Temperature And PH Value Influence On The Component Stability Of Blueberry Fruit Extraction

Blueberry is cranberries (Vaccinium.spp) perennial deciduous or evergreen shrubs, which was listed as one of the five human health food. It contained a varety of rich nutrients by the United Nations food and agriculture organization. It included anthocyanin which is the key factor that leading to having many biological activities, in addition, the acids, alcohols, esters and sweets which were against oxygen free radicals of blueberry fruit also played an important role. This experiment studied that the temperature and pH value influenced on the brilliant blueberry extraction, type of anthocyanin and total anthocyanin content in the change of other components, the concrete research and main conclusions are as follows:1. The temperature and pH value influenced on the total amount of blueberry anthocyanin.Differential pH method was used to study the total anthocyanin of the bluelerry. The results showed that under the condition of the same pH, with the increase of temperature (25-80℃), the anthocyanins degradation rate increased gradually. Blueberry extraction with the pH value of the great changes of different apparent color, investigate its mechanism, at the same temperature low pH (<6.0) value is helpful to maintain the stability of blueberry anthocyanins.2.A specific anthocyanins of blueberry fruit was affected by different pH value.With wild blueberry (brilliant) as solid material, high performance liquid chromatography-diode array electrospray ion trap flight time series multi-stage mass spectrometry (HPLC-DAD-IT-TOF/ESI/MSn) were used to identify several ten kinds of different molecular structure of anthocyanins compounds, such as morning glory pigment (Pt). morning glory pigment-3-O-galactose ligands (Pt-1), morning glory pigment-3-O-glucose ligands (Pt-2), morning glory pigment-3-O-arabinose ligands (Pt-3), mallow pigment (Mv), mallow pigment-3-O-galactose ligands (Mv) and mallow pigment-3-O-Arab ligands (Mv-3) sugar, delphinidin-3-O-galactose ligands (Dp), cornflower element (Cy), cornflower element-3-O-glucose ligands (Cy-2).To room temperature, different pH of anthocyanins of blueberry fruit extract compounds for dynamic monitoring analysis, the results showed that under the condition of pH3.0-7.0, the 10 kinds of anthocyanins compounds existed; Under the condition of pH8.0, there were 7 kinds of anthocyanins compounds, Cy, Cy-2 and Dp-1 with the increase of alkaline were not detected; When at pH9.0, only Mv-1 and Mv-3 existed. In addition to the content of Mv-3 in pH5.0 and pH6.0 was increased, the content of other 9 kinds of anthocyanins from acidic to alkaline was a trend of decreasing.3. A specific anthocyanins of blueberry fruit was affected by different temperature.Blueberry fruit extract processing temperature from room temperature (25℃) increased to 40℃, under the condition of pH3.0 and pH6.0, in addition to the Mv-3 increased after heating, the content of anthocyanin content was reduced by other trends. Under the condition of alkaline pH9.0, the stability of blueberry extract anthocyanin was worse and the content loss rate of Mv-1 and Mv-3 was at about 90% after heating.4. The temperature and pH value influenced on the sugars and acids compounds of blueberry extraction.GC column derivatization methods were used before other chemical composition in the study of blueberry fruit extract, which were identified sugar, acids, alcohols, esters and ketones compounds of 41 compounds, all kinds of compounds in total with the increasing of pH value presented different trends, including acid compounds as pH by acid and ester compounds into alkaline have decreasing trend, and the total content of alcohol and ketone content showed a trend of increasing number of inositol list.5. The Citric acid and sucrose influenced on the color of blueberry fruit extraction.Adding citric acid and sucrose can significantly increase the total anthocyanin content in blueberry extract, when the concentration of citric acid and sucrose to 8.0 g/L total anthocyanin content reached the highest. Citric acid and sucrose mallow of blueberry extract played the best protective effect on pigment-3-O-arabinose ligands, followed by delphinidin-3-O-galactose ligands, morning glory pigment-3-O-galactose with pigment and morning glory-3-O-glucose ligands.To sum up. the differential pH method, HPLC-DAD-IT-TOF/ESI/MSn. HPLC and GC-MS column derivatization method were used to monitoring temperature and pH value of the blueberry fruit extraction. The analysis was further studied the two factors of temperature and pH value influencing on the total anthocyanin content, specific kinds anthocyanins, acids, alcohols, esters, which had never been before. The research results can provide the blueberry fruit deep processing of the utilization of resources to provide theoretical and data support, the data for rational utilization of biomass blueberry fruit resources have important guiding significance.