Extraction and purification of anthocyanins: A review

被引：118

作者：

Tan, Jiaqi ^{[1
]}

Han, Yanmei ^{[2
]}

Han, Bo ^{[1
]}

Qi, Xiangmei ^{[1
]}

Cai, Xu ^{[3
]}

Ge, Shaoqin ^{[1
]}

Xue, Hongkun ^{[1
]}

机构：

[1] Hebei Univ, Coll Tradit Chinese Med, 342 Yuhua East Rd, Baoding 071002, Peoples R China

[2] Hebei Univ, Med Comprehens Expt Ctr, 342 Yuhua East Rd, Baoding 071002, Peoples R China

[3] Tsinghua Univ, Dept Engn Phys, Key Lab Particle & Radiat Imaging, Minist Educ, 30 Shuangqing Rd, Beijing 100084, Peoples R China

来源：

JOURNAL OF AGRICULTURE AND FOOD RESEARCH | 2022年 / 8卷

关键词：

anthocyanins; Extraction; Purification; Food; Research progress; PERFORMANCE LIQUID-CHROMATOGRAPHY; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC-COMPOUNDS; L; OPTIMIZATION; IDENTIFICATION; POLYPHENOLS; RECOVERY; COLOR;

D O I：

10.1016/j.jafr.2022.100306

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Anthocyanins are natural flavonoid organic compounds widely existing in natural fruits and vegetables. Increasing researches have confirmed that anthocyanins have various biological activities, such as antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, and anti-inflammatory activities. Therefore, anthocyanins have been widely used in food, health products, cosmetics, medicine, chemical industry, and other fields. The extraction and purification of anthocyanins from natural plants is the premise of anthocyanins application. The research progresses and future prospects of anthocyanins must be systematically reviewed to promote their better understanding. This paper reviewed the latest research progress in extraction and purification of anthocyanins, analyzed and compared the effects of different extraction and purification methods on the extraction rate and purity of anthocyanins. This review can provide scientific basis for the research and industrial utilization of anthocyanins.

引用

页数：7

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