食品科学 ›› 2018, Vol. 39 ›› Issue (21): 102-108.doi: 10.7506/spkx1002-6630-201821015

• 食品工程 • 上一篇    下一篇

超声波辅助废啤酒酵母吸附蓝莓渣中花色苷的特性

王建栋1,吴 越1,陶 阳1,韩永斌1,*,周剑忠2,叶晓松3,叶淑娴3,邬 超3,叶明儒3   

  1. 1.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室,江苏 南京 210095;2.江苏省农业科学院农产品加工研究所,江苏 南京 210014;3.镇江市智海食品有限公司,江苏 镇江 212000
  • 出版日期:2018-11-15 发布日期:2018-11-21
  • 基金资助:
    江苏省产学研合作项目(BY2015071-05);南京农业大学句容新农村发展研究院2016年项目;江苏省科技支撑计划(农业)项目(BE2014302)

Ultrasound-Assisted Biosorption of Anthocyanins from Blueberry Pomace Extracts by Waste Beer Yeast

WANG Jiandong1, WU Yue1, TAO Yang1, HAN Yongbin1,*, ZHOU Jianzhong2, YE Xiaosong3, YE Shuxian3, WU Chao3, YE Mingru3   

  1. 1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China; 2. The Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3. Zhenjiang Zhihai Food Co. Ltd., Zhenjiang 212000, China
  • Online:2018-11-15 Published:2018-11-21

摘要: 采用超声波辅助废啤酒酵母吸附分离蓝莓渣中的花色苷。以超声技术作为辅助手段,对其影响因素、吸附动力学、等温吸附特性和吸附机理进行研究,并采用高效液相色谱法分析吸附前后蓝莓渣中花色苷组分的变化。结果表明:超声条件下花色苷吸附量显著高于静置和振荡辅助条件下的(P<0.05);废啤酒酵母对花色苷的吸附量随吸附时间的延长而增加,在120 min时达到平衡;花色苷吸附量随超声强度的增强、吸附温度的升高和花色苷初始质量浓度的增加而增加;废啤酒酵母对花色苷的吸附过程符合二级动力学模型,Temkin等温模型能较好地描述其吸附行为;傅里叶变换红外光谱分析发现废啤酒酵母表面的氨基、羟基和酰胺基团在吸附过程中起着关键作用;高效液相色谱分析表明废啤酒酵母对蓝莓渣中各种单体花色苷进行了不同程度的吸附。因此,超声波辅助废啤酒酵母对蓝莓渣花色苷具有较好的吸附效果。

关键词: 蓝莓渣, 花色苷, 废啤酒酵母, 超声波, 生物吸附

Abstract: Ultrasound-assisted biosorption of anthocyanins from blueberry pomace by waste beer yeast was investigated as a function of various processing parameters. The adsorption kinetics, isotherms and mechanism were determined, and the change of anthocyanin composition before and after adsorption was analyzed by high performance liquid chromatography (HPLC). It was found that the adsorption quantity of anthocyanins in the presence of ultrasound was significantly higher than that in the absence of ultrasound or with shaking (P < 0.05). The adsorption amount increased with the increase of adsorption time and the adsorption equilibrium was reached at 120 min. Furthermore, the adsorption amount increased with increasing ultrasonic intensity, temperature and initial concentration. The adsorption process was fitted to a pseudo-second-order kinetic model and the adsorption behavior could be well described by Temkin isotherm model. Fourier transform infrared spectroscopy results suggested that the amino, hydroxyl and amide groups on the yeast surface may play a key role in the biosorption of anthocyanins. HPLC analysis indicated that waste beer yeast could adsorb various anthocyanins to different extents. Overall, ultrasound can improve the adsorption efficiency of blueberry anthocyanins by waste beer yeast.

Key words: blueberry pomace, anthocyanins, waste beer yeast, ultrasound, biosorption

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