|Table of Contents|

Effects of Food Ingredients and Additives on Stability of Anthocyanins Extracted From Rubus idaeus L.by Aqueous Two-phase Methods

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年04
Page:
75-94
Research Field:
Publishing date:

Info

Title:
Effects of Food Ingredients and Additives on Stability of Anthocyanins Extracted From Rubus idaeus L.by Aqueous Two-phase Methods
Author(s):
YANG Xiaona; ZHANG Xinghe; HUANG Qizhen; WANG Yujie
(School of Resources and Environment，Baoshan University，Baoshan,Sichuan 678000)
Keywords:
Rubus idaeus L.; aqueous two-phase; anthocyanins; extraction; stability
PACS:
-
DOI:
10.11937/bfyy.20221981
Abstract:
Taking Rubus idaeus L. as test material,the extraction of anthocyanins from Rubus idaeus L.with aqueous two-phase method were used.In light of five single-factor experiments,effects of ammonium sulfate concentration,ethanol volume fraction,extraction time,solid-liquid ratio and extraction temperature on the content of anthocyanin were analyzed.Combing with response surface methodology,the optimal process parameters could be obtained,expecting to understand the effects of food ingredients and additives on the stability of as-extracted anthocyanins,in order to provide reference for the development of anthocyanins in the field of food.The results showed that the optimum extracting conditions of Rubus idaeus L.derived anthocyanins were identified as ammonium sulfate concentration of 0.55 g?mL-1,ethanol volume fraction of 20%,extraction time with 60 minutes and solid-liquid ratio of 1∶40 g?mL-1,which could harvest the content of anthocyanin with 0.079 1 mg?g-1.Different food ingredients and additives had different effects on anthocyanins.

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Last Update: 2023-03-28