Optimization of Anthocyanins Extraction by Ultra-high Pressure from Mulberry and Its Compositions Analysis

The fruits of the mulberry were extracted by ultra-high pressure technique to obtain anthocyanins. The extraction process was optimized by response surface methodology. High performance liquid chromatography(HPLC)was applied to analyze the types and contents of anthocyanidins. The results showed that the optimum extraction parameters to achieve the highest yield of anthocyanins of(4.93±0.12) mg/g from mulberry powder was obtained under an extraction pressure of 270 MPa,pressure-holding time of 6 min,solid-to-liquid ratio of 1:35 g/mL,and ethanol concentration of 62%,which were 25.93% and 18.26% higher than those obtained with hot reflux extraction method and ultrasonic extraction method,respectively. The anthocyanins in mulberry were identified 4 types anthocyanins monomers including delphinidin,cyanidin,petunidin and peonidin. Their contents were 1.32,2.05,0.27,0.25 mg/g,respectively. The HPLC analysis of anthocyanins components would provid a theoretical basis for further development and utilization of pigment from mulberry.