Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 470-476

  Yang, Zhendong ^a   Zhai, Weiwei ^a  

^a Jiangsu Food Science College   (China)

Author keywords

Anthocyanins; Extraction; HPLC MS; Microwave; Optimization; Purple corn cob

Indexed keywords

ANTHOCYANIN PIGMENT; ANTHOCYANINS; ANTI-INFLAMMATORY AGENTS; AS EXTRACTION; BOX-BEHNKEN DESIGN; CORN (ZEA MAYS L.); CORN COB; CYANIDIN; EXTRACTION TIME; EXTRACTION YIELD; HIGH-CONTENT; HPLC-MS; MICROWAVE-ASSISTED EXTRACTION; NATURAL FOOD; OPERATING CONDITION; OPTIMAL CONDITIONS; PELARGONIDIN; RESPONSE SURFACE METHODOLOGY; SOLID-LIQUID RATIO;

IRRADIATION; LIQUIDS; MICROWAVE IRRADIATION; OPTIMIZATION; SOLVENTS;

SOLVENT EXTRACTION;

ZEA MAYS;

EID: 77955653922     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.03.003     Document Type: Article

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