Anthocyanin Extraction Conditions Screening and Stability Analysis of Purple Tomato

Abstract:

In this study，the content of anthocyanin in fruit was determined by purple tomato，and the extraction conditions were optimized. Based on the relative content of anthocyanin，through the single factor and orthogonal test extraction，the effect of methanol concentration，extraction time and extraction temperature were analyzed. Analysis of the effects of light，temperature，pH and metal ions on the purple tomato extract anthocyanin. Based on single factor and orthogonal tests，the optimum extraction was achieved with 80% methanol concentration at 30 ℃ for 2 hours. Light，temperature，pH value，certain metal ions could have a significant impact on the anthocyanin extracts. Light intensity and temperature were associated with anthocyanin content showed a negative correlation. pH value in the acidic range of the internal anthocyanins less affected. Mg2+，Ca2+，Al3+，Na+，Mn2+ in the extraction process to protect and improve the anthocyanin，and Zn2+，Cu2+，but reduces the amount of anthocyanin extract. The conclusions provided a basis，which was simple rapid and efficient determination of the purple tomato fruit anthocyanin content.