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In order to obtain the optimal extraction conditions of anthocyanin in purple eggplant peel, purple eggplant peel was used as experimental material, the single factor test conditions were screened through determinating the content of anthocyanin in the crude extraction solution. The optimum range of the concentration of ethanol, the ratio of liquid and material ratio, the time of extraction, and the temperature of extraction were determined. Then the quadratic regression orthogonal rotation combination design was used to optimize the extraction process of anthocyanin. Four factors and regression model of content of anthocyanin were obtained. The results showed that the factors affecting the extraction efficiency of anthocyanins were as follows: the concentration of ethanol > the temperature of extraction > the ratio of liquid and material ratio > the time of extraction. Finally, the optimum extraction conditions of anthocyanin extracted from purple eggplant peel were obtained as follows: the concentration of ethanol was 78.6%, the ratio of liquid and material ratio was 60:1 (mL g -1 ), the temperature of extraction was 20 °C, the time of extraction was 150 min, and the content of anthocyanin was up to 4.2399 (mg g-1). The crude extracting solution of anthocyanin was clear and stable, and the color of stable extracting solution was dark red. The validation experiment was carried out at the optimized conditions, and the preferable results were obtained, which showed that the optimization of extraction technology of anthocyanin in purple eggplant peel by this method was reliable, and which had practical guiding significance.

Study on Optimization of Extraction Technology of Anthocyanin Extracted From Purple Eggplant Peel by Quadric Orthogonal Rotation Combination Design