科研之友
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摘要
Anthocyanins are naturally occurring polyphenol compounds that impart orange, red, purple, and blue color to many fruits, vegetables, grains, flowers, and plants. In recent decades, interest in anthocyanin pigments has increased due to their possible utilization as natural food colorants and especially because their consumption has been linked to protection against many chronic diseases. It seems that anthocyanin posseses strong antioxidant properties leading to a variety of health benefits. Coupled to increasing consumer demand, food manufacturers have moved towards increased usage of approved natural colors. Despite the great potential in applications that anthocyanins represent for food, pharmaceutical, and cosmetic industries, their use has been limited because of their relative instability and low extraction percentage. Growing demands have been made on sample pretreatment, and over time some novel extraction techniques have been developed. Solid phase extraction, countercurrent chromatography, adsorption, pressurized liquid or fluid extraction, and microwave-assisted extraction are environmentally friendlier in terms of using smaller amount of solvents (often nontoxic) and reducing working time. The past few years have been characterized by wide interest in these techniques, and many contributions describing these methods have been published. The aim of this article is to review the literature available on the most important procedures proposed for the extraction of anthocyanins; the use of non-thermal technologies in the assisted extraction of anthocyanins will be covered in a separate report.
- 出版日期2012
