Effect of pH on chemical composition of blueberry fruit

In this experiment, blueberry was used as experimental material. Dynamic monitoring of the chemical group in blueberry fruit extract was implemented by GC-MS pre-column derivatization method and the effect of pH ( 3.0 ~ 9.0) on the chemical composition of blueberry were investigated.The experimental results were as follows: 39 compounds in blueberry fruit extraction were identified, including sugars, acids, alcohols, esters and ketones five categories.The total content of sugars, acids and esters showed a decreasing trend with pH from acid to alkaline, but the total content of alcohols and inosose showed a increasing trend.Moreover, we found a new material namely arabinopyranose which was gradually decreasing with the increase of pH in pH7.0~9.0.By dynamic monitoring the high content of saccharides and acid compounds of blueberry extract, we found that saccharides with the pH from acidic to alkaline, while glucose and arabinopyranose showed a increasing trend with the pH increase.The experimental results provide a theoretical basis for the deep processing technology of blueberry resources affected by pH.