CN100475802C - Method for preparing bayberry cyanidin extract, bayberry cyanidin extract and use thereof - Google Patents
Method for preparing bayberry cyanidin extract, bayberry cyanidin extract and use thereof Download PDFInfo
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The process of preparing bayberry cyaniding extract includes the following steps: 1. soaking fresh bayberry pulp in 1-10 times water solution of alcohol of 50-95 wt% concentration for over 4 hr; 2. filtering to eliminate alcohol and obtain medicine liquid; 3. regulating pH of the medicine liquid to 1-4 and adsorption in macroporous resin column; washing the column until the effluent becomes no color; 5. eluting with 20-95 wt% concentration water solution of alcohol and collecting the eluted liquid; and 6. filtering to recover alcohol and vacuum drying the eluted liquid at 40-80 deg.c. The present invention also discloses the quality standard and use as food and medicine colorizing agent of the prepared bayberry cyaniding extract.
Description
Technical field
The present invention relates to the extraction process field of effective ingredients in plant, specifically, is the extraction and the preparation of bayberry cyanidin extract.The invention still further relates to the composition and the quality standard thereof of bayberry cyanidin extract.
Background technology
Anthocyan has been the natural food Agent of internationally recognized safety non-toxic, and quantitative limitation is not done in the use to the anthocyanidin that derives from fruits and vegetables in European Community's pigment standard.But because each constituents in the various fruits and vegetables differs very unlike, anthocyan becomes to be grouped into also different, character instability in addition, and therefore, preparation technology differs greatly.Only there are radish red, red, the red three kinds of anthocyan natural food Agents of black soya bean of Pericarpium Vitis viniferae in China, and all less than 20 (by China's definition), purity is lower for main evaluation index look valency in the quality standard.The main evaluation index look of European Community's anthocyanidin valency is 30 (by China's definition), and purity is higher.But no matter domestic and international, all main pigment composition is not carried out assay, only use light absorption value to estimate the look valency, this Control of Internal Quality to the anthocyan natural food Agent is a kind of shortcoming.
The research of much the red bayberry pigment being carried out has been arranged in this area.Ma Yinhai etc. (Food science, 2004, Vol.25, p.112-113) No.7 discloses a kind of method of extracting the red bayberry haematochrome, mainly is to cross macroporous resin purification then by acid soak.This method is a kind of laboratory method, and resin wherein, leacheate, the used condition of wash-out are all followed method difference of the present invention.(15 volumes, pp.98-101) disclosed the centaurin separation method that use in a kind of laboratory, and the red bayberry haematochrome were studied 3 phases Lin Xuan etc. department of chemistry of Zhangzhou Normal College, August in 2002.Yet this method is a kind of very complicated laboratory-scale method for distinguishing, does not therefore have industrial significance of application.The document has also been described in the red bayberry haematochrome and has been contained centaurin, and the physico-chemical property of red bayberry haematochrome etc.Yet color is red → green → blue stainization to the pigment of describing in the document along with the increase of pH, and at Ye Riying, the pesticide herd product exploitation, 2000 the 1st is interim, thinks that pigment is the green variation that takes on a red color.In addition, be in easily, the natural product research and development, Vol.13, No.2 among the pp.59-62, thinks that this red pigments just reaches capacity for 34% time in the aqueous solution.
As mentioned above, the result difference of these researchs is very big, and reason is that component difference is big because extracting method is thick.Therefore, need a kind of extracting method of standard, obtain effective bayberry cyanidin, and the industrial examination criteria supporting with it.
In addition, the food and medicine tinting material has sizable importance in industrial application, and also is the common used in industry product.In recent years, for these tinting materials a lot of controversial issues has taken place, there have many food colorants commonly used in the past to be found to be to be harmful, for example may cause cancer etc.Therefore, for natural harmless food colorant the very big market requirement is arranged.
