Anthocyanin pigment was extracted from Padus napaulensis by ethanol extraction,and its stability was evaluated comprehensively. The optimum extraction conditions of anthocyanin were determined by single-factor orthogonal test: the volume fraction of ethanol was 60%,the extraction temperature was 50 ℃,the extraction time was 90 min,the pH value of the extract was 0.5,and the ratio of material to liquid was 1∶50 (g∶mL). Under these conditions,the average extraction amount of anthocyanin was 0.673 mg/g. The stability test showed that the preservation effect of anthocyanin in P. napaulensis was better at temperature ≤60 ℃ and in dark environment; Mg2+ and Al3+ had little impact on the stability of anthocyanin. Zn2+,Cu2+ and Fe3+ had certain destructive effects on anthocyanin and decreased the preservation rate of anthocyanin,and the effect of Ca2+ on the preservation rate of anthocyanin decreased with the prolongation of storage time. Sucrose and sodium benzoate could enhance the color and stabilize the anthocyanins,while ascorbic acid decreased the preservation rate of anthocyanins.
LI Xiaojiao
,
HE Jianmin
,
HAN Dexian
,
HE Chunyan
,
HOU Hongbo
. Study on the extraction,physical and chemical properties and stability of anthocyanins from Padus napaulensis[J]. Food and Fermentation Industries, 2020
, 46(15)
: 208
-216
.
DOI: 10.13995/j.cnki.11-1802/ts.023412
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