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KMID : 1007520100190041047
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Food Science and Biotechnology
2010 Volume.19 No. 4 p.1047 ~ p.1053
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Optimization on Anthocyanins Extraction from Wine Grape Skins Using Orthogonal Test Design
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Li Zheng
Pan Qiuhong
Cui Xiangyun
Duan Changqing
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Abstract
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To optimize the extraction of anthocyanins from grape skins, orthogonal test with 4 factors and 3 levels was designed and the analysis of extracts was conducted using high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The results showed that the optimal extraction for obtaining the highest amounts of anthocyanins was carried out by formic acid/methanol solvent (5/95, v/v), with ultrasonication for 10 min, extraction temperature at 25oC, and extraction time for 1.5 hr. The precision and accuracy of this method were established. This work will provide a basis for further study involving in anthocyanins of grape berries.
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KEYWORD
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grape skin, anthocyanin, extraction method, orthogonal test
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