[Objective] To determine the best extracting technology of anthocyanins from the fruit of blueberry. [ Method] The effects of factors such as ethanol concentration,extracting frequency,solid-liquid ratio,extracting time,extracting temperature and pH value on the yield of anthocyanins were studied with single factor experiment,based on which,the optimal extracting technique of anthocyanins was identified with orthogonal experiment. [ Result ] The optimal technical conditions were as follows: extracted just once with 60% ethanol at 50 ℃ for 120 min, the solid-liquid ratio was 1:15 and pH = 1,under which the yield was 2.18 g/L. [Conclusion] This technical process was simple,costless and nontoxic to the environment, it had great prospect in applying to the industry production.%[目的]确定蓝莓果中花青素的最佳提取工艺.[方法]以蓝莓果为原料,采用单因素试验考察了乙醇浓度、提取次数、物料比、提取时间、提取温度、pH对花青素提取量的影响.在此基础上,通过正交试验考察花青素的最佳提取工艺.[结果]蓝莓果中花青素的乙醇提取最佳工艺条件为:60％乙醇、提取温度50℃、pH值1、物料比1:15、提取时间120 min、提取1次,得到的花青素提取量为2.18 g/L.[结论]该工艺操作简单、成本较低、环境友好,具有很好的应用前景.
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