Extraction of Anthocyanins from Muscat Bailey A Grape Skins

概要

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Anthocyanins from the skins of Muscat Bailey A grapes were extracted at different temperature in the presence of various concentrations of SO_2. Diluted wine spirits containing 5 to 25% ethanol were used for the extraction. The extracts were separated by two-dimensional paper chromatography and were found to contain the following pigments, in a decreasing order of concentration, malvidin-3-monoglucoside, malvidin-3,5-diglucoside acylated with p-coumaric acid, peonidin-3,5-diglucoside, malvidin-3-monoglucoside acylated with p-coumaric acid, petunidin-3-monoglucoside, delphinidin-3-monoglucoside, and peonidin-3-monoglucoside. The red color of the extracts was mainly due to the extracted free anthocyanins. A very small amount of polymeric anthocyanins was formed during the extraction. The total phenol, and total and individual anthocyanin contents of the extract increased with increasing temperature as well as increasing SO_2 and ethanol concentrations. The rates of extraction of these anthoxyanins varied with the kinds and amounts of the individual anthoxyanins and the extraction conditions.
公益社団法人日本生物工学会の論文
1990-06-25