Optimization of Determination Method of Anthocyanin Content in Mulberry Wine

In order to seek out the best condition to determine anthocyanin content in mulberry wine by pH differential spectroscopic method,the determination wavelength,pH value of buffer solution,equilibrium temperature and time were optimized. Then the optimized pH differential spectroscopic method was evaluated. The results showed that the best condition were when the wavelength was 519 nm,the pH of buffer solutions were 1.0 and 4.5,and kept at 30 ℃ for 40 min. The content of anthocyanin in mulberry wine was 23.80 mg/L. The relative standard deviation(RSD)of this method was 2.076%,and recoveries of the spiking samples were between 99.59% and 102.70%. The results demonstrate that it is accurate and reliable to determine the anthocyanin content in mulberry wine by the optimized pH differential spectroscopic method. This research provides some reference for the quantitative analysis of anthocyanin in alcoholic drink.