Abstract: The fruits of Vitis amurensis cv. ‘Shuanghong’ were extracted using ultra-high pressure technique to obtain anthocyanins. The extraction process was optimized by response surface methodology. High performance liquid chromatography (HPLC) was applied to analyze the types and contents of anthocyanidins. The optimal extraction parameters that provided maximum yield of anthocyanins of (0.304±0.007) g/100 g were determined as follows: liquid/material ratio of 8.5:1 (mL/g), extraction pressure of 200 MPa and pressure-holding time of 2 min, which was 26.7% higher than that ((0.24±0.005) g/100 g) obtained with the traditional heat extraction method. The anthocyanins in Amur grapes mainly included delphinidin, cyanidin, petunidin, peonidin and malvidin. Their contents were 51.03, 19.30, 13.54, 3.00, and 99.91 mg/100 g, respectively. The HPLC analysis of anthocyanins components provided a theoretical basis for further development and utilization of pigment from Vitis amurensis.

Key words: Vitis amurensis, anthocyanins, ultra-high pressure extraction, component analysis