Extraction of Mulberry Anthocyanin with Assistance of Microwave

Abstract:

The method for extraction of mulberry anthocyanin with assistance of microwave was studied systematically and the extraction condition was optimized by response surface methodology. The results showed that the optimum extraction conditions were as follows: 0.1% HCl - 55% ethanol was as extraction solvent, the extraction time was 267 s and the ratio of solid to liquid was 1:30. Under these conditions, the actual yield of anthocyanin was 2.098 mg/g. In addition, the order of factors effecting extraction of mulberry anthocyanin with assistance of microwave from big to small was the extraction time, the concentration of extraction solvent and the ratio of solid to liquid.

• Periodical: Advanced Materials Research (Volumes 610-613)
• Pages: 3556-3561
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.610-613.3556
• Online since: December 2012
• Authors: Yong Zuo, Yang Li, Chang Qing Zhao, Hui Xie, Feng Qi, Li Ping Liu, Jing Zhang
• Keywords: Anthocyanin, Microwave, Mulberry Wine Lees, Response Surface Methodology (RSM)

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