Summary of the invention
Therefore, an object of the present invention is to provide a kind of method for preparing bayberry cyanidin extract, the method comprising the steps of:
(a) aqueous ethanolic solution with the 50-95% weight of 1-10 times of fresh fruit weight soaks waxberry flesh more than 4 hours, preferred 12 hours;
(b) filter, remove ethanol, obtain soup;
(c) the gained soup is transferred to pH to 1-4, preferred pH1-2 crosses the macroporous resin adsorption post;
(d) washing post with water, is colourless to effluent liquid;
(e) with the aqueous ethanolic solution wash-out of 20%-95% weight, collect elutriant;
(f) filter, reclaim ethanol, the 40-80 ℃ of elutriant that vacuum-drying obtains.
In an embodiment aspect this, the aqueous ethanolic solution in the step (a) is 5 times of medicinal material weight.
In another embodiment aspect this, the aqueous ethanolic solution concentration in the step (a) is 90% weight.
In another preference aspect this, the ethanol in the step (e) is 30-85% weight preferably, is more preferably the aqueous solution of 50% weight.
In another preference aspect this, also comprise in the step (e) with high performance liquid chromatography (HPLC) under the 515nm wavelength, flow velocity 1.0ml/ minute, under 25 ℃, use acetonitrile: formic acid: water=10: 10: 100 detects the content of bayberry cyanidin composition Cyanidin-3-glucose.
Another aspect of the present invention, the bayberry cyanidin extract that provides aforesaid method to obtain.Wherein more than 40, the Cyanidin-content of 3-glucose in general extractive is 5-30% weight to bayberry cyanidin extract look valency (by China's definition).
Another aspect of the present invention provides the purposes of above-mentioned bayberry cyanidin extract, it is characterized in that, as the tinting material of food or medicine.
Embodiment
Red bayberry (Mynica rubra Sied.et Zucc) is a kind of common fruit.Used red bayberry is that the fairground is buied among the present invention.
Bayberry cyanidin extracting method of the present invention adopts ethanol as extracting reagent, use macroporous resin purification then, the condition of macroporous resin purification is different then with the thick leaching of the ethanol of routine or acid extraction, and elution requirement is also inequality, so physical and chemical parameter etc. has very big difference.
Recovery ethanol step in the step among the present invention (b) makes the soup that obtains concentrate, and effectively separates required component on the macroporous resin thereby can be adsorbed on.Recovery is undertaken by ordinary method, for example underpressure distillation etc.
Column chromatography of the present invention uses the macroporous resin adsorption post of various routines, can adopt various pharmaceutical grade macroporous adsorbent resins, and resin commonly used is a polarity vinylbenzene skeleton.Preferred resin is available from LSA-33, LSA-20 and the XDA-1 of Xi'an Lanxiao Sci-Tech Co., Ltd..Before use can first watering balance.Last sample, washing, elution speed is unrestricted, but preferably between 30-300ml/ minute, most preferably is 60ml/min.
Washings of the present invention can use polar solvent, and for example coupled columns such as deionized water washs.
Comprised the detection step among another embodiment of this aspect, this detection step is to use conventional HPLC (high performance liquid chromatography) in step (e) elution process, silicagel column etc. for example, Cyanidin in the elutriant-3-dextrose components is detected, the detection wavelength is 515nm, flow velocity is 1.0ml/ minute, under 25 ℃, and acetonitrile: formic acid: water=10: 10: 100.As in this elutriant, there not being Cyanidin-3-glucose peaks to occur proving that then its wash-out is complete.
Employed filtration unit can be various conventional filtration devices among the present invention (f).Filter paper vacuum suction filter for example, porous resin, molecular sieve, packed column etc.
The present invention extracts and looks for valency (China's definition) more than 40, is more than 5 times of conventional ethanol lixiviation process, and extraction efficiency reaches more than 60%, effective component yield is more than 0.2%, simultaneously, because operation steps is simple, do not have TLC, expensive step such as electrophoresis can be used for industrial production in enormous quantities.
