Studies On Extraction, Purification, Stability And Antioxidant Activity Of Anthocyanins From American Blackberry

American Blackberry, Rubus Rosaceae plants from North America, Popular in recent years around the world on behalf of third-generation fruit varieties. Fruit soft and juicy, pleasant color, rich nutrition, flavor, sugar content from 6% to 10.67%, Contains 17 amino acids essential to human beings and vitamin , Vitamin C content which is Apple's 5 times,grapes ' 6 times,Ate can Jieshu,Thirst,expectorant ,soak up the booth and freshening, above all: blackberry have rich cellulose and anthocyanins, Which is anthocyanin pigment ,The basic structure of cyanidin in the 3 and 5 with the formation of glucose glycosidic bond. Blackberry anthocyanins have antioxidant ,antirnutagenicity ,the prevention of cardiovascular disease ,liver-protective ,mirna and so on . Which cyanidin -3-glucoside is a major BlackBerry contain bioactive substances, With lower serum albumin and liposome peroxidation, and Local anemia on oxidative liver injury in rats. In this experiment, Blackberry as research subjects, On the extraction of anthocyanins, purification, stability and oxidative stability.This paper first establishes the method: Application Determination Blackberry total anthocyanin pigment content, With the four determination of antioxidant activitys : Determination of scavenging activity , Determination of DPPH free radical scavenging activity clear , Determination of superoxide anion radical and Determination of linoleic acid peroxidation inhibition to determination the antioxidant activity. of blackberry anthocyanins.In the extraction study, used the solvent , ultrasonic wave ,enzymes and microwave . By extracting the single factor experiments and orthogonal test conditions, BlackBerry solvent extraction to determine the optimal extraction conditions anthocyanin: 30% acetic acid concentration, extraction temperature is 25°C, extraction time of 60min, solid to liquid ratio of 1:2. Ultrasonic assisted extraction of anthocyanins extracted from the United States the best extraction conditions were: 35% acetic acid concentration, extraction temperature 30°C, extraction time of 40min, solid to liquid ratio of 1:2; enzymatic optimum extraction conditions were: cellulase concentration of 5mg/g, extraction temperature 55°C, extraction time of 90min, solid to liquid ratio of 1:2; microwave optimal conditions were: liquid ratio 1:2, extraction temperature 60°C, extraction time of 5min, extraction power 800W. Solvent Extraction of the best, but a longer extract. In the purification of study, Application of macroporous Blackberry anthocyanins technical process. The results show that,Choose AB-8 macroporous resin adsorption, the sample concentration 0.2mg/mL, adsorption flow rate 1.0mL/min, adsorption temperature 25°C; more appropriate analytical conditions were: eluant of 60% ethanol, elution flow rate To 1mL/min. The purity of the purified extract 22.4%.Blackberry anthocyanins stability results show that,pH value increased, the maximum absorption wavelength increases gradually,Pigment color from red to blue . under acidic conditions, Blackberry anthocyanins good light stability, the degradation with the pH increased pigment. Blackberry anthocyanins in natural light than dark conditions, direct the fading fast, good thermal stability under acidic conditions, At 100°C, pH value between 4.0 and 6.0 of the poor thermal stability of anthocyanins. Fe²⁺ and Na⁺ on the stability of anthocyanins no adverse effects; Cu²⁺, Mg²⁺, K⁺, Zn²⁺, Ca²⁺, Fe³⁺ on the stability of anthocyanins have adverse effects. Sucrose, D-fructose, maltose are on the stability of anthocyanin enhancement, glucose less stable. The addition of ascorbic acid on the stability of anthocyanins significantly undermine the role of sodium benzoate and tartrate, the stability of anthocyanins have significant adverse effects. The addition of citric acid on the stability of anthocyanins no significant effect, H2O2, and the addition of sodium sulfite led to the stability of anthocyanins decreased.In this paper, Blackberry anthocyanins antioxidant activity were investigated. The results show that, Blackberry anthocyanins have antioxidant activity, Can clear the DPPH free radical, its clearance rate up to 70.1%; Hydroxyl radical scavenging rate was 79.9%; superoxide radical scavenging stronger than Vc; inhibition of linoleic acid peroxidation inhibition rate was 52.6%.