Method for extracting anthocyanin from fruit epidermis

Abstract

The invention belongs to the field of plant effective constituent extraction, and discloses a method for extracting anthocyanin from fruit epidermis, which comprises the following steps: under the dissolution assisting action of ultrasonic waves, taking fruit epidermis, grinding with liquid nitrogen to obtain powder, adding 1% hydrochloride methanol extracting solution, evenly mixing to obtain a pulp, leaching at low temperature in a dark place, and carrying out ultrasonic assisting extraction in an ultrasonic instrument. The method disclosed by the invention is simple, convenient and quick, can effectively extract anthocyanin from fruit, and is carried out at low temperature in the whole process, thereby being beneficial to maintaining the stability of anthocyanin. Therefore, the ultrasonic assisting dissolution can quickly and efficiently extract anthocyanin from fruit.

Description

technical field [0001] The invention belongs to the field of extraction of effective plant components, and relates to a method for extracting anthocyanin from fruit epidermis. Background technique [0002] The color of the peel is the core indicator of the fruit appearance quality, and it is also an important factor affecting its commodity value. Studies have shown that fruit color is mainly determined by the content and ratio of chlorophyll, carotenoids and phenolic pigments. Fruit coloring is the result of the degradation of chlorophyll in fruit cells and the simultaneous formation and appearance of carotenoids or synthetic anthocyanins. Anthocyanin is the main component of red and purple-red peel color. It is easily soluble in strong polar solvents such as water, methanol, and ethanol. It can maintain the original color under acidic conditions. When the pH changes from low to high, the anthocyanin solution It shows a change from red to colorless to blue, and under high ...

AI Technical Summary

Problems solved by technology

[0003] Under low temperature conditions, the ability of acidic aqueous solution to dissolve anthocyanins is low, and the extraction effect of pigments in fruits is poor. As the temperature increases, the extraction efficiency increases, but anthocyanins have better stability under low temperature conditions. As the temperature rises, the stability of anthocyanins decreases, and the degradation speed is accelerated. Studies have shown that anthocyanins are completely degraded in 2 hours at 100 ° C, and at 5 ° C, the half-life of anthocyanins is 79 days

Therefore, when extracting anthocyanins in an acidified aqueous solution water bath, there is a pair of irreconcilable contradictions. Under any conditions, the extracted anthocyanin content does not meet the true value in the fruit, so it cannot be accurately measured.

[0004] When acidified organic solution is used for extraction, the extraction efficiency is high, but it needs a long time of leaching, and the raw material is in a static state for a long time, and the raw material is precipitated and compacted, which is not conducive to the complete dissolution of the pigment in the raw material by the extracting solution, and requires repeated repetitions. Extraction solution, which will make the final volume larger, and the anthocyanin content in the fruit is less, the final extraction volume is large so that the anthocyanin concentration becomes lower, and the instrument (such as high-performance liquid chromatography) in the determination There is a minimum detection limit for its content, and the concentration is too low to make it impossible to determine its content

Therefore, when acidified organic solution is used to extract anthocyanins in materials for many times, the combined extracts need to be concentrated by rotary evaporator after constant volume, and heating during rotary evaporation will accelerate the degradation of anthocyanins, and the concentrated anthocyanins will stick to Attached to the rotary evaporating flask, a small amount of water cannot be completely eluted, which increases the experimental error

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