Study On Extraction Ang Antioxidant Activity Of Blueberries

Use wild blueberry from Great Khingan as stuff was described in this paper.The experiment studys the extraction and purification method of anthocyanin from blueberry;inhibiting ability of anthocyanin from blueberry;effect of different processing on inhibiting ability of anthocyanin from blueberry.Established analytical method:use UV to determination contents of anthocyanin from blueberry.There are three ways of determinating inhibiting ability:get rid of DPPH·,HO·and O2-,to determination inhibiting ability of anthocyanin from blueberry.In extraction process of anthocyanin, comparative and analysis of effect of solvent and microwave-assisted extraction on extraction rate of anthocyanin.By form factors and orthogonal experiment,determine the optimal parameters of solvent extraction from blueberry were:solvent is70%acetone,extracting1.5h at4℃,material/solvent ratio1:3. The optimal parameters of microwave-assisted extraction from blueberry were:microwave power500W, extracting8min, material/solvent ratio1:3.And microwave-assisted extraction is better.In purification process of anthocyanin, application of AB-8type macroporous adsorption resin for purification of blueberry extract anthocyanins. The experiment results show that:when using AB-8type macroporous adsorption resin, when Static adsorption time is4h, adsorption rate is maximum; when Static desorption time is3h, desorption rate is maximum. When adsorption temperature is25℃, adsorption rate is maximum;When ethanol is60%, desorption rate is maximum.In dynamic adsorption in experimental,the best absorption velocity is3ml/min; the best desorption velocity is4mL/min; anthocyanin color after refining is more than12times than anthocyanin color after cruding.In this experiment,studying antioxidant capacity of anthocyanin from blueberry.The result shows:anthocyanin from blueberry has stronger antioxidant capacity.It can clear DPPH·,HO· and O2-. Within experimental determination of the concentration, clearance rate and concentration is linear relationship. Maximum clearing rate of DPPH-is69.8%; Maximum clearing rate of HO-is74.8%; Maximum clearing rate of O2-is77.6%. Scavenging ability is stronger than the VC.Experimental studies on antioxidiative effects by fermentation conditions on anthocyanin from blueberry,and choose three fermentation factors of blueberry wine:alcohol content,sulfur dioxide concentration and fermentation time. Combining with different fermentation factors experimental studies on fermentation process,the content change of anthocyanin and of three kinds of free radical clearance are used to measure antioxidiative of blueberry.Finally come to:when ferment blueberry wine in different proof,anthocyanin content is most and of DPPH·and O2-clearance is maximum at9%proof,but of HO· clearance is maximum at11%proof; when ferment blueberry wine in different sulfur dioxide concentration, anthocyanin content is early to decrease and later to increase,but of DPPH·、 HO· and O2-clearance is maximum at100mg/L sulfur dioxide concentration; when ferment blueberry wine in different fermentation time, anthocyanin content is most and of DPPH·、HO· and O2-clearance is maximum at36-84h.