Premium
Extraction and identification of anthocyanin from purple corn ( Zea mays L.)
Author(s) -
Yang Zhendong,
Chen Zhijie,
Yuan Shulin,
Zhai Weiwei,
Piao Xiangshu,
Piao Xianglan
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02045.x
Subject(s) - anthocyanin , extraction (chemistry) , chemistry , pelargonidin , cyanidin , zea mays , chromatography , yield (engineering) , glucoside , food science , high performance liquid chromatography , pigment , botany , agronomy , biology , organic chemistry , materials science , medicine , alternative medicine , pathology , metallurgy
Summary An efficient extraction of anthocyanin from purple corn ( Zea mays L.) was investigated in this paper. Tristimulus colourimetry was used to evaluate the process quantitatively and qualitatively. Purple corn anthocyanin was extracted with 1 n HCl–95% ethanol (15:85, v/v) at different extraction temperatures (30–70 °C), times (60–120 min) and solid–liquid ratio (1:20–1:40). The combined effects of extraction conditions on anthocyanin yield and colour attributes were studied using a three‐level three‐factor Box–Behnken design. The results showed that the highest yield of anthocyanin from purple corn (6.02 mg g −1 ) were obtained at 70 °C, extraction time 73 min, and solid–liquid ratio 1:25. Three kinds of non‐acylated anthocyanins were detected and characterised as cyanidin‐3‐glucoside, pelargonidin‐3‐glucoside and peonidin‐3‐glucoside by HPLC‐MS.