Optimization of microwave-assisted extraction of anthocyanins from mulberry and identification of anthocyanins in extract using HPLC-ESI-MS

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Zou, Tangbin ^a   Wang, Dongliang ^a   Guo, Honghui ^b   Zhu, Yanna ^a   Luo, Xiaoqin ^a   Liu, Fengqiong ^a   Ling, Wenhua ^a  

^a SUN YAT SEN UNIVERSITY   (China)

^b SHAOGUAN UNIVERSITY   (China)

Author keywords

Anthocyanins; HPLC ESI MS; Microwave assisted extraction; Mulberry; Response surface methodology

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; CYANIDIN 3-O-GLUCOSIDE; CYANIDIN 3-RUTINOSIDE; GLUCOSIDE; METHANOL; PIGMENT; PLANT EXTRACT; PROTECTIVE AGENT; SOLVENT;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FREEZE DRYING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MICROWAVE RADIATION; MORUS; PH; RADIATION EXPOSURE; STATISTICS; TIME;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREEZE DRYING; FRUIT; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; METHANOL; MICROWAVES; MODELS, CHEMICAL; MORUS; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; PROTECTIVE AGENTS; SOLVENTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; STATISTICS AS TOPIC; TIME FACTORS;

MORUS (ANGIOSPERM);

EID: 84856037306     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02447.x     Document Type: Article

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