Research On Preservative Effect Of Anthocyanins From Blueberry Wine Pomace On Perch

As a by-product of blueberry wine,blueberry wine pomace has the high biological health function because of the anthocyanins,yeast polysaccharides,activted protein,the blueberry polyphenols.Nowadays discharge of it not only causes pollution,also waste of resources.The present study was focused on blueberry wine pomace.Firstly,the extraction method for anthocyanins from blueberry wine pomace was optimized via response surface methodology,then the extraction was purified and components of purification were analyzed as well.Then the antioxidant and antibacterial capacity of anthocyanins were investigated.Finally,the preservation effect of anthocyanins from blueberry wine pomace on perch which was store at 4℃ or-20℃ was evaluated.The main contents and results are as follow.Extraction method of anthocyanins from blueberry wine pomace was optimized through response surface methodology,which based on single factor tests.Results showed that the optimum extraction condition were ultrasonic treatment time 50min,liquid-solid ratio 33:1(mL/g)and extraction temperature 65℃.Under such conditions,the anthocyanins yield was 6.092 mg/g.After analysed by high efficiency liquid chromatography,there are three kinds of anthocyanins in purified anthocyanins,and the Cyanidin-3-glucoside was confirmed.The sum of relative peak area for three kinds of anthocyanins is 62.81%.The antioxidant capacity and antimicrobial activity of the anthocyanins from blueberry wine pomace were detected,and the results as follow:anthocyanins of 0.16mg/mL possessed high antioxidant activity,scavenging rate of 81.7%for DPPH radical,inhibition rate of 82.4%for hydroxyl radical and 220.8U/L for superoxide anion radical resistance,and anthocyanins displayed significant inhibition to S.aureus,E.coli and Salmonella,and assessment of minimum inhibitory concentration showed that anthocyanins of 5mg/mL,10 mg/mL,20mg/mL were the MIC value respectively.The preservation effect of anthocyanins extracted on bass was assessed,with number of colonies,TVB-N(total volatile basic nitrogen)value,MDA(malondialdehyde)value and pH value as assessment indicators.Results showed that compared with the control group,the total number of colonies of the tested groups with anthocyanins from blueberry wine pomace could be controlled,and the rise of TVB-N,MDA and pH value could be slowed down.Therefore,anthocyanins from blueberry wine pomace displayed a high preservation effect on perch.