Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear

doi:10.7506/spkx1002-6630-200908018

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 97-100.doi: 10.7506/spkx1002-6630-200908018

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Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear

CHEN Hua1，XIN Guang1.2,*，ZHANG Bo1，YANG Jia-ying1

(1. Department of Chemistry, Anshan Normal University, Anshan 114007, China；
2. Institute of Applied Ecology. Chinese Academy of Sciences, Shenyang 110016, China)

Received:2008-06-14 Revised:2008-11-09 Online:2009-04-15 Published:2010-12-29
Contact: XIN Guang1.2,* E-mail:xguang212@163.com

Abstract

Abstract:

Objective: To explore the extraction technology of anthocyanidin from red peel of Nanguo pear in Anshang city of Liaoling province. Methods: Effects of several factors, such as extraction solvent composition, extraction times, temperature, extraction time, ratio of material to extraction solvent and pH value of extraction solvent on anthocyanidin yield, and then other four key factors except extraction solvent composition and extraction times were optimized through orthogonal test. Results: The optimum extraction process of anthocyanidin is as following: extracting red peel of Nanguo pear with 0.1% HCl-methanol solution at pH 4.0 at a ratio of material to extraction solvent of 1:4 twice at 50 ℃ for 240 min, and under the above process the anthocyanidin yield reaches 40 mg/g. Conclusion: This extraction technique is simple and reasonable, and the detected data are credible.

Key words: red peel of Nanguo pear, anthocyanidin, orthogonal test, extraction

CLC Number:

Q949. 95

CHEN Hua1，XIN Guang1.2,*，ZHANG Bo1，YANG Jia-ying1. Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear[J]. FOOD SCIENCE, 2009, 30(8): 97-100.

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Optimization of Extraction Technique of Anthocyanidin from Red Peel of Nanguo Pear

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