蓝莓中多酚物质的提取工艺优化

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中图分类号：TS201.3 文献标志码：A 文章编号：1674-0270（2025）36-0167-04

Optimization of Extraction Process for Polyphenols from Blueberries

ZHANG Fang, JIA Xiangyue, LIAN Wenqi, LU Liyan (School of Comprehensive Health, Jinzhong College of Information, Jinzhong O3o8oo, China)

Abstract: This paper selects blueberries as the test material and uses ultrasonic ⋅- assisted alcohol extraction method. The polyphenol extractionrate is used as the evaluation index.Single factorandorthogonal experiments are conducted on the solid-liquid ratio,ethanolconcentration,extraction temperature,and extractiontime tooptimize the polyphenol extraction process from blueberries. The results show that using a 50% ethanol solution,a solid-liquid ratio of 1:40 ,an extraction temperature of 50‰ ,and an extraction time of 4O minutes,the extraction rate of blueberry polyphenols can reach 33.13% ,providing ideas and references for the utilization of blueberry resources.

Key Words: blueberry; polyphenols; alcohol extraction method; extraction process

0 引言

蓝莓是杜鹃花科（Echinaceae)的一种落叶灌木[]，果实为圆形、多汁、多肉的浆果，表面覆盖果粉，果肉清香甜口、酸甜均衡适度，单果重约 2g ，最大5g[2-4] 。（剩余7282字）