您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

文献类型： 外文期刊

作者： Zhang, Lixia 1 ; Fan, Gongjian 2 ; Khan, Muhammad Ammar 3 ; Yan, Zheng 1 ; Beta, Trust 4 ;

作者机构： 1.Jiangsu Acad Agr Sci, Res Inst Agr Prod Proc, Zhong Lingjie Rd 50, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Jiangsu, Peoples R China

3.Islamia Univ Bahawalpur, Univ Coll Agr & Environm Sci, Dept Food Sci & Technol, Bahawalpur, Pakistan

4.Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada

关键词： Mulberry wine residues; Anthocyanins; Ultrasonic-assisted enzymatic extraction; Box-Behnken design; UPLC-MS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 323 卷

页码：

收录情况： SCI

摘要： Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R-2 = 0.9475) for the optimum conditions, namely 52 degrees C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台