Study on the extraction and stability of anthocyanins from edible rose

The optimal conditions for anthocyanins extraction from edible rose were investigated using absorbance value as an indicator:10% citric acid as extraction solution,solid-liquid ratio1:10,50℃ extraction for 1.5h.The stability of crude extract was systematically studied.Results showed that rose anthocyanins were extremely sensitive to pH.With pH increased,the maximum absorption wavelength of anthocyanins was red-shifted and color changed gradually from red to gray.The thermal stability of anthocyanins was excellent.However,the presence of Mg2+,VC,oxidants as well as reducing agents and exposure to light led to the structure damages of anthocyanins,which revealed the occurrence of degradation.The existence of Cu2+,Al3+,Ca2+,Na+ and sucrose could significantly improve the stability of anthocyanins mainly due to the copigmentation effect between anthocyanins and related components,while K+,Zn2+,Fe2+ and glucose had no visible impacts.