Study on enzyme extraction technology of anthocyanins from blueberry fruits

The extraction of anthocyanins from blueberry fruits using cellulase,pectinse and their mixture were studied.Cellulase was better than pectinse on extracting anthocyanins.Effects of the consumption of enzyme,ratio of material to liquid,enzymolysis time,pH and enzymolysis temperature on extraction of anthocyanins were studied by cellulase and optimum extraction processing parameter was determined.The results indicated that the consumption of enzyme was 5.0mg/g,material to liquid ratio was 1g︰8mL,the pH value was 5.0,enzymolysis time was 60min,enzymolysis temperature was 45℃,extraction times was twice.Content of anthocyanin reached 350mg/100g fresh fruit by the optimum extraction technology parameters.