%0 Journal Article
%T 微波辅助提取蓝莓酒糟中花青素的工艺优化及HPLC-ESI-MS 鉴定<br>Optimizing microwave assisted extraction of anthocyanins from blueberry wine lees and identifying anthocyanins in extract with HPLC-ESI-MS
%A 宋颀
%A 廖婷婷
%A 王绩
%A 陈振民
%A 张益民
%A 梁运祥
%A 胡咏梅
%J 华中农业大学学报
%D 2018
%X 以蓝莓酒糟为原料，通过响应面试验对微波辅助提取蓝莓酒糟中花青素的工艺进行优化，并采用HPLC-ESI-MS方法对分离提纯的花青素单体进行结构鉴定。结果表明，最佳提取条件为:乙醇含量（体积分数）62%，柠檬酸含量1.25%，液固比60:1（V/m），微波功率420 W，微波提取时间83 s。在最佳提取条件下，从1.0 g蓝莓酒糟中提取到1.905±0.038 mg花青素，首次提取率达86.87%。从供试的蓝莓酒糟，中共鉴定出9种花青素单体，其中主要的单体为锦葵色素3-O-半乳糖苷和锦葵色素3-O-葡萄糖苷。<br>The response surface methodology (RSM) was used to optimize the microwave assisted extraction (MAE) of anthocyanins from freeze dried blueberry wine lees.The high performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS) was used to identify the structure of the anthocyanins.Using ethanol containing citrate acid,420 W power,and a 60∶1 (V/m) liquid to solid ratio,the optimal conditions for obtaining the maximum anthocyanins yield of 1.905±0.038 mg/g were 62% ethanol containing 1.25% citrate acid,with an extraction time of 83 s and the extraction rate of 86.87% for the first time.Nine anthocyanins were identified in the extract by HPLC-ESI-MS.Results showed that malvidin 3-O-galactoside and malvidin 3-O-glucoside are the major anthocyanin components in blueberry wine lees.
%K 花青素 蓝莓酒糟 微波辅助提取 响应面试验 HPLC-ESI-MS&lt
%K br&gt
%K anthocyanins blueberry wine lees microwave assisted extraction response surface methodology HPLC-ESI-MS
%U http://hnxbl.cnjournals.net/hznydxzr/ch/reader/view_abstract.aspx?file_no=20180510&flag=1