Optimization of Microwave-assisted Extraction Process for Anthocyanins from Bilberry by Response Surface Methodology

doi:10.7506/spkx1002-6630-201106016

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 71-75.doi: 10.7506/spkx1002-6630-201106016

• Processing Technology • Previous Articles Next Articles

Optimization of Microwave-assisted Extraction Process for Anthocyanins from Bilberry by Response Surface Methodology

LU Chun-mao1,2，WANG Xin-xian2，DONG Wen-xuan1,*，MENG Xian-jun2，WANG Bo2

1. School of Horticulture, Shenyang Agricultural University, Shenyang 110866, China ；
2. School of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Received:2010-05-21 Revised:2011-01-21 Online:2011-03-25 Published:2011-03-03
Contact: LU Chun-mao E-mail:bt_lcm@126.com

Abstract

Abstract: In order to optimize the microwave-assisted extraction process for anthocyanins from bilberry using 1% HCl ethanol as the solvent, response surface methodology was used to explore the effects of microwave power, microwave treatment time, solvent concentration and extraction temperature on extraction rate of anthocyanins on the basis of single-factor investigations. Results indicated that the optimal extraction conditions for anthocyanins from bilberry was microwave powder of 500 W, microwave treatment time of 7 min, solvent concentration of 55%, and extraction temperature of 51 ℃. Under the optimal extraction conditions, their extraction efficienc of anthocyanins from bilberry was (1.47 ± 0.15) mg/g.

Key words: bilberry, anthocyanins, extraction processing, response surface methodology (RSM)

CLC Number:

TS255.1

LU Chun-mao1,2，WANG Xin-xian2，DONG Wen-xuan1,*，MENG Xian-jun2，WANG Bo2. Optimization of Microwave-assisted Extraction Process for Anthocyanins from Bilberry by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(6 ): 71-75.

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Optimization of Microwave-assisted Extraction Process for Anthocyanins from Bilberry by Response Surface Methodology

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