文献类型： 外文期刊

作者： Wang, Chu-Yan ¹ ; Yan, Cong-Sheng ² ; Cai, Jing-Min ¹ ; Sun, Yong-Lu ¹ ; Cheng, Li-Jun ¹ ; Chen, Xin-Yu ¹ ; Zhang, Yi; ¹ ;

作者机构： 1.Hefei Univ, Dept Biol & Environm Engn, Hefei 230601, Anhui, Peoples R China

2.Anhui Acad Agr Sci, Hort Res Inst, Hefei 230031, Anhui, Peoples R China

关键词： Basic composition; Blueberry anthocyanins; Ultrasound-assisted ethanol extraction

期刊名称：CURRENT TOPICS IN NUTRACEUTICAL RESEARCH （ 影响因子：0.416； 五年影响因子：0.536 ）

ISSN： 1540-7535

年卷期： 2019 年 17 卷 4 期

页码：

收录情况： SCI

摘要： The aim of this article was to study the extraction technology and basic composition of blueberry anthocyanins (BA). In this experiment, Baldwin blueberry was used as a raw material to extract anthocyanins using a combination of ultrasound extraction and ethanol extraction. The process parameters were optimized by response surface methodology (RSM), and the basic composition was determined using high performance liquid chromatography. The results showed that the optimum extraction parameters for BA were ethanol concentration 45%, liquid-to-material ratio 20:1, ultrasound amplitude 60%, ultrasound time 29 min, and the anthocyanin content 281.79 mg/100 g. Chromatographic detection showed that Baldwin BA was mainly composed of delphinidin, cyanidin, petunidin, peonidin, and malvidin. The study can provide a theoretical basis for the further development of BA and also provide a reference for the comprehensive utilization of blueberry resources.