Study on the extracting technology and stability of anthocyanin from Black radish

The extraction technique and stability of Black radish anthocyanin were studied. Single factor tests and orthogonal design were conducted to optimize extraction technique. Effect of some environmental factors and additives on the stability of Black radish anthocyanin were determined. The result showed that the optimal extraction conditions were as follows:extraction temperature 60℃, extraction time 2.5h, liquid-solid ratio 5 ∶1, p H2.0, the extraction rate of anthocyanin was 6.820mg/g. The conditions of lower temperature, dark and acidity (p H1~4) were helpful for the stable storage of Black radish anthocyanin. The destructive effects of oxidant (H2O2) and reducing agent (ascorbic acid) to the stability of Black radish anthocyanins were enhanced with the increasing of time. The destructive effects to the stability of Black radish anthocyanins were enhanced with the increasing of concentrations of oxidant (H2O2) or reducing agent (ascorbic acid) . The solution of Zn2+, Al3+, Ba2+, K+, Na+and Ca2+play smaller role in the degradation of Black radish anthocyanin, but Fe2+play greater role in this process.