(1) anthocyanin

Anthocyanin is a group of red to blue pigments widely distributed in the plant kingdom, mainly from grapes, red currants, blackcurrants, strawberries, apples, cherries and so on. Chemically, * * * has found more than 20 anthocyanins, 6 of which are important to food. These six anthocyanins are geraniol (deep red), cyanidin (bright red), delphinium (blue-purple), paeoniflorin (rose red), petunia (purple) and mallow (lavender). There are five sugars in anthocyanin molecules, the contents of which are glucose, rhamnose, galactose, xylose and arabinose in turn. In addition, these sugars can be acidified with phenolic acids or fats. If these derivatives are included, there are more than 300 kinds of anthocyanins. [/color]

Grape is the most important source of anthocyanins, especially grape skin. In Europe, it is estimated that about 50 metric tons of anthocyanins can be obtained by extracting anthocyanins from 65,438+00,000 metric tons of grape skins every year. Generally, it is extracted with dilute sulfuric acid (3,000ppm), filtered and desulfurized, and then concentrated to 20-30 Brix, when the anthocyanin content is about 0.5%- 1%. The concentrated extract can be dried into water-soluble powder, or purified into high-purity anthocyanin.

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