Study On Extraction,Purification And Active Components Of Anthocyanin In Lycium Ruthenicum Murr

Lycium ruthenicum Murr.is a perennial shrub of the genus Solanaceae.It is mainly distributed in Gansu,Ningxia,Qinghai and other places in China.It belongs to the medicine and food homologous plant.Its mature fruits are rich in anthocyanins.therefore,Therefore,it has a certain degree of anti-oxidation and anti-cardio-cerebrovascular diseases and therefore it is well known.In this paper,the dried fruit of the black currant was used as the raw material,and the anthocyanins were subjected to extraction,purification process optimization,stability study and antioxidant activity research.The main conclusions were as follows:?1?Ultrasound-assisted and enzymatic extraction of anthocyanins from R.edulis was performed.Response surface optimization experiments were designed on the basis of single-factor experiments.The optimum conditions for the two extraction methods were as follows:liquid to material ratio 20.4:1 mL/g,ultrasonic extraction temperature 48°C,ultrasonic extraction time 24.8 min,ethanol concentration 79%.The anthocyanin content of the black fruit anthraquinone extracted under this condition was?14.999±0.014?mg/g;the amount of enzyme added was 0.10%,the extraction time was 1.05 h,the ethanol concentration was 80%,and the ratio of liquid material to material was 21:1?m L/g?.At an extraction temperature of 49°C,the anthocyanidin content of the extract was?24.675±0.027?mg/g.?2?Selecting AB-8 from three kinds of macroporous resins is the most suitable macroporous resin for black fruit anthocyanins.By measuring the static adsorption and desorption capacity of AB-8 macroporous resin under different conditions,the best static state is obtained.Adsorption and desorption conditions are as follows:the adsorption equilibrium time was 4 h,the desorption equilibration time was 5 h,the sample concentration was 60 mg/L,the sample solution pH was 3,and the ethanol concentration was 80%and the pH was 3 when eluted.The optimum dynamic adsorption and desorption conditions were:adsorption flow rate 2 m L/min,desorption flow rate 1 m L/min.The anthocyanin color value increased from the original 10.2 to 127.?3?The stability of the anthocyanins in the black fruit anthraquinone was studied.The results showed that the preservation and processing of the anthocyanins in the black fruit anthraquinone should be carried out in the dark and within 60°C.Some metal ions,such as Al³⁺,Na⁺,Mn²⁺,etc.,are suitable for the black fruit amaranth.The glycoside has the effect of enhancing the color and increasing its stability.A few metal ions,such as Fe²⁺,have a destructive effect on the anthocyanins of the black fruit anthraquinone.?4?The invitro antioxidative activity of anthocyanins from the fruit of Lycium ruthenicum Murr.showed that the antioxidant activity,DPPH free radical scavenging ability and scavenging ability of anthocyanins were stronger than those of VC,but the ability of anthocyanins of black fruits to scavenge superoxide anion radicals is weaker than that of VC.