Study On The Extraction Process And Stability Of Anthocyanin From Blueberry And Preparation Of Its Liposomes

Blueberry also known as Vaccinium uliginosum L.is a perennial or evergreen shrub of the genus Vaccinium Spp of the Ericaceae family.The fruit is a berry,native to eastern Canada and northeastern United States.Rich in anthocyanins,and Has a high biological activity.In this paper,blueberry freeze-dried powder as raw material,The anthocyanin extraction and separation,storage stability and liposome preparation were explored,as better Provide a theoretical basis for the development and utilization of blueberry resources.In this experiment,to optimize ultrasonic extraction technology process conditions of anthocyanin from blueberry by the single factor experiment and the central composite design-response surface method.Use the enzymatic types,enzyme addition,extraction time,extraction temperature,ratio of material to liquid and ethanol concentration as the optimum factor.Use the anthocyanin extraction rate as the optimum index to optimize extraction process of single factor,on the basis of single factor experiment,by the means of the central composite design,investigate the alcohol concentration,extraction time,ratio of material to liquid,get the best extraction procedure thought enzymatic-ultras onic-assisted were as follows: β-glucanase,extraction time 20 min,solid to liquid ratio 1:10.Afterwards,ethanol(final concentration 40%)was added to the mixture for ultrasonic-assisted extracting 10 min.The results show enzymatic-ultrasonic-assisted extraction rate can reach 19.156%,this method extraction condition mild,with less enzyme,provides a reasonable reference of the future for the development of anthocyanin from blueberry.The separation and purification of anthocyanin from blueberry was studied,Static adsorption and desorption analytical test was conducted to screen the best macroporous resin from HPD-600,HPD-100 A,DM130,D4020,and D3520 for purification of anthocyanins from blueberry.The Best elution effect were investigated through dynamic adsorption-desorption test by single factor and orthogonal experiments.The results show D3520 resin was the most effective resin for adsorption and desorption of anthocyanins from blueberry,when the amount of macroporous resin(g)and the amount of anthocyanin from blueberry(mL)was 1:5,the optimal conditions was the sample’ s concentration 1.0 mg/mL,adsorption flow rate 2.0 mL/min,sample solution pH = 3,the adsorption rate can reach 92.82%,eluent ethanol concentration 70%,elution flow rate 2.0 mL/min,eluent ethanol amount 60 mL,desorption rate can reach 91.58%.The color value of purified products under the optimized condition was increased by 11 times,the purity fraction of anthocyanin was 96.17%,the purity was increased by 5 times,the yield of anthocyanin was 14.271%,this process effectively improves the efficiency of anthocyanin from blueberry purification,suitable for the future production of anthocyanin from blueberry.The study in order to provide a theoretical basis for anthocyanins in blueberry as future processing and utilization,With anthocyanin in blueberry as an index to research the effects of light,pH,temperature,carbohydrate,protein,organic acid and redox agents on the stability of anthocyanin in blueberry.It showed that the anthocyanin extracted from blueberry fruit was significantly influenced by Dark,acidic(pH≤3),low temperature,With the high concentration of glucose,fructose,sucrose,60 ℃preheat casein,50 ℃preheated whey protein and lactoglobulin,citric acid,oxalic acid can maintain the stability of anthocyanin.But low concentration of sugar,ascorbic acid,redox agents will accelerate the degradation of blueberry anthocyanin.Tartaric acid and malic acid have no obvious effect on the stability of anthocyanin in blueberry.For the anthocyanin in blueberry future applications,it should be stored in low temperature,dark,acidic environment,and may be appropriate to add some adjuvants to maintain its stability.Blueberry anthocyanin liposome(BAL)was prepared by film-ultrasonic dispersion method and optimized with response surface methodology.Using the encapsulation efficiency as the indexes,the effects of various reaction conditions are investigated,including the ratio of soybean phosphatide(SP)to cholesterol,rotary evaporation temperature,the ratio of SP to Blueberry anthocyanin(BA).As a result,the optimum preparation conditions were obtained as follows: the ratio of SP to cholesterol was 4:1,rotary evaporation temperature was 40℃,the ratio of SP to BA was 20:1.The particle size,zeta potential and encapsulation efficiency of BAL were 210.7± 1.8 nm,-20.0 ± 1.0 mV,82.13%,respectively.The physical stability tests of BAL indicated that when its storage temperature at 4 ℃ has high encapsulation efficiency.BAL obtained by this optimized formulation had characters of favorable repeatability,finished granularity uniformly,grain shape good.This work provides an efficient processes for industrial production of BAL,improve their stability,has a high scientific basis and and wider application prospect.To research the antioxidant activity of blueberry anthocyanin and its liposomes,the antioxidant activities of blueberry anthocyanin were determined by DPPH·,ABTS,·OH.Results: The clearance rates of anthocyanin and its liposomes on DPPH,ABTS and hydroxyl radical increased with the increasing of concentration,and the antioxidant activity of anthocyanidin liposomes was obvious after stored for some time Higher than the free anthocyanin solution.Can be found,blueberry anthocyanins and liposomes have strong antioxidant activity,anthocyanin liposomes higher stability than free anthocyanins,can be used as a natural antioxidant development and application.