Extraction and identification of anthocyanin from purple corn (Zea mays L.)

被引：48
|
作者：
Yang, Zhendong [1 ]
Chen, Zhijie [1 ]
Yuan, Shulin [1 ]
Zhai, Weiwei [1 ]
Piao, Xiangshu [2 ]
Piao, Xianglan [3 ]
机构：
[1] Jiangsu Food Sci Coll, Dept Food Engn, Huaian 223003, Jiangsu, Peoples R China
[2] China Agr Univ, State Key Lab Anim Nutr, Beijing 100094, Peoples R China
[3] Minzu Univ China, Inst Chinese Minor Tradit Med, Beijing 100081, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 12期
关键词：
Anthocyanin; extraction; HPLC-MS; optimisation; purple corn; TRISTIMULUS COLORIMETRY; COLOR; STABILITY; CAROTENOIDS; JUICE;
D O I：
10.1111/j.1365-2621.2009.02045.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>An efficient extraction of anthocyanin from purple corn (Zea mays L.) was investigated in this paper. Tristimulus colourimetry was used to evaluate the process quantitatively and qualitatively. Purple corn anthocyanin was extracted with 1 n HCl-95% ethanol (15:85, v/v) at different extraction temperatures (30-70 degrees C), times (60-120 min) and solid-liquid ratio (1:20-1:40). The combined effects of extraction conditions on anthocyanin yield and colour attributes were studied using a three-level three-factor Box-Behnken design. The results showed that the highest yield of anthocyanin from purple corn (6.02 mg g-1) were obtained at 70 degrees C, extraction time 73 min, and solid-liquid ratio 1:25. Three kinds of non-acylated anthocyanins were detected and characterised as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside by HPLC-MS.
引用
收藏
页码：2485 / 2492
页数：8
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