Optimization of Extraction Process and Stability of Anthocyanins from Aronia melanocarpa

The extraction conditions of anthocyanins by single factor experiment and orthogonal method were optimized and the effect of different chemical conditions on the stability of anthocyanins of Aronia melancarpa was evaluated using as raw material. The results demonstrated that, the optimum processing conditions were determined as follows:ethanol concentration 50%, liquid-solid ratio 25:1 g/mL, extraction temperature 55℃, extraction time 60 min, the extraction yield of anthocyanins reached (4.32±0.18) mg/g under the best condition. Anthocyanins were red and stable under pH3.As the temperature and sunlight time increased, the anthocyanins were extremely unstable and the color gradually deepened. With the increase of concentration of H₂O₂ and Na₂SO₃, the color of anthocyanin solution faded gradually. The anthocyanins were stable under acidic conditions and should avoid being exposed with oxidants and reducing agents during processing and transportation.