Optimization of Microwave‐Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC‐ESI‐MS

Journal of Food Science - Tập 77 Số 1 - 2012
Tangbin Zou1, Dongliang Wang1, Honghui Guo1, Yanna Zhu1, Xiaoqin Luo1, Fengqiong Liu1, Wenhua Ling1
1Authors Zou, Wang, Zhu, Luo, Liu, and Ling are with Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Dept. of Nutrition, School of Public Health, Sun Yat-sen Univ. (Northern Campus), Guangzhou 510080, China. Author Guo is with Dept. of Food Science, Yingdong College of Bioengineering, Shaoguan Univ., Shaoguan 512000, China.

Tóm tắt

Abstract:  Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. This study aims to optimize the microwave‐assisted extraction (MAE) conditions of anthocyanins from mulberry (M. atropurpurea Roxb.) using response surface methodology (RSM). A Box–Behnken experiment was employed in this regard. Methanol concentration, microwave power, and extraction time were chosen as independent variables. The optimized conditions of MAE were as follows: 59.6% acidified methanol, 425 W power, 25 (v/w) liquid‐to‐solid ratio, and 132 s time. Under these conditions, 54.72 mg anthocyanins were obtained from 1.0 g mulberry powder. Furthermore, 8 anthocyanins were identified by high‐performance liquid chromatography‐electrospray ionization‐mass spectrometry (HPLC‐ESI‐MS) in mulberry extract. The results showed that cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside are the major anthocyanins in mulberry. In addition, in comparison with conventional extraction, MAE is more rapid and efficient for extracting anthocyanins from mulberry.

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Journal of Food Science

Tập 77 Số 1

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