Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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LI Jin-xing, HU Zhi-he, MA Li-zhi, LEI Ying, JING Dian. Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction[J]. Science and Technology of Food Industry, 2013, (20): 255-259. DOI: 10.13386/j.issn1002-0306.2013.20.028
Citation: LI Jin-xing, HU Zhi-he, MA Li-zhi, LEI Ying, JING Dian. Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction[J]. Science and Technology of Food Industry, 2013, (20): 255-259. DOI: 10.13386/j.issn1002-0306.2013.20.028
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Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction

    Abstract
  • The blueberry pomace was analyzed as the material to study the conditions of anthocyanins by ultrasonic-assisted extraction. Results showed that optimum extraction conditions were as follows:ultrasonic power 350W, extraction temperature 45℃, extraction time 50min, solid-liquid ratio 1∶55g/mL, ethanol (pH=1.5) volume fraction 60%, extraction 2 times. Under this conditions, (9.91 ±0.05) mg anthocyanins were extracted from one gram blueberry pomace. The method was time-saving and high extraction yield compared with acidethanol extraction.
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