Study On The Extraction Of Anthocyanins From Blueberry Fruit Residue

The fruit residue of bluebreey was used as the raw materials.ultrasonic extraction and the microbial fermentation were used as the methods of anthocyanin extraction from blueberry fruit residue in this study. Prameters which influnced the extractition was aslo studied and the suitable conditions was selected according to the study.Ultrasonic extraction experiment was conducted under 25℃.The result showed that the level of extraction rate was affect by the times of ultrasound,alcohol concentration,dosage liquor ratio and time of the ultrasound.Various factors which influenced the extraction rate is in the order of Ultrasonic frequency＞Alcohol concentration＞Dosage liquor ratio＞Ultrasonic time.The best extract conditions of ultrasound method was determined by orthogonal experimental,That is,using 0.1%hydrochloric acid and ethanol solution which contain concentration of 50%ethanol,dosage to liquor ratio is 1:15,room temperature (about 25℃),ultrasonic frequency is 20khz,ultrasound twice on bluebreey fruit residue for every 40min. The study verified that the extraction rate is 2.01 percent,under this condition,To use Aspergillus niger and Trichoderma viride third-generation liquid were efftective for microbial fermentation.The extraction percentage of trichoderma viride and Aspergillus mixed vaccination innoculation was higher than of using along.The result showed that to inoculate Trichoderma viride first and to innoculate Aspergillus niger later when filamentous appearing,and then co-cultivate two symbiotic bacteria is best method.This study use single-factor test established the best factors.The order of the factors influenced on the extraction rate is:Fermentation time＞Initial moisture content＞PH＞Fermentation temperature.The best extraction conditions of fermentation blueberry fruit residue anthocyanin extract was determined By orthogonal pilot,that is:emperature30℃,blueberry fruit residue initial water content is 50 percent,Ph=4.5, Access of a mixed fermented,Vaccination of 0.5 percent,fermentation time for 96 h..When Fermentation about 72 h,flip the fermental material light.Fermentation vessel will help the flow of air.After fermentation using ultrasonic wave method of extracting anthocyanin,the extraction rate is 2.41 percent,21.72 percent higher than that of only using fermentation method..The innovation of this study is:the first time to use microbial fermentation method and combined with ultrasound-assisted extraction method for extraction anthocyanin from blueberry fruit residue.The rate of extraction of anthocyanin reached the highest.This experiment selected The best techndogy conditions of extraction anthocyanins from Blueberry fruit residue.was selected for the ultrasonic extraction methods and the microbial fermentation methods.