| In this paper, we focused on the establishment of the anthocyanin extraction system, the identification for the main components in anthocyanin and the analyses for the different effect caused by drying patterns and storage time on the anthocyanin components. The main results were as following:In the process of establishing the anthocyanin extraction system, it had been studied that the impact factors for extraction rate including soaking time of the anthocyanin, ethanol concentration, the pH value of extracting solution and solid-liquid ratio. And the optimal procession parameters in extrating anthocyanin were obtained by means of single factor and orthogonal experimental design, which were a series of results that the optimal conditon includes the ethonal concentration at 30%, the pH value at 1, soak time of 24 h, and solid-liquid ratio of 1:30.Combining color measurement with colorimeter and analyses under CIELab uniform color space systems, we assigned quantitative values for the color features of fruit Schisandra chinensis, and the parameter results of measuring color were as follows:color composition a* values ranging from 3.7 to 43.18, color composition b* values ranging from 14.05 to 41.36, and luminosity (L*)value from 26.2 to 58.15. According to the results above, based on the measurement for hue angle 39 variation types in fruit color of Schisandra chinensis had been divided into three groups of orange-red type (22), orange type(12), and yellow type(5).With the help of high performance liquid chromatograpHy-mass spectrometry, it had been identified that Cyanidin-Xylosyl Glucoside (CyXylGlu), Cyanidin-Glucosyl Rutinoside(CyGluRutin), Cyanidin-Rutinoside (CyRutin) and Cyanidin-XylosylRutinoside (CyXylRutin) were acting as four main types of componets in the fruit of Schisandra chinensis. Qualitatively and quantitatively analysis of the four main components of anthocyanin from the fruits of different colors indicated that Cyanidin-Xylosyl Glucoside existed in all the supplied fruits with different colors but with level amount level in the yellow fruit type.By multiple regression analysis for color parameters among the kinds of anthocyanin, it had been revealed that the Cyanidin-Rutinoside had closely relationship with the coloration in the fruit of Schisandra chinensis. and it was the main reason for color differentiation in the fruit of Schisandra chinensis. The higher lever the Cyanidin-Rutinoside rutin reached in the fruit, the redder the color of the fruit turned, and the higher the color saturation level got, but the smaller the corresponding hue value would be. Likewise, the more the Cyanidin-XylosylRutinoside content were, the lower the brightness level of the color of the fruit would be, showing that the Schisandra fruit color was dependant on the content and type of the four kinds of anthocyanin, among which Cyanidin-Rutinoside had the utmost effect on the color of the fruits.As for the dried fruits, with the extension of the storage limit, the content of anthocyanins substances had displayed a falling trend on a large scale, while total flavonoids kept fluctuatedly-increasing and the got intensified year by year. The matter content in fruit dried in the shade was significantly higher than that dried under the sunlight, with no significant differences in co-pigmentation. When the temperature in drying treatment was respectively at 30℃ and 50℃, the content of each substance and c co-pigmentation hardly changed, but when the temperature was up to 70℃, the content of each substance came to turn towards an extremely low level, while the co-pigmentation got intensified significantly. And in this procession, the Cyanidin-XylosylRutinoside content kept decreasing with the increase of temperature.Thus, this study had laid preliminary foundation for further research on the role played by anthocyanin in the fruit of Schisandra chinensis color formation and the systemetic interpretation for coloration mechanism in the fruit of Schisandra chinensis. |
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