2007•Food Science and Technology InternationalRequires access

Study on the processing of the extraction of anthocyanin from the fruit of blueberry

Feng Ying

Abstract

The extraction of anthocyanin the fruits of blueberry using different solvent was studied and ethanol was the better solvent. Effects of ethanol concentration, ratio of material to liquid, extraction time, pH value and extraction temperature on anthocyanin were investigated. Optimum extraction processing parameter was determined as follow: ethanol concentration was 60%, ratio of material to liquid was 1g:15mL, extraction time was 120min, pH was 3, extraction temperature was 40℃, extration times was twice. Content of anthocyanin reached 358mg per 100g fresh fruit by the optimum extraction technology parameters.

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Available abstract

Key concepts: Anthocyanin, Extraction (chemistry), Solvent, Ethanol, Chemistry, Chromatography, Ethanol content, Solvent extraction