期刊
FOOD CHEMISTRY
卷 204, 期 -, 页码 70-76出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.02.094
关键词
Blueberry Wine Pomace; Ultrasound-Assisted Extraction; Response Surface Methodology; Total anthocyanins; Total phenolics; Conventional Solvent Extraction; Model-based optimization
资金
- Anhui Province Natural Science Foundation [1508085SMC217]
- Anhui Province District Key Project [15czz03101]
Ultrasound-Assisted Extraction (UAE) of total anthocyanins (TA) and phenolics (TP) from Blueberry Wine Pomace (BWP) was optimized using Response Surface Methodology (RSM). A Box-Behnken design was used to predict that the optimized conditions were an extraction temperature of 61.03 degrees C, a liquid-solid ratio of 21.70 mL/g and a sonication time of 23.67 min. Using the modeled optimized conditions, the predicted and experimental yields of TA and TP were within a 2% difference. The yields of TA and TP obtained through the optimized UAE method were higher than those using a Conventional Solvent Extraction (CSE) method. Seven anthocyanins, namely delphinidin-3-O-glucoside, delphindin-3-O-arabinoside, petunidin-3-O-glucoside, cyanidin-3-O-arabinoside, cyanidin-3-O-glucoside, malvidin-3-O-glucoside and malvidin-3-O-arabinoside, were found in the BWP extract from both the UAE and CSE methods. (C) 2016 Elsevier Ltd. All rights reserved.
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