Study on Enzymatic Extraction of Anthocyanins from Blackcurrant Marc

Through experiments,the optimum conditions of enzymatic extraction of anthocyanin from blackcurrant(Ribes nigrum L.)marc,using cellulase were as follows:temperature 50 ℃,time 100 min,ratio of marc to solvent 1 ∶9,amount of enzyme 1 % of material,pH value of enzyme solution 5.0,the extraction rate of anthocyanin was 86.63 %.Using pectinase,the optimum conditions were:temperature 50 ℃,time 120 min,ratio of marc to solvent 1 ∶8,amount of enzyme 1.4 % of material,pH value of enzyme solution 3.5,the extraction rate of anthocyanin was 91.09 %.The extraction effect of pectinase is better than that of cellulase.