title: Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.
abstract: Anthocyanins (Acys) are naturally occurring compounds that impart color to fruit, vegetables and plants. The extraction of Acys from red raspberry (Rubus idaeus L. var. Heritage) by ultrasound-assisted process (UAP) was studied. A central composite rotate design (CCRD) was used to obtain the optimal conditions of ultrasound-assisted extraction (UAE), and the effects of operating conditions, such as the ratio of solvents to materials, ultrasonic power and extraction time, on the extraction yield of Acys were studied through response surface methodology (RSM). The optimized conditions of UAE were as follows: ratio of solvents to materials was 4:1 (ml/g), extraction time was 200s, and ultrasonic power was 400 W. Under these conditions 34.5 mg of Acys from 100g of fresh fruits (T(Acy), expressed as cyanidin-3-glucoside), approximately 78.13% of the total red pigments, could be obtained by UAE. The Acys compositions of extracts were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS), 12 kinds of Acys had been detected and eight kinds of Acys were characterized. Result indicated that cyanidin-3-sophoroside, cyanidin-3-(2(G)-glucosylrutinoside), cyanidin-3-sambubioside, cyanidin-3-rutinoside, cyanidin-3-xylosylrutinoside, cyanidin-3-(2(G)-glucosylrutinoside), and cyanidin-3-rutinoside were main components in extracts. In addition, in comparison with the conventional solvent extraction, UAE is more efficient and rapid to extract Acys from red raspberry, due to the strong disruption of fruit tissue structure under ultrasonic acoustic cavitation, which had been observed with the scanning electron microscopy (SEM). However, the Acys compositions in extracts by both methods were similar, which were investigated using HPLC profile.
authors.affiliation: Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
authors.forename: Yangzhao
authors.initials: Y
authors.lastname: Sun
authors.forename: Guanghua
authors.initials: G
authors.lastname: Zhao
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Liao
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
authors.forename: Jihong
authors.initials: J
authors.lastname: Wu
authors.forename: Zhengfu
authors.initials: Z
authors.lastname: Wang
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods*; D010936:Plant Extracts / Q000302:isolation & purification; D027824:Rosaceae / Q000737:chemistry*; D052616:Solid Phase Extraction / Q000379:methods; D013010:Sonication
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts