Optimization of ultrasonic extraction of anthocyanin in mulberry residue by response surface methodology
Year: 2020
Type: conference-paper
Abstract: Using local mulberry products in Chuxiong as raw material, skin residue was obtained after brewing mulberry wine, and the anthocyanin extraction process was optimized by ultrasonic assisted water extraction method. Firstly, the single factor experiment was used to study the effects of four different factors, namely, ratio of feed to liquid, temperature, time and ultrasonic power, on anthocyanin extraction from mulberries. On the basis of single factor test, the optimal design of response surface was analyzed. According to the analysis results and practical verification, the optimal ultrasound-assisted extraction conditions for anthocyanin in mulberries were determined as follows: the extraction time was 40 min, the extraction temperature was 45 °C, and the ultrasonic power was 305 W. Under these conditions, the anthocyanin content was 5.212 mg/g.
Authors: Yashan Li, Fang Tao, Kexu Cui, Yong Song, Lijun Nan, Changwei Cui, Yang Li, Junmei Yang, Yanjun Wang, Lu Jiang
Institution: Chuxiong Normal University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W3083345784