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标题：Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (Hylocereus undatus)
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作者：María de Lourdes Vargasy Vargas ; Jorge Abraham Tamayo Cortez ; Enrique Sauri Duch 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：12
页码：1221-1228
DOI：10.4236/fns.2013.412156
出版社：Scientific Research Publishing
摘要：The extraction of anthocyanins present in the skin of the dragon fruit was performed using trifluoroacetic acid (TFA) plus a mixture of methanol, acetic acid and water; the anthocyanins were then purified with a LC-18 cartridge, using methanol acidified with TFA as eluent, reaching concentrations of 44.3865 ± 1.3125 mg/100g of sample. The extracts were put through stability tests under different storage conditions, modifying the pH of the extracts (pH of 1, 4 and 6), the temperature (4℃, 25℃ and 68℃) and the absence and presence of light for a time period of 4 days; the tests indiated that anthocyanins remain more stable at a temperature of 4℃ with a pH of 4 in the absence of light, retaining up to 80% of the pigment. Three anthocyanins were partially identified in the extracts by high performance liquid chromatography (HPLC); they were: cyanidin 3-O-glucoside, cyanidin 3,5 O-glucoside and pelargonidin 3,5 O-glucoside.
关键词：Anthocyanins; Dragon Fruit; Stability