Citation: | Study on the extraction methods of anthocyanins in plants[J]. Science and Technology of Food Industry, 2013, (02): 395-399. DOI: 10.13386/j.issn1002-0306.2013.02.032 |
[1] |
Bolivar A C, Luis C.Stability of Anthocyanin-based Aqueous Extracts of Andean Purple Corn and Red-fleshed Sweet Potato compared to Synthetic and Natural Colarants[J].Food Chemistry, 2004, 86 (1) :69-77.
|
[2] |
de Pascual-Teresa Sonia, Moreno Diego A, Garcia-Viguera Cristina.Flavanols and Anthocyanins in Cardiovascular Health:A Review of Current Evidence[J].International Journal of Molecular Science, 2010, 32 (10) :1679-1703.
|
[3] |
Patras Ankit, Brunton Nigel P, O’Donnell Colm.Effect of thermal processing on anthocyanin stability in foods:mechanisms and kinetics of degradation[J].Trends in Food Science&Technology, 2010, 56 (21) :3-11.
|
[4] |
Gary Woodward, Paul Kroon, A edin Cassidy.Anthocyanin Stability and Recovery:Implications for the Analysis of Clinical and Experimental Samples[J].Agricultural Food Chemistry, 2009, 57 (12) :5271-5278.
|
[5] |
You Qi, Wang Baowu, Chen Feng.Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars[J].Food Chemistry, 2011, 125 (7) :201-208.
|
[6] |
Tonon Renata V, Brabet Catherine, Hubinger Miriam D.Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents[J].Food Research International, 2009, 43 (12) :907-914.
|
[7] |
Truong Van-Den, Deighton Nigel, Thompson Roger T.Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS[J].Journal of Agricultural and Food Chemistry, 2010, 34 (11) :404-410.
|
[8] |
耿敬章, 秦公伟, 张志健.超声波辅助提取樱桃中原花青素[J].中国食品添加剂, 2010 (4) :183-187.
|
[9] |
E Nicole Bridgers, Mari S Chinn, Van-Den Truong.Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars[J].Industrial Crops and Products, 2010, 32 (5) :613-620.
|
[10] |
B B Li, B Smith, M M Hossain.Extraction of phenolics from citrus peels:Solvent extraction method[J].Sep Purif Technol, 2006, 48 (11) :182-188.
|
[11] |
Lu Lizhen, Zhou Yuzhen, Zhang Yuqing.Anthocyanin extractsfrom purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro[J].International Journal of Food Science and Technology, 2010, 45 (18) :1378-1385.
|
[12] |
李春阳, 杨玉玲.紫心甘薯色素提取工艺研究[J].农产品加工·学刊, 2007, 32 (8) :43-46.
|
[13] |
Ganapathi Patil, M C Madhusudhan, B Ravindra Babu, et al.Extraction, dealcoholization and concentration of anthocyanin from red radish[J].Chemical Engineering and Processing, 2009, 48 (6) :364-369.
|
[14] |
张镜, 刁树平.海南蒲桃果实原花青素的提取[J].食品与发酵工业, 2012, 38 (1) :233-237.
|
[15] |
陈健, 孙爱东, 高雪娟, 等.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学, 2011, 32 (4) :82-86.
|
[16] |
G Spagna, R N Barbagallo, A Todaro, et al.A method for anthocyanin extraction from fresh grape skin[J].Italian Journal Food Science, 2003, 15 (3) :337-346.
|
[17] |
Mady Cissé, Philippe Bohuon, Falillou Sambe, et al.Aqueous extraction of anthocyanins from Hibiscus sabdariffa:Experimental kinetics and modeling[J].Journal of Food Engineering, 2012, 109 (18) :16-21.
|
[18] |
T Fuleki, F J Francis.Quantitative methods for anthocyanins:extraction and determination of total anthocyanin in cranberries[J].Food Science, 1968, 33 (10) :72-83.
