Study on microwave-assisted enzymatic extraction method of anthocyanins from purple cabbage

doi:10.14088/j.cnki.issn0439-8114.2021.10.025

Abstract

Abstract: Taking purple cabbage as the research object, the microwave-assisted enzymatic extraction method of anthocyanins was established.The results showed that microwave-assisted enzymatic extraction method showed higher extraction efficiency. The optimum conditions were temperature 50 ℃, enzyme dosage 1.1%, solid-liquid ratio 1∶15（g∶mL）, pH 7, microwave power 360 W, enzymolysis time 60 min, microwave time 3 min.

Key words: purple cabbage, anthocyanin, microwave-assisted enzymatic extraction method, extraction

CLC Number:

S635

MEN Mei-fu, LU Jia-cheng, ZHANG Xin, XIN Jian-hao. Study on microwave-assisted enzymatic extraction method of anthocyanins from purple cabbage[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(10): 124-128.

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