Optimization of Extraction Technology for Anthocyanins from ‘Tianxianhong’ Peach Flesh by Orthogonal Test

ZHOU Jing; WANG Fu-rong; HUANG Hua-peng; HE Hua-ping; XU Ling-yun

doi:10.11653/syfj2014060030

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Optimization of Extraction Technology for Anthocyanins from ‘Tianxianhong’ Peach Flesh by Orthogonal Test

更新时间：2024-01-04

- Optimization of Extraction Technology for Anthocyanins from ‘Tianxianhong’ Peach Flesh by Orthogonal Test
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 20, Issue 6, Pages: 30-32(2014)
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- DOI：10.11653/syfj2014060030
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- Published：2014
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ZHOU Jing, WANG Fu-rong, HUANG Hua-peng, et al. Optimization of Extraction Technology for Anthocyanins from ‘Tianxianhong’ Peach Flesh by Orthogonal Test[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(6): 30-32.
DOI：

ZHOU Jing, WANG Fu-rong, HUANG Hua-peng, et al. Optimization of Extraction Technology for Anthocyanins from ‘Tianxianhong’ Peach Flesh by Orthogonal Test[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(6): 30-32. DOI： 10.11653/syfj2014060030.

摘要

目的：优选“天仙红”桃果肉中花青素的提取工艺。方法：以花青素提取量为指标，在单因素试验基础上，通过正交试验考察料液比、提取液pH、乙醇体积分数、提取时间对花青素提取工艺的影响。采用HPLC测定花青素含量，色谱条件为流动相4%磷酸-乙腈（85：15，pH 2.0），检测波长520 nm。结果：各因素对花青素提取量的影响顺序为提取液pH >料液比 >乙醇体积分数 >提取时间。最佳提取工艺为加10倍量20%乙醇溶液（pH 2.5）于40 ℃提取3 h；花青素提取量达55.8 μg·g-1。结论：优选的提取工艺简单可行，为“天仙红”桃的开发利用提供实验依据。

Abstract

Objective: To optimize extraction technology of anthocyanins from ‘tianxianhong’ peach flesh. Method: With yield of anyhocyanins as index

based on single factor tests

orthogonal test was adopted to optimize extraction technology by taking ethanol concentration

pH of extract

extraction time and solid-liquid ratio as factors.HPLC was used to determine the content of anyhocyanins with mobile phase of 4% phosphoric acid-acetonitrile(85:15

pH 2.0) and detection wavelength of 520 nm. Result: The order of factors influencing yield of anthocyanins was pH of extract >solid-liquid ratio >ethanol concentration >extraction time.Optimum extraction technology was as following:extracted 3 h with 10 times the amount of 20% ethanol(pH 2.5) at 40 ℃;Yield of anthocyanins was up to 55.8 μg·g-1. Conclusion: This optimized extraction process was simple and feasible

it would provide experimental basis for further development and utilization of ‘tianxianhong’ peach.

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Related Institution

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