|
[19] |
Y Sun, X Liao, Z Wang, et al.Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry[J].European Food Research and Technology, 2007, 225 (3) :511-523.
|
[20] |
Winny Routray, Valerie Orsat.Microwave-Assisted Extraction of Flavonoids:A Review[J].Food Bioprocess Technology, 2012, 32 (5) :409-424.
|
[21] |
G Spigno, D M De Faveri.Microwave-assisted extraction of tea phenols:a phenomenological study[J].Journal of Food Engineering, 2009, 93 (2) :210-217.
|
[22] |
Liazid A, Guerrero R F, Cantos E.Microwave assisted extraction of anthocyanins from grape skins[J].Food Chemistry, 2011, 124 (3) :1238-1243.
|
[23] |
Li Yuan, Han Li, Ma Ruijing.Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process[J].Journal of Food Engineering, 2012, 109 (2) :274-280.
|
[24] |
N P Seeram, L D Bourquin, M G Nair.Degradation products of cyanidin glycosides from tart cherries and their bioactivities[J].Journal of Agricultural and Food Chemistry, 2001, 49 (10) :4924-4929.
|
[25] |
Mao W H, Han L J.Optimization of microwave-assistedextraction of flavonoid from Radix astragali using response surface methodology[J].Separation Science and Technology, 2008, 43 (3) :671-681.
|
[26] |
Llompart M P, Lorenzo R A.Optimization of a microwave-assisted extraction method for phenol and methylphenol isomers in soil samples using a central composite design[J].The Analyst, 1997, 122 (3) :133-137.
|
[27] |
K Vilkhu, R Mawson, L Simons, et al.Applications and opportunities for ultrasound assisted extraction in the food industry-A review[J].Innovative Food Science&Emerging Technologies, 2008, 131 (9) :161-169.
|
[28] |
Corrales M, Toepfl S, Butz P.Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields:A comparison[J].Innovative Food Science&Emerging Technologies, 2008, 112 (9) :85-91.
|
[29] |
F Chemat, V Tomao, Virot S.Handbook of Food Analysis Instruments[M].New York:CRC Press, 2008:85-99.
|
[30] |
Adje Felix, Lozano Yves F, Lozano Paul.Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction[J].Industrial Crops and Products, 2010, 32 (3) :439-444.
|
[31] |
Tiwari B K, Patras A, Brunton N.Effect of ultrasound processing on anthocyanins and color of red grape juice[J].Ultrasonics Sonochemistry, 2010, 17 (3) :598-604.
|
[32] |
Fang Chen, Yang zhao.Optimization of ultrasoundassisted extraction of anthocyanins in red raspberries and identication of anthocyanins in extract using HPLC-MS[J].Ultrasound Sonochem, 2007, 86 (14) :767-778.
|
[33] |
Priscilla C Veggi, Diego T Santos, M Angela, et al.Anthocyanin extraction from Jabuticaba (Myrciariacauliflora) skins by different techniques:economic evaluation[J].Procedia-Food Science, 2011, 35 (1) :1925-1931.
|
[34] |
Fan G, Han Y, Gu Z, et al.Optimizing conditions for anthocyanins extraction from purple sweetpotato using response surface methodology (RSM) [J].Food Science and Technology, 2008, 41 (15) :155-160.
|
[35] |
Jeana K Monrad, Luke R Howard, Jerry W King, et al.Subcritical Solvent Extraction of Anthocyanins from Dried Red Grape Pomace[J].Agriculture Food Chemistry, 2010, 58 (7) :2862-2868.
|
[36] |
Petersson Erik, Liu Jiayin, Arapitsas Panagiotis.Pressurized hot water extraction of anthocyanins from red onion:A study on extraction and degradation kinetics[J].Abstracts of Papers of the American Chemical Society, 2010, 237 (19) :129-139.
|
[37] |
P Arapitsas, C Turner.Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage[J].Talanta, 2008, 74 (17) :1218-1223.
|