Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

International Journal of Molecular Sciences

Chunhui Ma²  Lei Yang¹  Fengjian Yang²  Wenjie Wang²  Chunjian Zhao² 

[1] State Engineering Laboratory for Bioresource Eco-Utilization, Northeast Forestry University, Harbin 150040, China;

关键词: Schisandra chinensis;    anthocyanins;    Box-Behnken Design;    content stability;    color stability;    ultrasound treatment;    microwave treatment;    ultraviolet irradiation;   

DOI  :  10.3390/ijms131114294

来源: mdpi

【 摘 要 】

In this work, a multivariate study based on Box-Behnken Design was used to evaluate the influence of three major variables affecting the performance of the extraction process of Schisandra chinensis anthocyanins. The optimum parameters were 5.5 h extraction time; 1:19 solid-liquid ratio and 260 r/min stirring rate, respectively. The extraction yield of anthocyanins was 29.06 mg/g under the optimum conditions. Moreover, many factors on the impact of heating, ultrasound, microwave treatment and ultraviolet irradiation on content and color stability of anthocyanins from Schisandra chinensis fruit were investigated. The results show that thermal degradation reaction of anthocyanins complies with the first order reaction kinetics, and the correlation coefficient is greater than 0.9950 at 40–80 °C. Ultrasound and microwave treatment has little effect on the stability of anthocyanins, and the extraction time of ultrasound and microwave should be no more than 60 min and 5 min, respectively. The anthocyanins degradation effect of UVC ultraviolet radiation is greater than UVA and UVB; after 9 h ultraviolet radiation, the anthocyanins content degradation of UVC is 23.9 ± 0.7%, and the ΔE* was changed from 62.81 to 76.52 ± 2.3. Through LC-MS analysis, the major composition of Schisandra chinensis anthocyanins was cyanidin-3-O-xylosylrutinoside.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.