The main component of the bayberry cyanidin extract that the present invention obtains is Cyanidin-3-glucose, and as tinting material, it does not have toxicity and side effect fully, therefore, is fit to very much industry and commercial tinting material as food and medicine.
Embodiment
The extraction of embodiment 1 bayberry cyanidin
1. material and instrument
Material: the red bayberry 50kg that the fairground, Suzhou is commercially available.
Resin: LSA-33, LSA-20 and XDA-1 are available from Xi'an Lanxiao Sci-Tech Co., Ltd.
Instrument: multi-function extractor (500L), Wujin, Changzhou Meng He pharmaceutical machine factory
2. extracting method:
Three batches of red bayberries (fairground is buied) stoning are respectively got meat, use 2 respectively, 5,90 of 9 times of fresh fruit amounts, 85,65% alcohol immersion extracts 12,8,4 hours, filter ethanol extract, reclaim ethanol, the raffinate thin up, filter, filtrate is transferred pH acidity to 1 respectively with hydrochloric acid, 3,5, cross macroporous resin LSA-33 respectively, LSA-20 and XDA-1 adsorption column, resin demand is 1/3 of a medicinal material amount, 1,2, soup washes post bed (flow velocity 300ml/min with water after having crossed the post bed, do not limit) be colourless to effluent liquid, use 30% respectively again, 50%, 85% ethanol elution to effluent liquid is colourless (flow velocity 200ml/min, 100ml/min, 50ml/min), to using high performance liquid chromatography post (reverse phase silica gel post, Dalian Chemiclophysics Inst., Chinese Academy of Sciences) under the 515nm wavelength, flow velocity 1.0ml/ minute, under 25 ℃, use acetonitrile: formic acid: water=detect the content of Cyanidin-3-glucose at 10: 10: 100, to its peak not occurring;
Collect ethanol eluate, filter, reclaim ethanol, 80 ℃ of water bath methods, 40-80 ℃ of vacuum drying gets bayberry cyanidin extract.
Three batches of about red bayberry fresh fruits of 50 kilograms are through extracting, and the final extraction yield of bayberry cyanidin is more than 60%, and yield is more than 0.2%.With detection Cyanidin-3-galactoside of State Standard of the People's Republic of China GB9992-88 (though this method is used for Semen sojae atricolor extract, but it is the method that is used to detect Cyanidin equally, and also be the solid that is used for after plant extract), find that the E value that detects bayberry cyanidin extract (is equivalent to the European Community and international food and agricultural organization look valency definition 400 greater than 40, cyanidin extract look valency is 300 in European Community's anthocyanidin standard), the results are shown in following table 1.
Three batches of bayberry cyanidins of table 1 extract pilot-scale experiment
Annotate: FAO and
Wherein A is an absorbancy, and W is sample quality (g), and E represents the look valency, the red strength of solution of C-red bayberry; L-cuvette sample path length, cm.
The look valency of three batches of extracts is all greater than 40 (China's standards).Cyanine rope extract yield is all more than 60%.
The quality inspection standard of embodiment 2 products:
Formulated the quality standard of bayberry cyanidin extract according to test agent in three batches, as follows:
This standard is applicable to that with red bayberry (Mynica rubra Sied.et Zucc) mature fruit be raw material, extracts extract through macroporous resin purification with ethanolic soln, the red-purple powder that makes through dense drying, in food and medicine industry as tinting material.Chemical name: Cyanidin-3-glucoside molecular formula: C
21H
21O
11Molecular weight: 449.39 (by the nineteen eighty-three international atomic weights)
1 technical requirements
1.1 outward appearance this product is the red-purple powder.
