Скачать или смотреть Industrial Anthocyanin Extraction Process Explained: Guide to Natural Food Color Production

Anthocyanins, also known as Flavonoids or anthocyaninsGlycoside, are natural antioxidants among phenolic compounds.Research has proven that they are the most effective antioxidantsdiscovered by humans today, with antioxidant properties fifty timesstronger than vitamin E and two hundred times stronger than vitaminC, They have 100%6 biological efficacy for the human body, enhancingvision and alleviating eye fatigue, slowing down brain nerve aging;treating microvascular diseases caused by diabetes, strengthening
heart and lung functions, and preventing Alzheimer's disease.Applications: Anthocyanins are primarily used for food coloringbut can also be utilized in dyes, pharmaceuticals, cosmetics, etc.Common staple foods rich in anthocyanins include purple sweetpotatoes, black rice, purple corn, sorghum, and sweet potatoes.Common vegetables rich in anthocyanins include purple cabbage,eggplant, perilla, carrots, and beets.
Anthocyanins are mainly found in the flowers and fruits of plants.Fruits such as blueberries, blackberries, black goji berries, blackcurrants, red goji berries, cranberries, mulberries, blue honeysuckle,and red raspberries contain high levels of anthocyanins.

CHARACTERISTICS OF ANTHOCYANINPHENOLIC SUBSTANCEEXTRACTION EOUIPMENT

1.Energy-saving and environmentally friendly: Low energy consumption with nowaste pollution.
2. Special distribution plate design for chromatography columns ensures uniform andsteady passage of materials through the resin layer, resulting in better anthocyaninadsorption and higher purity.
3, Utilizes ultra-low temperature concentration system to preserve the effectiveactivity of anthocyanins from degradation; activity exceeds 90%.4.Employs enzymatic hydrolysis tanks and dual circulation ultrasonic extractionsystems to fully extract anthocyanins from fruit residues, thereby increasing the yieldof anthocyanins; yield exceeds 95%6.

BRIEF DESCRIPTION OFTHE EXTRACTION PROCESS FORANTHOCYANINS FROM BLUEBERRY POMACE

1. After crushing the blueberry pomace, add it to the enzymatic hydrolysis tank for hydrolyzing fibers and pectin;2, Send the hydrolysate into a dual-loop ultrasonic extraction tank and dual tunnels to extract anthocyanins;3. Perform solid-liquid separation on the extraction mixture, and send the separated liquid to the storage tank;4. Ultra-low temperature concentrate the separated liquid to the required concentration and send it to the concentrated liquidstorage tank;
5. $end the concentrated liquid into the chromatography column for resin adsorption according to the process requirements,6. Elute the chromatography column with diferent eluents according to the process requirements, dissolve the anthocyaninsin the eluent, and separate other substances;
7. Further concentrate the chromatography column eluate to obtain concentrated liquid according to the process requirements, and send the concentrated liquid to the pre-cooling room for freezing;
8, Send the pre-cooled anthocyanins into the freeze dryer for dehydration to obtain anthocyanin crystals:9. Crush and package the anthocyanin crystals according, to requirements to obtain the finished product.