PDF(Pubmed)
Abstract：
Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins by natural air drying (NAD), vacuum freeze drying (VFD), hot air drying (HAD), and vacuum microwave drying (MVD) combined with ultrasonic-assisted enzymolysis extraction (UAEE). The results demonstrated that the extraction yield and antioxidant activity of anthocyanins were significantly higher in VFD. This phenomenon can be attributed to the modification of raw material\'s microstructure, leading to an increased extraction yield of specific anthocyanins such as Cyanidin-3-galactoside, Delphinidin chloride, Cyanidin, and Petunidin. According to the pretreatment results, the extraction process of anthocyanins was further optimized. The highest yield (3.16 g/100 g) was obtained in following conditions: 0.24 % pectinase, 48 °C, solid:liquid = 1:21, and 21 min ultrasonic time. This study improves the commercial value and potential application of L. ruthenicum in food industry.
摘要：
黑果枸杞花色苷的提取.(L.ruthenicum)是粮食生产中的一个显著挑战，需要平衡效率和安全性的方法。在这项研究中,我们进行了比较分析，通过自然空气干燥（NAD）提取花色苷，真空冷冻干燥(VFD),热风干燥（HAD），真空微波干燥(MVD)结合超声辅助酶解提取(UAEE)。结果表明，花色苷在VFD中的提取率和抗氧化活性均显着提高。这种现象可以归因于原材料微观结构的改变,导致特定花青素如花青素-3-半乳糖苷的提取率增加，Delphinidin氯化物,Cyanidin,还有佩妮丁.根据预处理结果,进一步优化了花色苷的提取工艺。在以下条件下获得最高产量（3.16g/100g）：0.24％果胶酶，48°C,固体：液体=1：21，超声时间21分钟。本研究提高了黑果乳杆菌的商业价值和在食品工业中的潜在应用。
