OPTIMIZATION CONDITIONS FOR ANTHOCYANINS EXTRACTION FROM RED CABBAGE USING RESPONSE SURFACE METHODOLOGY

被引：0
作者：
Zou, Yu [1 ]
Liu, Chenghui [1 ]
机构：
[1] Dalian Natl Univ, Coll Life Sci, Dalian 116600, Liaoning, Peoples R China
来源：
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 6卷 / 02期
关键词：
Red cabbage; Anthocyanin; Extraction condition; Optimization;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Anthocyanin is a natural pigment with great development potential as a healthful food colorant. In this paper, extraction conditions of anthocyanins from red cabbage were investigated. Liquid-solid ratio, temperature and duration were chosen to optimize extraction conditions using response surface methodology (RSM). The Box-Behnken experimental results showed the optimum extraction conditions as follows: a liquid-solid ratio of 27.35 mL/g, a temperature of 29.94 degrees C and duration of 39.47 min. Under these conditions, the maximal anthocyanins yield was 128.78 mg/100 g. The results of this study showed that red cabbage could be used as a good source of the new-type natural anthocyanins.
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页码：76 / 82
页数：7
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