Study on the Process of Extracting Natural Anthocyanin from Globe Amaranth Flower by Microbial Method

Xue-Xin Yang

《Advance Journal of Food Science and Technology》 10卷8期 (2016/03) Pp. 621-625

並列摘要

Anthocyanin of globe amaranth flower could be implied in inflorescence or whole body. Anthocyanins have physiological functions such as scavenging free radicals, antitumor, beauty, has a broad application prospect in the field of food and medicine. Microbial wall-breaking method is used to extract gomphrena anthocyanins, studied the temperature, pH value, extraction time and solid-liquid ratio on the microbial degradation effect and using the orthogonal experiment method to establish the optimum extraction conditions. The experimental results show that the optimized extraction conditions of gomphrena anthocyanins is temperature 30°C, pH 4.0, extraction time of 72 h and solid-liquid ratio 1:12.

並列關鍵字

Anthocyanin ； globe amaranth flower ； microorganism wall-broken ； stability