The study on extraction process of anthocyanin of blackcurrant pomace by pectin enzymolysis

Objective: To determine the optimum extraction technology for enzymatic hydrolysis extraction anthocyanin from blackcurrant pomace. Methods: The orthogonal test was used to determine the optimum extraction technology for pectinase enzyme extraction anthocyanin from blackcurrant pomace. Results: The optimum experimental conditions were as follow: temperature 50℃,amount of enzyme 1. 8% of material,ratio of raw material to solvent 1: 8( g: m L),enzymatic time 80 min,p H value of 3. 0,solid- liquid ratio on the extraction rate greatest impact. Under these conditions,the extraction rate of blackcurrant poace anthocyanin was 82. 36%. Conclusion: The pectinase enzymolysis extraction technology can fully extract anthocyanin of blackcurrant pomace.