Extraction, Purification, Microcapsulation And Application Of Mulberry Anthocyanins

Mulberry fruits contain a lot of natural water-soluble pigment——anthocyanins, which have much health care efficacy such as antithrombus, antioxidant, anti-cancer, neuroprotection and anti-obesity. Scholars at home and abroad pay much attention to mulberry anthocyanins, because not only it has attractive color and non-toxic but also has a variety of pharmacology and health care efficacy. Therefore, as a kind of natural pigment, mulberry anthocyanins will has a broad prospect of application in field of food, cosmetics and pharmaceutical industry. Mulberry fruits planted in Guizhou were used as local residents' s favourite fruits and traditional medicinal materials. However, There are few reports of studies on the extraction, purification, determination of components and application of such fruits planted in Guizhou. In this paper, The fresh Da-10 mulberry fruits(Morus atropurpurea Roxb) planted in Rong Jiang county, Guizhou, were used as raw material, a systematic study on the extraction and purification process, determination of components, antioxidative activity and microcapsulation of mulberry anthocyanins were carried out. The main conclusions were summarized as follows:1?Anthocyanin was extracted from mulberry fruits by acidic ethanol under the condition of ultrasound-assisted extraction. The optimal extraction conditions were obtained by single factor experiment and response surface methodology for ultrasound-assisted extraction mulberry fruits include 60% ethanol contains citric acid(p H=2.0), solid-to-liquid ratio 1:10(w/v), extraction time 35 min, extraction temperature 53?, and the installation of the condenser tube was extracted 2 times under reflux conditions. The p H-differential method calculated anthocyanins content in mulberry fruits was 259.50 mg/100 g.2?The static adsorption and desorption capacities of AB-8, D101 and polyamide resin to mulberry anthocyanins were compared, and it was found that the best adsorption and desorption resin was D101. Through dynamic experiment conditions optimization, the best purification conditions of mulberry anthocyanins were as follows: 1.0 m L anthocyanins concentration were directly sample with 0.88 g D101 resin, 0.7 m L/min sample flow rate, 4.41 m L distilled water to remove sugar, 3.68 m L 95% ethanol as elution solution, extracted with ethyl acetate four times to remove fat-soluble substances. As determined by HPLC mulberry anthocyanins purity 22.96%, and the recovery of anthocyanins was 89.7%.3?The identification of the mulberry anthocyanins employed UV-Visible, IR and HPLC method. Through the standard of cyanidin-3-glucoside ?UV-Vis data and reference literature to determine mulberry fruits Da-10 planted in Rong Jiang county contains two anthocyanins. Two anthocyanins were identified as cyanidin-3-glucoside(66.39%), cyanidin-3-rutinoside(33.61%).4?Evaluation the antioxidant activity of mulberry anthocyanins by scavenging DPPH free radical. the IC50 value of mulberry crude extracts, purified, ethyl acetate extracts and commercial mulberry extracts were 985, 106, 32 and 31 ?g/m L, which showed that four kinds of mulberry anthocyanins samples of DPPH radical scavenging ability descending order as follows: commercial mulberry extracts(32.38%) > ethyl acetate extracts(22.97%) > purified(14.78%) > crude extracts(0.57%), indicating that the antioxidant capacity of mulberry anthocyanins content was positively correlated.5?The microcapsulation of mulberry anthocyanins by spray drying was optimized by response surface methodology. The optimal microcapsulation conditions for mulberry anthocyanins were gum Arabic-to-maltodextrin ratio 2:3, core-to-wall material ratio 1:9, total solids content 20%, air inlet temperature 183?, feed flow rate 3.3 m L/min, nozzle tip diameter 0.7 mm and a nozzle cleaning 2 times/min, 95.69% of mulberry anthocyanins could be embedded. mulberry anthocyanins microcapsules no special smell as a red powder, dissolved in warm water. Scanning electron microscopic(SEM) observations showed that the surface of microcapsulated mulberry anthocyanins without cracks and holes.