Science and Technology of Food Industry

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Study on the extraction technology and stability of anthocyanin from cayratica jeponicae[J]. Science and Technology of Food Industry, 2013, (10): 251-253. DOI: 10.13386/j.issn1002-0306.2013.10.023
Citation: Study on the extraction technology and stability of anthocyanin from cayratica jeponicae[J]. Science and Technology of Food Industry, 2013, (10): 251-253. DOI: 10.13386/j.issn1002-0306.2013.10.023
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Study on the extraction technology and stability of anthocyanin from cayratica jeponicae

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  • The optimal extraction technology of anthocyanin from Cayratica jeponicae was studied.The single factors such as the ethanol concentration, the extracting temperature, and time and the ratio of material/liquid were evaluated, based on which, the orthogonal array experimental results were analyzed.Ethanol concentration of 40%, material/liquid ratio of 1:30, the extraction temperature of 70℃, extraction duration of 120min were found optimal.Under the optimal conditions the extract obtained was 0.397mg/g.The scientific basis for the rational development of C.jeponicae was provided.
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