Optimization on anthocyanins extraction from wine grape skins using orthogonal test design
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- Li, Z., Pan, Q., Cui, X. et al. Food Sci Biotechnol (2010) 19: 1047. doi:10.1007/s10068-010-0147-2
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To optimize the extraction of anthocyanins from grape skins, orthogonal test with 4 factors and 3 levels was designed and the analysis of extracts was conducted using high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The results showed that the optimal extraction for obtaining the highest amounts of anthocyanins was carried out by formic acid/methanol solvent (5/95, v/v), with ultrasonication for 10 min, extraction temperature at 25°C, and extraction time for 1.5 hr. The precision and accuracy of this method were established. This work will provide a basis for further study involving in anthocyanins of grape berries.