1.2 physics and chemistry requirement
Table 2
| Project | Index | Experimental technique |
| PH | 3.5～4.5 | 2.1 save 15 |
| 1％ E 525±5nm≥ 1cm | 40 | 2.2 joint |
| Cyanidin-3-glucoside, % 〉= | 5 | 2.3 save 20 |
| Moisture≤ | 8 | 2.4 joint |
| Ash content≤ | 5 | 2.5 joint |
| Arsenic (As), %≤ | 0.0002 | GB 8450 |
| Plumbous (Pb), %≤ | 0.0003 | GB 8449 |
| The residual divinylbenzene of macroporous resin, ug/kg≤ | 50 | 2.6 save 25 |
2 experimental techniques
2.1pH: sample is made into 1% aqueous solution measures with acidometer.
2.2 absorbancy: the about 0.1g of accurate title random sample product adds 50% ethanol constant volume to 100ml.Therefrom get 10ml, be settled to 100ml with 0.02M hydrochloric acid soln (PH3.0) again.Take out the diluent Wei in the 1cm cuvette, at wavelength 515 ± 5nm place, (PH3.0) is reference liquid with hydrochloric acid soln, measures its absorbancy (E) with spectrophotometer.
In the formula: the A-absorbancy; The red strength of solution of C-red bayberry; L-cuvette sample path length, cm.
Annotate: FAO and
The A-absorbancy claims random sample product constant volume to the 100ml measured in solution, cuvette thickness 1cm; The W-sample weighting amount, g.
2.3 Cyanidin-3-glucoside assay:
Measure with the HPLC method, moving phase is acetonitrile: formic acid: water 10: 10: 100, flow velocity are 1.0ml/min, and column temperature is 25 ℃, and the detection wavelength is 515nm.
2.4 moisture accurately takes by weighing sample 1g (accurately to 0.002g), places the weighing bottle of constant weight, in the bright about 4h of 105 ± 1 ℃ of baking ovens, cools off, weighs, to constant weight.
In the formula: moisture content in the X-sample, %; G1-weighing bottle application of sample product quality, g; Weighing bottle application of sample product quality after the G2-drying, g%; The G-sample quality, g.
2.5 ash content accurately takes by weighing sample 3g (accurately to 0.01g) and places the crucible of constant weight, first charing (about 300 ℃) moves in 800 ± 25 ℃ of muffle furnaces calcination again to constant weight.
In the formula: ash oontent in the X2-sample, %; G-ash content quality, g; The W-sample quality, g.This product is in Packing Intact, and under the unpacking situation, the quality guaranteed period is 1 year.
2.6 macroporous resin detection method of residues: precision takes by weighing trial-product 0.5g, and in the top set empty bottle, the accurate 5ml1% dissolve with methanol solution that adds is as need testing solution.In addition precision takes by weighing 1, and the 4-Vinylstyrene is an amount of, adds dissolve with methanol solution respectively and the reference substance storing solution that contains 1mg among every 1ml is made in dilution.It is an amount of that precision is measured above-mentioned storing solution, adds methyl-sulphoxide dissolving and dilution and make the mixing solutions that contains 2ug among the 1ml.Precision is measured in the mixed solution 5ml top set empty bottle product solution in contrast, measure 85 ℃ of head space calorstat temperatures, 110 ℃ of transfer tube temperature according to GC headspace injection method, 100 ℃ of injection annulus temperature, chromatographic column HP-INNOWAX (30m * 0.25mm * 0.25mm), detector FID, 240 ℃ of detector temperatures, 150 ℃ of injector temperatures, 60 ℃ of (5min) → 94 of column temperature ℃, 8 ℃ of heat-up rate per minutes rise to 190 ℃ with 8 ℃/10min again.Contain 1, the 4-Vinylstyrene must not surpass 50ug/kg.
3. the quality report of three batches of pilot products
Examination three batches of pilot products, also contrasted simultaneously the quality of three batches of dry things of red bayberry fresh fruit juice, hereinafter table 3 has shown the quality inspection result and the ingredient inspection result of three batches of pilot products, and and the contrast of ethanol crude extract.
