Optimization of ultrasonic cell grinder extraction of anthocyanins from blueberry using response surface methodology |
| |
| Affiliation: | 1. Key Laboratory of Chemistry of Northwestern Plant Resources of CAS and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, PR China;2. University of Chinese Academy of Sciences, Beijing 100039, PR China;1. Department of Organic Chemical Technology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;2. Institute for Medicinal Plant Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia;3. Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;4. Department of Organic Chemistry, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;1. Food and Life Sciences, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK;2. Computing and Forensic Science, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK;1. Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People’s Republic of China;2. Institute of Food Science and Engineering, Hezhou University, Hezhou, People’s Republic of China;3. Hangzhou Wanxiang Polytechnic, Huawu Road 3, Hangzhou 310023, People’s Republic of China;1. College of Materials Science and Engineering, Northeast Forestry University, Hexing Road 26, Harbin 150040, PR China;2. Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, PR China;3. The College of Forestry, Beijing Forestry University, Beijing 100083, PR China;4. Changbai Mountain Academy of Sciences, Antu 133613, PR China;1. College of Food Engineering, Food Engineering Department, UNICAMP, 13083-862 Campinas, SP, Brazil;2. Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, 11510 Puerto Real, Cádiz, Spain;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China;2. Faculty of Biology, Hanoi National University of Education, 136 Xuan Thuy, Cau Giay, Hanoi, Viet Nam;3. Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China |
| |
| Abstract: | Ultrasonic cell grinder extraction (UCGE), using water as the solvent, was firstly applied to extract anthocyanins from blueberry. Extraction yield was related with four variables, including ratio of solution to solid, extraction power, buffer time, and extraction time. On the basis of response surface methodology (RSM), the optimal conditions were determined to be the ratio of solution to solid as 25:1 (mL/g), the extraction power as 1500 W, the buffer time as 3.0 s, and the extraction time as 40 min. The experimental yield of anthocyanins using UCGE was 2.89 mg/g higher than that of conventional ultrasound-assisted extraction (CUAE). This study indicated that UCGE was an innovative, efficient, and environment friendly method in ultrasonic extraction fields, and had a potential to effectively extract other bioactive constituents. |
| |
| Keywords: | Blueberry Anthocyanins Ultrasonic cell grinder extraction Response surface methodology |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
