[Objective] The paper was to optimize ultrasound-assisted extraction of proacyanidins from purple cabbage. [Method] The ultrasound-assisted extraction technology was used to study the extraction of proacyanidins from ...[Objective] The paper was to optimize ultrasound-assisted extraction of proacyanidins from purple cabbage. [Method] The ultrasound-assisted extraction technology was used to study the extraction of proacyanidins from purple cabbage. The effect of ethanol concentration, temperature, time, material-solution ratio and the power of ultrasound on extracting efficiency were studied by single-factor experiment. Based on this, L16（4%orthogonal test were conducted to determine the optimal condi- tion for extraction of proacyanidins from purple cabbage. [Result] The optimal condi- tion for extraction of proacyanidins from purple cabbage was as follows： ethanol concentration 50%, extraction temperature 50℃, extraction time 1 h, extraction power 540 W, material-liquid ratio 1：20. The extraction rate of procyanidins under this condition reached 104.8 mg/g. [Conclusion] The study provided a theoretical basis for scientific and reasonable utilization of procyanidins in purple cabbage.展开更多
Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into prelim...Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. [Result] During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 ℃ to 95 ℃,and the extraction amount of anthocyanins reached the maximum at 15 min postheat preservation at 95 ℃. Purple sweet potato samples dried at 60 ℃ exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 ℃. [Conclusion] Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 ℃ is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.展开更多
Strawberry is an economically valuable crop all over the word. Its fruits contain large amounts of polyphenol compounds, anthocyanins for instance. Anthocyanins play important roles in attracting pollinators and prote...Strawberry is an economically valuable crop all over the word. Its fruits contain large amounts of polyphenol compounds, anthocyanins for instance. Anthocyanins play important roles in attracting pollinators and protecting plants from various stresses. ANS （Anthocyanidin synthase） catalyzes the conversion of leucoanthocyanidins to colored anthocyanidins. In this study, the total anthocyanins concentration at seven developmental stages of the strawberry fruit were investigated by UV spectrophotometry at 496 nm and 700 rim; and the expression levels of the Fa-ANS gene were studied by qRT-PCR. The results showed that the anthocyanins contents gradually increased along with the fruit maturation; while the expression patterns of Fa-ANS were consistent with the anthocyanins.展开更多
基金Supported by Science and Technology Project of Beijing Education Commission (KM200811417002)~~
文摘[Objective] The paper was to optimize ultrasound-assisted extraction of proacyanidins from purple cabbage. [Method] The ultrasound-assisted extraction technology was used to study the extraction of proacyanidins from purple cabbage. The effect of ethanol concentration, temperature, time, material-solution ratio and the power of ultrasound on extracting efficiency were studied by single-factor experiment. Based on this, L16（4%orthogonal test were conducted to determine the optimal condi- tion for extraction of proacyanidins from purple cabbage. [Result] The optimal condi- tion for extraction of proacyanidins from purple cabbage was as follows： ethanol concentration 50%, extraction temperature 50℃, extraction time 1 h, extraction power 540 W, material-liquid ratio 1：20. The extraction rate of procyanidins under this condition reached 104.8 mg/g. [Conclusion] The study provided a theoretical basis for scientific and reasonable utilization of procyanidins in purple cabbage.
基金Supported by Key Scientific and Technological Project of Wuhan Science and Technology Bureau([2012]No.100 201250499145-15)~~
文摘Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. [Result] During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 ℃ to 95 ℃,and the extraction amount of anthocyanins reached the maximum at 15 min postheat preservation at 95 ℃. Purple sweet potato samples dried at 60 ℃ exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 ℃. [Conclusion] Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 ℃ is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.
文摘Strawberry is an economically valuable crop all over the word. Its fruits contain large amounts of polyphenol compounds, anthocyanins for instance. Anthocyanins play important roles in attracting pollinators and protecting plants from various stresses. ANS （Anthocyanidin synthase） catalyzes the conversion of leucoanthocyanidins to colored anthocyanidins. In this study, the total anthocyanins concentration at seven developmental stages of the strawberry fruit were investigated by UV spectrophotometry at 496 nm and 700 rim; and the expression levels of the Fa-ANS gene were studied by qRT-PCR. The results showed that the anthocyanins contents gradually increased along with the fruit maturation; while the expression patterns of Fa-ANS were consistent with the anthocyanins.