Table 3 three batches of pilot product quality inspections result and ingredient inspection result
| Project | Index | Pilot scale 1 | Normal juice 1 | Pilot scale 2 | Normal juice 2 | Pilot scale 3 | Normal juice 3 |
| PH | 3.5～4.5 | 3.6 | 3.9 | 4.1 | 4.3 | 3.8 | 4.2 |
| 1％ E 525±5nm≥ 1cm | 40 | 45 | 4 | 67 | 5 | 84 | 7 |
| Cyanidin-3-glucoside, % 〉= | 4.0 | 4.5 | 0.32 | 4.9 | 0.30 | 7.9 | 0.55 |
| Moisture≤ | 8 | 7.2 | 10.1 | 7.5 | 11.5 | 7.0 | 10.8 |
| Ash content≤ | 10 | 6.8 | 12.5 | 7.6 | 13.7 | 8.2 | 13.4 |
| Arsenic (As), %≤ | 0.0002 | Do not detect | Do not detect | Do not detect | |||
| Plumbous (Pb), %≤ | 0.0003 | Do not detect | Do not detect | Do not detect | |||
| The residual divinylbenzene of macroporous resin, ug/kg≤ | 50 | Do not detect | Do not detect | Do not detect |
The result shows that the red extraction of red bayberry looks for valency far above the dry thing of red bayberry fresh fruit juice (i.e. table in Normal juice 1,2,3).Removed a large amount of fructose and tartaric acid and macromolecular components in the technology, made the red extraction of red bayberry look for valency height, stable in properties, be difficult for the moisture absorption, be easy to deposit.
Embodiment 3 bayberry cyanidins are as the purposes of tinting material
(1) purposes in food colorant:
This product is mainly used in tart food, The effects red bayberry red on beverage, ice-creams, ice cream, ice-cream stick, candy, jelly, fruit wine prepared, cake the service condition in the food such as color dress, the result shows that its solubleness in water and ethanol is very big, tinctorial property is good, the pigment light absorption value of each food is stable in the shelf time, and can use with the varieties of food items typical additives outside iron ions and the strong oxidizer.Usual amounts is a 10-100mg per kilogram food.
I. drink formula: Soda Ash Light 99.2min., white sugar, Sodium Benzoate, potassium sorbate, vitamins C, essence, add the red extract 0.01%, 0.02%, 0.05% of red bayberry respectively, press the preparation of beverage ordinary method, behind the sterilization filling, put 37 ℃ of lucifuge places carry out this beverage by the accelerated stability method of medicine study on the stability.Every month, sampling detected, and continuous detecting three months, result show that the light absorption value of beverage is stable, and promptly color and luster does not have considerable change, illustrates that this beverage quality guaranteed period is more than 1 year.
Detection method: sample thief 2ml adds the dilution of 8ml0.02M hydrochloric acid soln, filters, and takes out the diluent Wei in the 1cm cuvette, and at wavelength 515 ± 5nm place, (PH3.0) is reference liquid with hydrochloric acid soln, measures its absorbancy (E) with spectrophotometer.The results are shown in Table 4.
Three months accelerated stabilities (n=3) of table 4 beverage
| 0 month | 15 days | 1 month | 2 months | 3 months | RSD | |
| 0.01％ | 0.0702 | 0.0713 | 0.0720 | 0.0700 | 0.0710 | 1.15％ |
| 0.02％ | 0.1478 | 0.1460 | 0.1424 | 0.1410 | 0.1401 | 2.30％ |
| 0.05％ | 0.3992 | 0.3950 | 0.3800 | 0.3822 | 0.3790 | 2.41％ |
This shows, not significantly loss of the red extract of red bayberry in the beverage after three months, beverage appearance does not have considerable change.
