期刊
FOOD SCIENCE AND TECHNOLOGY
卷 35, 期 3, 页码 524-530出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/1678-457X.6731
关键词
Chinese bayberry; anthocyanin extraction; microwave-assisted extraction; cyanidin-3-O-glucoside; anthocyanin stability
Anthocyanins are present in high concentrations in Chinese bayberry, Myrica rubra Sieb. & Zucc. Herein, a microwave-assisted extraction was used to extract the anthocyanins from Chinese bayberry. The HPLC chromatogram of the extracts showed that the anthocyanin components were slightly hydrolysed during the extraction process. Further experiments confirmed that microwave irradiation slightly hydrolysed cyanidin-3-O-glucoside to cyanidin, but did not significantly influence the antioxidant activity of the extracts. Optimized extraction conditions for total anthocyanin content were a solid-to-liquid ratio, extraction temperature, and extraction time of 1: 50, 80 degrees C, and 15 min, respectively. Under these conditions, the anthocyanin content was 2.95 +/- 0.08 mg.g(-1), and the antioxidant activity yield was 279.96 +/- 0.1 mu mol.g(-1) Trolox equivalent on a dry weight basis. These results indicated that microwave-assisted extraction was a highly efficient extraction method with reduced processing time. However, under some extraction conditions it could damage the anthocyanins. These results provide an important guide for the application of microwave extraction.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据