Study on optimization of extraction process of anthocyanin from cherry wine lees

This paper took cherry wine lees as the main raw material, and used three extraction methods (ultrasound-assisted enzymatic method, microwave extraction method, condensation reflux extraction method) to extract anthocyanin. The result showed that the extraction number of anthocyanins by ultrasonic-assisted enzymatic method was the highest. On the basis of single factor experiment, the response surface method was used for optimization. The impacts of experimental factors on extraction amount were successively the enzymolysis time, enzymolysis temperature, pH value, ultrasonic power, amount of enzyme added and solid-liquid ratio. Through polynomial regression analysis, the regression model of anthocyanin extraction rate was established, and according to the actual production condition, the following optimal process parameters were determined: enzyme addition: 1.5%; solid-liquid ratio: 1:32; pH value: 4.30; enzymolysis temperature: 54 °C; enzymolysis time: 55 min, and the ultrasonic power: 300 W. Under this condition, the extraction amount of anthocyanin from Cherry Wine lees was 4.19 mg/g.