II. ice-creams prescription: yolk, white sugar, substitute of cocoa fat, milk powder, water, essence, add the red extract 0.05%, 0.1%, 0.2% of red bayberry respectively, press the preparation of ice-creams ordinary method, behind the sterilization filling, put 37 ℃ of lucifuge places and carry out this ice-cream study on the stability by the accelerated stability method of medicine.Every month, sampling detected, and continuous detecting three months, result show that ice-cream light absorption value is stable, and promptly color and luster does not have considerable change, illustrates that this ice-creams quality guaranteed period is more than three months.
Detection method: sample thief 2g adds the dilution of 8ml0.02M hydrochloric acid soln, filters, and takes out the diluent Wei in the 1cm cuvette, and at wavelength 515 ± 5nm place, (PH3.0) is reference liquid with hydrochloric acid soln, measures its absorbancy (E) with spectrophotometer.The results are shown in Table 5.
Ice-cream three months accelerated stabilities (n=3) of table 5
| 0 month | 15 days | 1 month | 2 months | 3 months | RSD | |
| 0.025％ | 0.0692 | 0.0645 | 0.0624 | 0.0742 | 0.0654 | 2.70％ |
| 0.05％ | 0.1149 | 0.1150 | 0.1141 | 0.1283 | 0.1187 | 2.30％ |
| 0.1％ | 0.2693 | 0.2578 | 0.2444 | 0.2532 | 0.2499 | 2.40％ |
III. confectionery formulations: white sugar, glucose, condensed milk, citric acid, vegetables oil, essence, add the red extract 0.01%, 0.02%, 0.05% of red bayberry respectively, press the preparation of candy ordinary method, behind the sterilization filling, put 37 ℃ of lucifuge places carry out this candy by the accelerated stability method of medicine study on the stability.Every month, sampling detected, and continuous detecting three months, result show that the light absorption value of candy is stable, and promptly color and luster does not have considerable change, illustrates that this candy quality guaranteed period is more than 1 year.
Detection method: sample thief 2g adds the dilution of 8m10.02M hydrochloric acid soln, filters, and takes out the diluent Wei in the 1cm cuvette, and at wavelength 515 ± 5nm place, (PH3.0) is reference liquid with hydrochloric acid soln, measures its absorbancy (E) with spectrophotometer.The results are shown in Table 6.
Three months accelerated stabilities (n=3) of table 6 candy
| 0 month | 15 days | 1 month | 2 months | 3 months | RSD | |
| 0.01％ | 0.1923 | 0.1930 | 0.1954 | 0.2005 | 0.1910 | 1.91％ |
| 0.02％ | 0.2711 | 0.2695 | 0.2638 | 0.2668 | 0.2678 | 1.04％ |
| 0.05％ | 0.3213 | 0.3213 | 0.3246 | 0.3123 | 0.3250 | 1.62％ |
Embodiment 4 these security of products
(1) acute toxicity
For the dosage range that provides experimental safe to use, carried out acute toxicity test to red bayberry is red.
In pilot study, the red extract of the heavy dose of red bayberry of mouse gavaging does not also cause death, and can not measure medium lethal dose, so adopt the maximum dosage-feeding test.
Be subjected to reagent thing bayberry cyanidin, Si Yuan medical sci-tech development company provides by Suzhou.
Preparation: adding distil water, be mixed with the suspension that every ml contains the red extract of 100mg red bayberry, use for irritating stomach.
Laboratory animal
40 of ICR mouse, 18～21g, male and female half and half are provided by China Medicine University's Experimental Animal Center.
Test method and result
Get 20 of healthy mices, male and female half and half, the 1ml/10g gastric infusion was irritated stomach 3 times in one day, observed continuously 7.
Mouse administration same day, slow in action, feed reduces.Recover appetite next day, movable, stool is all normal.Observe and do not see death on the 7th, empty stomach 12h weighed on 1, became celestial and did not see that main organs has unusually.Body weight change sees Table 7.
Table 7A-2 acute toxicity test in mice body weight change (X ± SD)
With ratio before the administration, * * * P＜0.01
By table 7 as seen, the red extract of mouse gavaging red bayberry, body weight normal growth.
