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Int. J. Mol. Sci. 2012, 13(11), 14294-14310; doi:10.3390/ijms131114294

Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

State Engineering Laboratory for Bioresource Eco-Utilization, Northeast Forestry University, Harbin 150040, China
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Received: 13 September 2012 / Revised: 13 October 2012 / Accepted: 15 October 2012 / Published: 5 November 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

In this work, a multivariate study based on Box-Behnken Design was used to evaluate the influence of three major variables affecting the performance of the extraction process of Schisandra chinensis anthocyanins. The optimum parameters were 5.5 h extraction time; 1:19 solid-liquid ratio and 260 r/min stirring rate, respectively. The extraction yield of anthocyanins was 29.06 mg/g under the optimum conditions. Moreover, many factors on the impact of heating, ultrasound, microwave treatment and ultraviolet irradiation on content and color stability of anthocyanins from Schisandra chinensis fruit were investigated. The results show that thermal degradation reaction of anthocyanins complies with the first order reaction kinetics, and the correlation coefficient is greater than 0.9950 at 40–80 °C. Ultrasound and microwave treatment has little effect on the stability of anthocyanins, and the extraction time of ultrasound and microwave should be no more than 60 min and 5 min, respectively. The anthocyanins degradation effect of UVC ultraviolet radiation is greater than UVA and UVB; after 9 h ultraviolet radiation, the anthocyanins content degradation of UVC is 23.9 ± 0.7%, and the ΔE* was changed from 62.81 to 76.52 ± 2.3. Through LC-MS analysis, the major composition of Schisandra chinensis anthocyanins was cyanidin-3-O-xylosylrutinoside.
Keywords: Schisandra chinensis; anthocyanins; Box-Behnken Design; content stability; color stability; ultrasound treatment; microwave treatment; ultraviolet irradiation Schisandra chinensis; anthocyanins; Box-Behnken Design; content stability; color stability; ultrasound treatment; microwave treatment; ultraviolet irradiation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Ma, C.; Yang, L.; Yang, F.; Wang, W.; Zhao, C.; Zu, Y. Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit. Int. J. Mol. Sci. 2012, 13, 14294-14310.

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