School of Medicine, University of Tasmania, 17 Liverpool St, Hobart, Australia.
Central Science Laboratory, University of Tasmania, Churchill Avenue, Sandy Bay, Australia.
Food Chem. 2018 Aug 1;256:280-285. doi: 10.1016/j.foodchem.2018.02.137. Epub 2018 Feb 27.
The influence of process parameters on the extraction of anthocyanins from the edible portion of fresh, sweet cherry were investigated. The optimal extraction time and temperature were determined as 90 min and 37 °C, respectively. A solvent/solid ratio of 10 mL/g using 100% acidified solvent resulted in the greatest anthocyanin yield. No significant difference was observed between the use of methanol or ethanol as the extraction solvent. Ultra Performance Liquid Chromatography-MS analysis of the extract identified four anthocyanins, with cyanidin-3-rutinoside and peonidin-3-rutinoside accounting for over 95% of the anthocyanin content, while cyanidin-3-glucoside and pelargonidin-3-rutinoside accounted for the remaining 5%. 244 mg/100 g fresh weight total anthocyanins were determined in the fresh cherries using the optimal extraction conditions.
研究了工艺参数对新鲜甜樱桃可食用部分花色苷提取的影响。确定最佳提取时间和温度分别为 90min 和 37°C。使用 100%酸化溶剂，溶剂/固比为 10mL/g，花色苷得率最高。甲醇或乙醇作为提取溶剂，其效果无显著差异。采用超高效液相色谱-质谱分析提取物，鉴定出四种花色苷，其中矢车菊素-3-芸香糖苷和芍药素-3-芸香糖苷占花色苷含量的 95%以上，而矢车菊素-3-葡萄糖苷和天竺葵素-3-芸香糖苷占剩余的 5%。采用最佳提取条件，从新鲜樱桃中测定出 244mg/100g 鲜重总花色苷。
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