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Study on the Extraction of Anthocyanins from Blueberry Fruit Residue

Author: LiuChunBo
Tutor: LiYaDong；ZhengYiNan
School: Jilin Agricultural University
Course: Pomology
Keywords: Cranberry pomace Anthocyanins Ultrasonic Fermentation Extract
CLC: S663.909.9
Type: Master's thesis
Year: 2008
Downloads: 247
Quote: 1
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Abstract


This study is based on a cranberry processed pomace as raw material for the study, the active ingredients contained in the cranberries anthocyanins the anthocyanin extraction process conducted. Cranberries Marc anthocyanins extracted optimum extraction parameters were screened by ultrasonic extraction and fermentation method. Ultrasonic extraction of the cranberry pomace anthocyanins, under the conditions, the size of the extraction rate by ultrasonic frequency of ethanol concentration, solid-liquid ratio and ultrasonic time at room temperature (25 ℃). The order was the impact of various factors on the extraction effect: the ultrasonic frequency> ethanol concentration liquid ratio> ultrasound Time. By orthogonal experiment to determine the optimum extraction conditions: 0.1% solution of hydrochloric acid in ethanol, 50% ethanol concentration, solid-liquid ratio of 1:15, ultrasonic frequency 20kHz conditions, the ultrasound cranberry pomace 2 times, each time 40min anthocyanin extraction. Test to verify the conditions, anthocyanin extraction rate of 2.01%. After the third generation of the screening, strains of Aspergillus niger and Trichoderma viride liquid fermentation better determine the fermentation bacteria-based test. Trichoderma viride and Aspergillus niger mixed inoculated fermentation is higher than the extraction rate of the two strains inoculated. Trichoderma viride and Aspergillus niger appropriate culture symbiotic culture. Inoculated with Trichoderma viride first, when the mycelium of Trichoderma viride, again access Aspergillus niger, and then co-cultured, symbiotic better. Fermentation extract of cranberry pomace anthocyanins through single factor test to determine the orthogonal experimental factors. Four orthogonal experiment investigated factors on the the anthocyanin extraction rate affect substantially the same trend of single factor test results, the primary and secondary impact of various factors on the extraction effect order: fermentation time> initial water content> PH values> fermentation temperature. Test to determine the fermentation method to extract the the cranberry pomace anthocyanins best process conditions: temperature of 30 ° C, the cranberry pomace initial moisture content of 50%, the pH value of 4.5 under the conditions of access to mixed fermentation bacteria, inoculation amount of 0.5%, and the fermentation time of 96h, the fermentation process, the fermentation 72h, the slight turning of the fermented material, helps the circulation of air within the fermentation vessel; after fermentation, the fermented koji mashed , with a solution of 0.1% hydrochloric acid and ethanol, the ethanol concentration was 60% leached for 4 hours, then the ultrasonic assisted extraction. This condition, cranberries Marc anthocyanin extraction rate of 2.41%, than a single method of fermentation extract, a 21.72% increase. The innovative point of this experiment is the first to adopt the microbial fermentation of anthocyanins in cranberry pomace extraction and ultrasonic assisted extraction method, anthocyanin extraction rate reaches the maximum. The trials were screened out the ultrasonic method and microbial fermentation to extract anthocyanins in cranberries Marc optimum conditions.

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