Electrical Engineering Dept., Univ. of Nebraska, Lincoln, NE 68583-0726, USA.
J Food Sci. 2010 Aug 1;75(6):E323-9. doi: 10.1111/j.1750-3841.2010.01699.x.
This study was conducted to evaluate the effect of pulsed electric field (PEF) treatment on anthocyanin extraction from red cabbage using water as a solvent. Mashed cabbage was placed in a batch treatment chamber and subjected to PEF (2.5 kV/cm electric field strength; 15 micros pulse width and 50 pulses, specific energy 15.63 J/g). Extracted anthocyanin concentrations (16 to 889 microg/mL) were determined using HPLC. Heat and light stabilities of the control and PEF-treated samples, having approximately the same initial concentrations, were studied. PEF treatments enhanced total anthocyanin extraction in water from red cabbage by 2.15 times with a higher proportion of nonacylated forms than the control (P < 0.05). The heat and light stabilities of the PEF-treated samples and control samples were not significantly different (P > 0.05). Practical Application: An innovative pretreatment technology, pulsed electric field processing, enhanced total anthocyanin extraction in water from red cabbage by 2.15 times. Manufacturers of natural colors can use this technology to extract anthocyanins from red cabbage efficiently.
本研究旨在评估脉冲电场（PEF）处理对以水为溶剂从红甘蓝中提取花色苷的影响。将捣碎的甘蓝放入分批处理室中，并施加 PEF（2.5 kV/cm 电场强度；15 微秒脉冲宽度和 50 个脉冲，比能 15.63 J/g）。使用 HPLC 测定提取的花色苷浓度（16 至 889 微克/毫升）。研究了具有近似初始浓度的对照和 PEF 处理样品的热稳定性和光稳定性。PEF 处理将红甘蓝在水中的总花色苷提取量提高了 2.15 倍，并且比对照具有更高比例的非酰化形式（P<0.05）。PEF 处理样品和对照样品的热稳定性和光稳定性没有显著差异（P>0.05）。实际应用：一种创新的预处理技术，即脉冲电场处理，将红甘蓝在水中的总花色苷提取量提高了 2.15 倍。天然色素的制造商可以使用这项技术从红甘蓝中高效地提取花色苷。
