Currently, the extraction technology of blueberry anthocyanin includes solvent extraction, enzyme extraction, and ultrasonic extraction. Different methods may damage the internal structure of anthocyanin in the extraction process, and hence the extracted anthocyanin cannot have the maximum nutritional and medicinal value. Therefore, this article analyzes the effects of different extraction methods on the antioxidant properties of blueberry anthocyanin and uses solvent extraction, enzymatic hydrolysis, and ultrasonic extraction methods to extract blueberry anthocyanin. The antioxidative properties of anthocyanins from blueberry by different extraction methods were compared and analyzed. The solvent extraction method, the enzymatic hydrolysis method, and the ultrasonic extraction method were used as experimental comparative extraction methods. The antioxidant properties of blueberry anthocyanins were measured from various angles such as resistance to oil oxidation, reducing power, and ability to scavenge hydroxyl radicals (˙OH) performance. From the perspective of antioxidation of fats and oils, the average inhibition rate of the solvent extraction method can reach 90%, and the corresponding inhibition rate of the anthocyanins obtained by the other two extraction methods is about 80%. The measurement results are also consistent with the measurement results of oxidation resistance of oils and fats. Conclusion: Among three different extraction methods of blueberry anthocyanins, the solvent extraction method can preserve the antioxidant properties of blueberry anthocyanins to the greatest extent.

中文翻译：

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不同提取方法对蓝莓花色苷抗氧化性能的影响

目前，蓝莓花色苷的提取技术包括溶剂提取，酶提取和超声提取。不同的方法可能会在提取过程中破坏花色苷的内部结构，因此提取的花色苷不能具有最大的营养和药用价值。因此，本文分析了不同提取方法对蓝莓花色苷抗氧化性能的影响，并采用溶剂提取，酶水解和超声提取的方法提取了蓝莓花色苷。比较和分析了不同提取方法提取的蓝莓花色苷的抗氧化性能。使用溶剂萃取法，酶水解法和超声萃取法作为实验比较萃取法。从各种角度测量了蓝莓花青素的抗氧化性能，例如抗油氧化性，还原能力和清除羟自由基（˙OH）性能的能力。从油脂的抗氧化角度来看，溶剂萃取法的平均抑菌率可达到90％，其他两种萃取方法得到的花色苷的相应抑菌率约为80％。测量结果也与油脂的抗氧化性测量结果一致。结论：在三种不同的蓝莓花色苷提取方法中，溶剂提取法可以最大程度地保留蓝莓花色苷的抗氧化性能。