超声波辅助酶法提取蓝莓果渣花色苷的工艺优化及降解动力学

Optimization and degradation kinetics of anthocyanins from blueberry pomace by ultrasonic-assisted enzymatic extraction

摘要:

摘要：以蓝莓果渣为原料，在单因素实验的基础上通过响应面优化得到超声波辅助酶法提取花色苷的最佳工艺，并通过构建降解动力学模型考察不同光照时间和温度对花色苷稳定性的影响。结果表明：超声波辅助酶法提取蓝莓花色苷工艺的最佳参数为：乙醇体积分数60%、液料比40:1（mL/g）、酶解时间80 min，花色苷得率为10.571±0.080 mg/g。花色苷在不同光照时间和温度下的降解模型均符合零级动力学方程。紫外光、日光灯、避光条件对花色苷稳定性影响程度依次减弱，4℃下保存花色苷其损失量仅为5.5%；在40~80℃范围内，花色苷的热降解速率随着温度的升高而增加，半衰期随着温度的升高而降低，温度系数Q10随温度的升高而增大，活化能Ea为46.6729 kJ/mol。此外，由热力学参数可知花色苷热降解为非自发反应。研究结果可为蓝莓资源的有效利用及其应用潜力和价值的提升提供参考。

Abstract:

The optimal extraction parameter of anthocyanins from blueberry pomace was obtained by response surface optimization on the basis of single factor experiment, and the effects of different light condition and temperature on the stability of anthocyanins were investigated by constructing degradation kinetics model. The results showed that the optimal process of ultrasound-assisted enzymatic extraction was as follows: ethanol volume fraction 60%, liquid-solid ratio 40:1 (mL/g), enzymatic hydrolysis time 80 min, the yield of anthocyanins was 10.571±0.080 mg/g. The thermal degradation of anthocyanins under different light condition and temperature fitted the zero-order kinetic equation. The effects of UV light, light and dark condition on the stability of anthocyanins gradually decreased, The loss of anthocyanins was only 5.5% when stored at 4℃. In the range of 40~80℃, the thermal degradation rate of anthocyanins and the temperature coefficient (Q10) increased with the rise of temperature, the half-life is the opposite, the activation energy (Ea) was 46.6729 (kJ/mol). Moreover, the thermal degradation of anthocyanins is not spontaneous reaction according to thermodynamic parameters. The results of the study can provide reference for the efficient use of blueberry resources and the improvement of their application potential and value.