Optimization on Anthocyanins Extraction from Wine Grape Skins Using Orthogonal Test Design

被引：40

作者：

Li, Zheng ^{[1
]}

Pan, Qiuhong ^{[1
]}

Cui, Xiangyun ^{[1
]}

Duan, Changqing ^{[1
]}

机构：

[1] China Agr Univ, Ctr Viticulture & Enol, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 04期

关键词：

grape skin; anthocyanin; extraction method; orthogonal test; ACCELERATED SOLVENT-EXTRACTION; PHENOLIC-COMPOUNDS; LIQUID; ANTIOXIDANTS; TEMPERATURE; FLAVONOIDS; VARIETIES; BERRY;

D O I：

10.1007/s10068-010-0147-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To optimize the extraction of anthocyanins from grape skins, orthogonal test with 4 factors and 3 levels was designed and the analysis of extracts was conducted using high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The results showed that the optimal extraction for obtaining the highest amounts of anthocyanins was carried out by formic acid/methanol solvent (5/95, v/v), with ultrasonication for 10 min, extraction temperature at 25 degrees C, and extraction time for 1.5 hr. The precision and accuracy of this method were established. This work will provide a basis for further study involving in anthocyanins of grape berries.

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收藏

页码：1047 / 1053

页数：7

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