Development And Utilization Of Blackberry Pomace

Blackberry pomace, the by-product of blackberry juice processing, were rich in functional compounds, such as anthocyanins, polyphenolics and so on. The thesis was about the comprehensive utilization of blackberry pomace.Polyphenolics and anthocyanins were extracted from blackberry pomace with organic solvent. The conditions were optimized with single factor tests and orthogonal design. The optimal condition for extraction of polyphenolics was as follows: the blackberry pomace powder with 80 mesh was extracted twice by 50% ethanol containing 1% citric acid at 55℃in the solid-to-solvent ratio of 1:10 for 15 min. Under these conditions, the yield of total phenolics was 93.72%. It was also found that the maximum yield of anthocyanins of 98.33% was obtained when the blackberry pomace powder with 80 mesh was extracted twice by 50% ethanol containing 1% citric acid at 35℃in the solid-to-solvent ratio of 1:10 for 30 min.After extraction, macroporous resins were used for purification. Among six macroporous resins being studied, AB-8 turned out to be most suitable. After purification, the product contained 58.66% polyphenolics, with 5.60% anthocyanins in it.The visible spectrum of blackberry pomace extract accorded with that of anthocyanins. According to the result of LC-MS, there were three kinds of anthocyanins in the extract, with cyanin-3-glucoside as the major one. According to the research in stability, thermal and photic degradation of anthocyanins followed first-order kinetics.The reducing power, antioxidative activity in lecithin liposome system and radical (·OH, O2˙‐and DPPH·)scavenging effect of the polyphenolics extracted from blackberry poamce was investigated with spectrometer. The results indicated that the antioxidant capacity is strongly related to total polyphenols. The IC50 of polyphenolcs for the effect on·OH, O2˙‐and DPPH·were 152μg/mL,500μg/mL, and 26.88μg.Blackberry pomace was dried by vacuum drying, freeze-drying or microwave-vacuum drying. Based on the response surface design, the maximum of 92.15% of total polyphenols was remained at 435.27W, 4.5min; 300.93W,12.5min; 93.90W,22.6min and 4000Pa. The highest reservation of total polyphenols and anthocyanins was produced by freeze-drying, and the lowest was produced by vacuum drying. However, during storage, anthocyanins and total polyphenols content of the product dried by microwave-vacuum drying decreased more slowly than that of the product dried by freeze-drying. After three months, the reservation of total polyphenols and anthocyanins of microwave-vacuum dried product was higher than that of freeze-dried product.In vivo experiments, when the dried blackberry pomace in feed for mice reached 10%, it had positive effects on hyperlipidemia...