10.13652/j.issn.1003-5788.2017.02.033
Recommended Citation
Panpan, ZHANG; Li, WANG; Zhijun, SHI; and Meijun, DU
(2017)
"Optimization of extraction process for anthocyanins from blueberry pomace by response surface methodology,"
Food and Machinery: Vol. 33:
Iss.
2, Article 33.
DOI: 10.13652/j.issn.1003-5788.2017.02.033
Available at:
https://www.ifoodmm.cn/journal/vol33/iss2/33
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