Abstract

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.

Keywords:

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

References

1. Assen, S., 2002. Co-pigmentation of anthocyanins in plant tissues and its effect on color [J]. Phytochem, 13(11):11-19.
   
2. Criston, R., 2002. Recent development in the function of anthocyanins in food products [J]. Food Chem., 25(3): 300-310.
   
3. Cui, J. and P. Sun, 2004. Research on procyanidins [J]. Food Sci. Technol., 34(2): 92-96.
   
4. Jiaying, M., 2001. Food Microbiology [M]. China Light Industry Press, Beijing, pp: 14-16.
   
5. Joseph, R., 2001. The effect of certain anthocyaninsin the fresh fruit on the rats [J]. Food Technol., 24(2): 454-473.
   
6. Nyman, N.A. and J.T. Kumpulainen, 2001. Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography [J]. J. Agr. Food Chem., 49(9): 4183-4187.
   CrossRef    
7. Ren, Y., H. Li, G. Bing et al., 2005. Natural food coloring-anthocyanins [J]. Food Sci., 16(7): 22-27.
   
8. Wang, X., 2000. Curcumin and purification methods [J]. J. Biol., 17(1): 36-37.
   
9. Wu, Q., 2003. Study on the extraction of red pigment from purple sweet potato progress [J]. Today Sci. Technol., 6(3): 43-44.
   
10. Xu, L., 2006. Herbal medicine has broad prospects for development [J]. Foreign Med., 11(1): 196-200.
    
11. Zhao, C. et al., 2000. The nutrition and health function of proanthocyanidin extracted from grape seed [J]. Chinese Food Hygiene, 12(6): 38-41.
    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.