content and color stability of anthocyanins isolated from schisandra chinensis fruit内容和颜色稳定性的花青素分离五味子属对水果.pdfVIP
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content and color stability of anthocyanins isolated from schisandra chinensis fruit内容和颜色稳定性的花青素分离五味子属对水果
Int. J. Mol. Sci. 2012, 13, 14294-14310; doi:10.3390/ijms131114294 OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit Chunhui Ma, Lei Yang *, Fengjian Yang, Wenjie Wang, Chunjian Zhao and Yuangang Zu * State Engineering Laboratory for Bioresource Eco-Utilization, Northeast Forestry University, Harbin 150040, China; E-Mails: mchmchmchmch@163.com (C.M.); yangfj@ (F.Y.); wjwang225@ (W.W.); zcjsj@163.com (C.Z.) * Authors to whom correspondence should be addressed; E-Mails: ylnefu@163.com (L.Y.); zygnefu@163.com (Y.Z.); Tel.: +86-451-8219-1387 (Y.Z.); Fax: +86-451-8210-2082 (Y.Z.). Received: 13 September 2012; in revised form: 13 October 2012 / Accepted: 15 October 2012 / Published: 5 November 2012 Abstract: 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 anthocy
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