Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

In this work, a multivariate study based on Box-Behnken Design was used to evaluate the influence of three major variables affecting the performance of the extraction process of Schisandra chinensis anthocyanins. The optimum parameters were 5.5 h extraction time; 1:19 solid-liquid ratio and 260 r/mi...

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Bibliographic Details
Main Authors: Yuangang Zu, Chunjian Zhao, Wenjie Wang, Fengjian Yang, Chunhui Ma, Lei Yang
Format: Article
Language:English
Published: MDPI AG 2012-11-01
Series:International Journal of Molecular Sciences
Subjects:
Schisandra chinensis
anthocyanins
Box-Behnken Design
content stability
color stability
ultrasound treatment
microwave treatment
ultraviolet irradiation
Online Access:http://www.mdpi.com/1422-0067/13/11/14294

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http://www.mdpi.com/1422-0067/13/11/14294

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