Food Science and Biotechnology

, Volume 19, Issue 4, pp 1047–1053

Optimization on anthocyanins extraction from wine grape skins using orthogonal test design

  • Zheng Li
  • Qiuhong Pan
  • Xiangyun Cui
  • Changqing Duan
Research Article

DOI: 10.1007/s10068-010-0147-2

Cite this article as:
Li, Z., Pan, Q., Cui, X. et al. Food Sci Biotechnol (2010) 19: 1047. doi:10.1007/s10068-010-0147-2

Abstract

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.

Keywords

grape skinanthocyaninextraction methodorthogonal test

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Zheng Li
    • 1
  • Qiuhong Pan
    • 1
  • Xiangyun Cui
    • 1
  • Changqing Duan
    • 1
  1. 1.Center for Viticulture and Enology, College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina