Enzymatic Extraction of Anthocyanins from Rambutan Fruit Pericarp Tissues

Key words: 
• rambutan /
• fruit pericarp /
• enzymatic extraction /
• anthocyanins

Abstract: The crude anthocyanins from Rambutan fruit pericarp tissues were natural food additives. In our report, the extraction conditions by enzyme solution were optimized. The results showed that the maximum absorption wave length of the anthocyanins was 535 nm,the optimal enzyme was cellulase, and the optimum conditions of enzymatic extraction were as follows: the ratio of dry pericarp to extracting solution was 1∶ 15（g∶ mL）, pH value of enzyme solution was 5.2, the amount of enzyme was 5%, the digest temperature was 55 ℃, the digest time was 150 min. It was under the condition that the content of anthocyanins reached 1.14 mg·g^-1 fruit pericarp.