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Study on conditions of anthocyanins from blueberry pomace by ultrasonic-assisted extraction

Jinxin Li

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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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What this paper is about

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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Available 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.

Key concepts: Pomace, Extraction (chemistry), Yield (engineering), Ultrasonic sensor, Chromatography, Chemistry, Fraction (chemistry), Food science

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