The Study On The Nutrients And Anthocyanins Of Cherries

Cherry anthocyanin is a kind of water-soluble pigment, which can change color as the cellsap acid and alkaline. Anthocyanin as a natural antioxidant, has now become the focus in thefood nutrition. This paper take the cherry anthocyanin as raw material, studied the nutritioningredient of wine and cherry, the conditions of solvent extraction method of cherryanthocyanins, purification of cherry anthocyanin, as well as its biological activity andcomposition.Two kinds of cherry wine nutrients were determined. The results showed that the twokinds of cherry wine rich nutritional content. With the determination results of grapes winenutients which were reported in literatures, their sugar content, potassium, and calcium contentwere similar, but the iron content of cherry wine is wine5.5to13.6times that of grapes wine.For determination of cherry fruit nutrition, With determination results of wild cherrynutritients which were reported in literatures, their protein, total sugar and carotene contentwere similar. But potassium content of cherry was7.2times than that of wild cherry; The ashcontent of cherry was2.8times than that of wild cherry, cherry ascorbic acid content was1.8times than that of wild cherry.For preparation of cherry anthocyanins by solvent extraction method, orthogonalexperiment results showed that60%ethanol acidified with0.5%citric acid, solid-liquid ratio1:3, extraction temperature of60℃, extracting time of90min,2extracting times was theoptimal combination. Under this condition, the cherry anthocyanins yield is8.48mg per100g.Application of AB-8type macroporous adsorption resin for purification of cherry extractanthocyanins, The experiment results show that when elution was70%ethanol acidified with0.5%citric acid, desorption rate was good. Thus, refined anthocyanin products obtained wererelatively stable, easy to save.Their colour value is high,4.3times that of crude anthocyaninproducts.Liquid chromatography-mass spectrometry (LC-MS) were applied to determine thestructures of cherry anthocyanins, the results showed that at the retention time in0.704min and0.704min it appeared ion peak. At the retention time in0.704min the ion fragments of m/z331.1and molecular ion peak of m/z493.3have been found in the ion scanning figure. Quasimolecular ion M+of cherry anthocyanins was m/z493.3, its ion fragments were m/z331.1[M-162]+,162was a glucose indican of cherry anthocyanin molecular weight loss. Refer torelevant literature, the results showed that the group were identified out, it wasmalvidin-3-glucoside.The antioxidant activities of cherry anthocyanins have been measured, the results showedthat both crude and refined anthocyanin products have the abilities of scavenging hydroxylradical (OH), diphenyl bitter acyl radical (DPPH) and reducing power. In a concentration range from0.2mg/ml to1mg/ml, are increased with the increase of the concentration ofpresent a tendency of increasing their antioxidant activity. In a concentration range of0.2mg/ml-1mg/ml, the results showed a increasing trend with the increase of the concentration.When the concentration of the refined anthocyanin products was1mg/ml, their averageinhibiting ratio of scavenging hydroxyl radical(OH)and diphenyl bitter acyl radical (DPPH)respectively reached48.4%and47.2%.