6月出版60·食品分析·食品工程2023年第2期5种α-羟基酸提取蓝素的条件选择及分析*陈子凡*池少铃2陈碧聪1吴丽娟！陈语媽！1（河源市食品检验所，广东河源517000)2（河源市药品检验所，广东河源517000)摘要研究了5种α-羟基酸（柠檬酸、杏仁酸、甘醇酸、苹果酸、酒石酸）提取蓝莓中花色素的最佳提取条件。以酸类型、提取时间、提取温度、液料比为影响因素，以提取液中花色素含量为判定指标，采用四因素五水平正交试验优化提取工艺。试验结果表明，在4个因素中，提取温度对结果影响最大，提取时间次之，其中提取温度40℃提取效果最好，20℃和30℃之间提取效果相似，提取时间5min和20min之间提取效果相似，液料比10mL/g提取效果最好。综合考虑花色素的降解和实际使用效果，结合方差分析数据，得出在1g蓝莓中加入3mL0.5%杏仁酸和7mL水，在20℃温度下，提取5min为提取花色素的最佳方案。关键词蓝莓；花色素；α一羟基酸；提取方法Selectionandanalysisofconditionsforextractionofanthocyaninsfromblueberrywith5α-hydroxyacids*CHENZifan1**CHIShaoling?CHENBicong!WULijuan!CHENYuyan''(HeyuanFoodInspectionInstitute,GuangdongHeyuan517000,China)2(HeyuanInstituteforDrugControl,GuangdongHeyuan517000,China)AbstracttObjectiveTofindtheoptimalconditionsfortheextractionofanthocyaninsfromblueberrywith5α-hydroxyacids(citricacid,mandelicacid,glycolicacid,malicacidandtartaricacid).MethodsUsingtheSPSS19Orthogonalexperimentaldesign,madeaOrthogonaltesttablewith4factors(acidtype,extractiontime,extractiontemperature,andsolid-liquidratio)andfivelevels.UsingUHPLC-MS/MS,6kindsofanthocyaninsReferencestandardswereusedtoestablishastandardcurve,usingtheorthogonaltesttabletodeterminthetotalcontentofanthocyaninsintheextract,thenthedataofexperimentalwerecollectedfortheAnalysisofVariance.Resultsamongthe4factors,theextractiontemperaturewasthefirstinfluenceandtheextractiontimewassecond.theextractioneffectisthebestat40°C,theextractioneffectbetween20°Cand30°Cissimilar,andtheextractioneffectbetween5minand20minissimilar,andthebestextractioneffectofthesolid-liquidratiois1g:10mL.ConclusionConsideringthedegradationofanthocyaninandtheactualuseeffect,combinedwiththeAnalysisofVarianc...
