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Extraction of anthocyanins from mulberry wine lees

Qi Feng

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Abstract

Anthocyanins in mulberry wine lees was extracted with ethanol with HCl.In order to maximize the extraction of anthocyanins,single factor experiment design combined with response surface was employed.The optimum extraction conditions were as follows: extraction temperature 80℃,extraction time 150.3min and solid-to-liquid ratio 1∶20.Under these conditions,the yield of anthocyanins was 1.89mg/g,which was 98.5% of the theoretically predicted value of 1.92mg/g.

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What this paper is about

Anthocyanins in mulberry wine lees was extracted with ethanol with HCl.In order to maximize the extraction of anthocyanins,single factor experiment design combined with response surface was employed.The optimum extraction conditions were as follows: extraction temperature 80℃,extraction time 150.3min and solid-to-liquid ratio 1∶20.Under these conditions,the yield of anthocyanins was 1.89mg/g,which was 98.5% of the theoretically predicted value of 1.92mg/g.

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Available abstract

Anthocyanins in mulberry wine lees was extracted with ethanol with HCl.In order to maximize the extraction of anthocyanins,single factor experiment design combined with response surface was employed.The optimum extraction conditions were as follows: extraction temperature 80℃,extraction time 150.3min and solid-to-liquid ratio 1∶20.Under these conditions,the yield of anthocyanins was 1.89mg/g,which was 98.5% of the theoretically predicted value of 1.92mg/g.

Key concepts: Lees, Wine, Extraction (chemistry), Anthocyanin, Yield (engineering), Chemistry, Food science, Chromatography

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