Research Article | OPEN ACCESS
Study on the Process of Extracting Natural Anthocyanin from Globe Amaranth Flower by Microbial Method
Yang Xuexin
School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China
Advance Journal of Food Science and Technology 2016 8:621-625
Received: June ‎8, ‎2015 | Accepted: July ‎8, ‎2015 | Published: March 15, 2016
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,
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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.
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