College of Food, Shihezi University, Shihezi 832000, China.
Shihezi Quality and Metrology Inspection Institute, Shihezi 832000, China.
Ultrason Sonochem. 2024 Jul;107:106933. doi: 10.1016/j.ultsonch.2024.106933. Epub 2024 Jun 6.
Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins by natural air drying (NAD), vacuum freeze drying (VFD), hot air drying (HAD), and vacuum microwave drying (MVD) combined with ultrasonic-assisted enzymolysis extraction (UAEE). The results demonstrated that the extraction yield and antioxidant activity of anthocyanins were significantly higher in VFD. This phenomenon can be attributed to the modification of raw material's microstructure, leading to an increased extraction yield of specific anthocyanins such as Cyanidin-3-galactoside, Delphinidin chloride, Cyanidin, and Petunidin. According to the pretreatment results, the extraction process of anthocyanins was further optimized. The highest yield (3.16 g/100 g) was obtained in following conditions: 0.24 % pectinase, 48 °C, solid:liquid = 1:21, and 21 min ultrasonic time. This study improves the commercial value and potential application of L. ruthenicum in food industry.
从黑果枸杞（L. ruthenicum）中提取花色苷是食品生产中的一个重要挑战，需要平衡效率和安全性的方法。在这项研究中，我们对自然空气干燥（NAD）、真空冷冻干燥（VFD）、热空气干燥（HAD）和真空微波干燥（MVD）与超声辅助酶解提取（UAEE）相结合提取花色苷进行了比较分析。结果表明，VFD 中的花色苷提取率和抗氧化活性显著更高。这种现象可以归因于原材料微观结构的修饰，导致特定花色苷如矢车菊-3-葡萄糖苷、氯化飞燕草素、矢车菊素和锦葵素的提取率增加。根据预处理结果，进一步优化了花色苷的提取工艺。在以下条件下获得了最高的产量（3.16 g/100 g）：果胶酶 0.24%，48°C，固液比 1:21，超声时间 21 分钟。本研究提高了黑果枸杞在食品工业中的商业价值和潜在应用。
