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Study on Microwave Extraction and Functional Properties of Anthocyanin Pigment from Black Kidney Bean

LI Ci-li

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Abstract

Using 95% ethanol and 1.5% hydrochloric acid (1:1) as soaking liquid, by single factor test and orthogonal test, the optimal microwave extraction conditions of anthocyanin pigment from black kidney bean are determined as follows: microwave power 500 W,extraction time 45 s, ratio of material to soaking liquid 1:20 and extraction times 3. Owing to the functional properties of the pigment, it can make food coloured with some antioxidant and bacteriostatic effects.

About this research paper

What this paper is about

Using 95% ethanol and 1.5% hydrochloric acid (1:1) as soaking liquid, by single factor test and orthogonal test, the optimal microwave extraction conditions of anthocyanin pigment from black kidney bean are determined as follows: microwave power 500 W,extraction time 45 s, ratio of material to soaking liquid 1:20 and extraction times 3. Owing to the functional properties of the pigment, it can make food coloured with some antioxidant and bacteriostatic effects.

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Available abstract

Using 95% ethanol and 1.5% hydrochloric acid (1:1) as soaking liquid, by single factor test and orthogonal test, the optimal microwave extraction conditions of anthocyanin pigment from black kidney bean are determined as follows: microwave power 500 W,extraction time 45 s, ratio of material to soaking liquid 1:20 and extraction times 3. Owing to the functional properties of the pigment, it can make food coloured with some antioxidant and bacteriostatic effects.

Key concepts: Anthocyanin, Pigment, Extraction (chemistry), Hydrochloric acid, Chemistry, Microwave, Antioxidant, Chromatography

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Study on Microwave Extraction and Functional Properties of Anthocyanin Pigment from Black Kidney Bean — Research Paper | ScholarLens