Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit
Abstract
:1. Introduction
2. Results and Discussion
2.1. Extraction pH
2.2. Optimization of Extraction Parameters by Box-Behnken Design (BBD)
2.3. Content and Color Stability of S. chinensis Fruit Anthocyanins
2.3.1. Effect of Heating on Content and Color Stability of Anthocyanins
2.3.2. Effect of Ultrasound on Content and Color Stability of Anthocyanins
2.3.3. Effect of Microwave on Content and Color Stability of Anthocyanins
2.3.4. Effect of Ultraviolet Irradiation on Content and Color Stability of Anthocyanins
2.3.5. LC-MS Analysis of S. chinensis Major Anthocyanins
3. Experimental Section
3.1. Material
3.2. Methods
3.2.1. The Extract Samples Preparation
3.2.2. Total Monomeric Anthocyanins (TMA)
3.2.3. Colorimetric Study
3.2.4. LC-UV-ESI-MS Analysis
4. Conclusions
Acknowledgments
- Conflict of InterestThe authors declare no conflict of interest.
References
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Run | Factor A | Factor B | Factor C | Response |
---|---|---|---|---|
Extraction time (h) | Solid-liquid ratio (g/mL) | Stirring rate (r/min) | Extraction yield (mg/g) | |
1 | 3.0 | 1:20 | 240 | 26.43 |
2 | 3.0 | 1:15 | 180 | 23.86 |
3 | 3.0 | 1:10 | 240 | 20.37 |
4 | 5.0 | 1:20 | 300 | 29.13 |
5 | 5.0 | 1:15 | 240 | 28.61 |
6 | 7.0 | 1:10 | 240 | 28.33 |
7 | 7.0 | 1:15 | 300 | 28.92 |
8 | 7.0 | 1:20 | 240 | 29.30 |
9 | 5.0 | 1:15 | 240 | 28.60 |
10 | 5.0 | 1:10 | 300 | 27.97 |
11 | 5.0 | 1:20 | 180 | 28.84 |
12 | 5.0 | 1:10 | 180 | 25.66 |
13 | 5.0 | 1:15 | 240 | 28.60 |
14 | 5.0 | 1:15 | 240 | 28.67 |
15 | 5.0 | 1:15 | 240 | 28.65 |
16 | 3.0 | 1:15 | 300 | 24.25 |
17 | 7.0 | 1:15 | 180 | 28.77 |
Source | Sum of squares | Df | Mean square | F-value | p-Value |
---|---|---|---|---|---|
Model b | 95.74 | 9 | 10.64 | 45.56 | <0.0001 |
A | 52.07 | 1 | 52.07 | 223.02 | <0.0001 |
B | 16.16 | 1 | 16.16 | 69.21 | <0.0001 |
C | 1.23 | 1 | 1.23 | 5.28 | 0.0552 |
AB | 6.48 | 1 | 6.48 | 27.74 | 0.0012 |
AC | 0.014 | 1 | 0.014 | 0.062 | 0.8110 |
BC | 1.02 | 1 | 1.02 | 4.37 | 0.0749 |
A2 | 16.58 | 1 | 16.58 | 71.00 | <0.0001 |
B2 | 1.20 | 1 | 1.02 | 5.15 | 0.0576 |
C2 | 0.15 | 1 | 0.15 | 0.66 | 0.4423 |
Linear | 27.91 | 9 | 3.10 | 3010.56 | <0.0001 |
2FI | 20.40 | 6 | 3.40 | 3300.38 | <0.0001 |
Quadratic | 1.63 | 3 | 0.54 | 527.60 | <0.0001 |
Cubic | 0.00 | 0 | - | - | - |
Residual | 1.63 | 7 | 0.23 | - | - |
Lack of fit | 1.63 | 3 | 0.54 | 527.60 | <0.0001 |
Pure Error | 4.12 × 10−3 | 4 | 1.03 × 10−3 | - | - |
Cor Total | 97.38 | 16 | - | - | - |
Index marka | Values |
---|---|
Std. Dev. | 0.48 |
Mean | 27.35 |
C.V. % | 1.77 |
PRESS | 26.09 |
R-Squared | 0.9832 |
Adjust R-Squared | 0.9616 |
Predicted R-Squared | 0.7321 |
Adequacy Precision | 23.128 |
Temperature (°C) | First-order kinetic equation | Kinetic constant (k) | Correlation coefficient (r) |
---|---|---|---|
40 | Y = − 0.0057 X + 1.0066 | 0.0057 | 0.9988 |
50 | Y = − 0.0148 X + 1.0165 | 0.0148 | 0.9982 |
60 | Y = − 0.0248 X + 1.0242 | 0.0248 | 0.9989 |
70 | Y = − 0.0298 X + 1.0140 | 0.0298 | 0.9969 |
80 | Y = − 0.0604 X + 1.0305 | 0.0604 | 0.9974 |
Treat time of ultrasonication (min) | C/C0a ± SD b (%) | ΔE* c ± SD b |
---|---|---|
0 | 1.000 | 62.81 |
10 | 98.0 ± 0.7 | 65.17 ± 2.5 |
20 | 97.0 ± 0.7 | 65.82 ± 2.6 |
30 | 96.0 ± 0.5 | 66.35 ± 1.7 |
40 | 96.0 ± 0.4 | 66.45 ± 2.5 |
50 | 96.0 ± 0.7 | 66.54 ± 2.4 |
60 | 95.0 ± 0.6 | 66.95 ± 1.7 |
70 | 94.0 ± 0.6 | 67.38 ± 2.4 |
80 | 94.0 ± 0.6 | 67.86 ± 2.6 |
90 | 93.0 ± 0.4 | 67.88 ± 2.7 |
Treat time of microwave (min) | C/C0a± SDb(%) | ΔE* c± SDb |
0 | 1.000 | 62.81 |
5 | 95.0 ± 0.6 | 67.79 ± 2.6 |
10 | 94.0 ± 0.7 | 67.92 ± 2.4 |
15 | 93.0 ± 0.8 | 68.57 ± 2.7 |
20 | 93.0 ± 0.4 | 68.90 ± 2.7 |
25 | 92.0 ± 0.4 | 69.07 ± 2.4 |
30 | 91.0 ± 0.5 | 69.26 ± 2.4 |
35 | 91.0 ± 0.6 | 69.86 ± 1.7 |
40 | 90.0 ± 0.7 | 70.49 ± 1.5 |
45 | 90.0 ± 0.8 | 70.65 ± 2.5 |
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
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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. https://doi.org/10.3390/ijms131114294
Ma C, Yang L, Yang F, Wang W, Zhao C, Zu Y. Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit. International Journal of Molecular Sciences. 2012; 13(11):14294-14310. https://doi.org/10.3390/ijms131114294
Chicago/Turabian StyleMa, Chunhui, Lei Yang, Fengjian Yang, Wenjie Wang, Chunjian Zhao, and Yuangang Zu. 2012. "Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit" International Journal of Molecular Sciences 13, no. 11: 14294-14310. https://doi.org/10.3390/ijms131114294