Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 4, Pages 1047-1053Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-010-0147-2
Keywords
grape skin; anthocyanin; extraction method; orthogonal test
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Funding
- Beijing Municipal Education Commission [200902910610773]
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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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