In acute toxicity test in mice, adopt the maximum dosage-feeding method, the red extract mouse of red bayberry is measured big 1000mg/kg, once more the people is tested.The maximum consumption of people is 100mg/kg, and the adult is in 60kg, and maximum for each person every day consumption is 6000mg.Observed 7 after the administration, dead and obvious toxic reaction, body weight normal growth all do not occur.
This pigment safety, nontoxic of above presentation of results.
Claims (10)
1. method for preparing bayberry cyanidin extract is characterized in that the method comprising the steps of:
(a) aqueous ethanolic solution with the 50-95% weight of 1-10 times of fresh fruit weight soaked waxberry flesh more than 4 hours;
(b) filter, remove ethanol, obtain soup;
(c) the gained soup is transferred to pH to 1-4, cross the macroporous resin adsorption post;
(d) washing post with water, is colourless to effluent liquid;
(e) with the aqueous ethanolic solution wash-out of 20%-95% weight, collect elutriant;
(f) filter, reclaim ethanol, the 40-80 ℃ of elutriant that vacuum-drying obtains.
2. the method for claim 1 is characterized in that, the aqueous ethanolic solution in the described step (a) is 5 times of medicinal material weight.
3. the method for claim 1 is characterized in that, the aqueous ethanolic solution concentration in the described step (a) is 90% weight.
4. the method for claim 1 is characterized in that, described soak time is 12 hours.
5. the method for claim 1 is characterized in that, described pH is 1-2.
6. the method for claim 1 is characterized in that, the ethanol in the step (e) is the aqueous solution of 40-90% weight.
7. the method for claim 1 is characterized in that, the ethanol in the step (e) is the aqueous solution of 60% weight.
8. the method for claim 1, it is characterized in that, also comprise with high performance liquid chromatography (HPLC) under the 515nm wavelength flow velocity 1.0ml/ minute in the described step (e), under 25 ℃, use acetonitrile: formic acid: water=10: 10: 100 detects the content of bayberry cyanidin composition Cyanidin-3-glucose.
9. bayberry cyanidin extract is characterized in that: this extract is with the described method preparation of claim 1, and wherein bayberry cyanidin extract look valency is greater than 40, and wherein Cyanidin-3-glucose concn is 5-30% weight, and is described
Wherein A is an absorbancy, and W is sample quality (g), and E represents the look valency, and C is the red strength of solution of red bayberry; L is the cuvette sample path length, cm.
10. the purposes of the described bayberry cyanidin extract of claim 9 is characterized in that, as the tinting material of food or medicine.
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| CN102093329A (en) * | 2011-02-23 | 2011-06-15 | 熊金良 | Method for extracting anthocyanin from melampodium paludosum |
| BR112013033532B1 (en) | 2011-06-30 | 2020-06-02 | E. & J. Gallo Winery | NATURAL DYE COMPOSITION |
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| CN102876539B (en) * | 2012-10-16 | 2013-08-28 | 广东省农业科学院蚕业与农产品加工研究所 | Method for improving anthocyanin content in red bayberry wine |
| CN103462037B (en) * | 2013-09-13 | 2015-11-25 | 浙江农林大学 | A kind of natural additive for foodstuff |
| CN105175463B (en) * | 2015-08-31 | 2018-07-17 | 桂林茗兴生物科技有限公司 | The extraction process of Anthocyanin from Blueberry |
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| CN105153253B (en) * | 2015-08-31 | 2018-07-20 | 桂林茗兴生物科技有限公司 | The extraction process of anthocyanins pigment from purple sweet potato |
| CN105925008B (en) * | 2016-07-11 | 2017-07-07 | 李旭颖 | Red Pigment of Mynica rubra Siedet Zucc production method |
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| CN109507353A (en) * | 2019-01-04 | 2019-03-22 | 安徽农业大学 | The high-efficiency liquid chromatography method for detecting of anthocyanin in a kind of triticale wheat bran |
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