Study On Extraction Technology Of Anthocyanin From Mulberry

Mulberry is rich in anthocyanins,and there are many kinds of extraction process.This paper studies the differences between supercritical CO2 extraction(SFE)and microwave assisted extraction(MAE)in the effect of the extraction of Mulberry Anthocyanins.The purpose is to provide a reference for the choice of suitable extraction technology of mulberry anthocyanins.Experimental results show that,Mulberry anthocyanin content and antioxidant capacity of two kinds of extraction technology,the results showed that the anthocyanin content and antioxidant capacity of SFC were better than that of MAE.Used the response surface methodology for analyze,the effects of MAE and SFE on anthocyanin extraction and their interaction were studied.Through the optimized process to extract anthocyanin,the extraction rate and antioxidant activity of crude extracts in two different processes were studied:Influence of process conditions of MAE on anthocyanin extraction rate:Material ratio>Power>Time>Ethanol concentration.The optimized process parameters for liquid ratio 1:16,time 50s,power 600W,ethanol concentration 70%.Anthocyanin extraction rate 81.5%,DPPH radical scavenging rate 76.7%.Influence of process conditions of SFE on anthocyanin content:Time>Pressure>Temperature.The optimized process parameters for pressure 31 MPa,time 80 min,the temperature was 40?.Anthocyanin extraction rate 83.1%,DPPH radical scavenging rate 84.3%.The experimental results show that:The difference between the verification value and the expected value of the response model is very small,which indicates that the model is reliable.In this paper,the thermal stability and storage stability of two kinds of extracts were also determined,and analyzed of differences in their anthocyanin stability by establishing degradation model:(1)Through the establishment of thermal degradation kinetic model of the anthocyanins extracted by different methods,the results showed that the stability of Anthocyanins extracted by SFE was the best,and that of MAE took the second place,solvothermal extraction of anthocyanin stability was the worst.With sugar concentration increases,the thermal stability of anthocyanin mulberry deteriorated.(2)Under light?aerobic and adding preservatives conditions,storage stability of anthocyanin extracted by SFE are better than which extracted by MAE;The stability of anthocyanins in hydrochloric acid immersion was better than that of organic acid.