Lijia An
Abstract
The extraction of anthocyanin from cultivated blueberry was studied in this paper. It showed that the optimal methanol concentration, extraction time, extraction temperature, pH and the ratio of solid to liquid were 80 %, 1 h, 40 ℃, 2 and 1:15, respectively, under which the yield of the extracted anthocyanin was 78.2 %.
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The extraction of anthocyanin from cultivated blueberry was studied in this paper. It showed that the optimal methanol concentration, extraction time, extraction temperature, pH and the ratio of solid to liquid were 80 %, 1 h, 40 ℃, 2 and 1:15, respectively, under which the yield of the extracted anthocyanin was 78.2 %.
Key concepts: Anthocyanin, Extraction (chemistry), Yield (engineering), Chemistry, Methanol, Chromatography, Food science, Botany