２０１３年第３期２０１中国甜菜糖业２０１３Ｎｏ．３ＳｅＤ．２０１３３年９月ＣＨｔⅣＡＢＥＥＴ＆ＳＵＧ解文章编号：１００２—０５５１（２０１３）０３—００３６—０８花青素的提取纯化及鉴定瑶１，费喜佳２（１．天津师范大学，天津中国３００３８４；２．哈尔滨工业大学，哈尔滨中国１５００９０）摘要：当前花青素以其天然，无毒性等特点已被广泛地应用到食品工业生产当中，提取获得高纯度的花青素对工业生产及应用意义重大。本文基于当前国内外对果蔬中花青素的研究现状，对花青素的提取方法及成分和结构分析鉴定进行综述。关键词：花青素；提取；鉴定；纯化中图分类号：ＴＳ２０１．６文献标识码：Ｄｄｏｉ：１０．３６３９／ｊ．ｉｓｓｎ．１００２—０５５１．２０１３．０３．００９ｍｏｒｅｔｈａｎ２０ａｎｔｈｏｃｙａｎｉｎｓｈａｖｅｂｅｅｎｋｎｏｗｎｔｈｒｏｕｇｈａｒｅ０ＩｎｔｒｏｄｕｃｔｉｏｎＡｋｉｎｄｏｆｓｏｌｕｂｌｅｎａｔｕｒａｌｐｉｇｍｅｎｔｓ，Ａｎｔｈｏｃｙａ·ｔｈｅｒｅｓｅａｒｃｈ．ＷｈａｔｍａｉｎｌｙｅｘｉｓｔｉｎｔｈｅｐｌａｎｔＰｅｌ·ａｒｇｏｎｉｄｉｎ，Ｃｙａｎｉｄｉｎ，Ｄｅｌｐｈｉｎｄｉｎ，Ｐｅｏｎｉｄｉｎ，Ｐｅｔｕｎｉ—ｄｉｎ．ａｎｄＭａｌｖｉｄｉｎ．ＴｈｅｒｅｉＳｒａｒｅｌｙａｎｔｈｏｃｙａｎｉｎｓｅｘｉｓｔａｓｎｉｎｓ，ｗｉｄｅｌｙｂｅｉｎｇｅｘｉｓｔｅｄｉｎｔｈｅｐｌａｎｔ，ａｒｅｔｈｅｃｒｉｔｉ—ｃａｌｃｏｍｐｏｎｅｎｔｓｏｆｔｈｅｃｏｌｏｒｄｉｓｐｌａｙｉｎｇｏｆｔｈｅｆｌｏｗｅｒｓａｎｄｔｈｅｆｒｕｉｔｓ，ｗｈｉｃｈｌｏｎｇｉｎｇｔｏａｒｅｆｒｅｅｓｔａｔｅｉｎｔｈｅｎａｔｕｒａｌｃｏｎｄｉｔｉｏｎ，ｉｔｍａｉｎｌｙｃｏｍ—ｏｒｂｉｎｅｓｗｉｔｈｏｎｅｍｏｒｅｇｌｕｃｏｓｅｓ，ｒｈａｍｎｏｓｅｓ，ｇａｌａｃｔｏ－ｅｔｃｍｅｍｂｅｒｏｆｆｌａｖｏｎｏｉｄｓ，ｂｅ—ｏｆｔｈｅｃｏｌｏｒｆｕｌｓｅｓ，Ａｒａｂｉａｎｓｕｇａｒｓａｇｅ．Ｍａｎｙｔｈｒｏｕｇｈｔｈｅｇｌｙｃｏｓｉｄｉｃｌｉｎｋ－ｐｈｅｎｏｌｓ．Ｔｈｅｆｏｕｎｄａｔｉｏｎａｒｅｓｅａｒｃｈｅｓｓｈｏｗｔｈａｔａｎｔｈｏｃｙａｎｉｎｓｏｗｎａｓｃａｎｃｅｒｓｈｏｗｉｎｇｏｆｔｈｅｐｉｇｍｅｎｔｓｉｓａｒｅｔｙｐｅｏｆｇｌｙｃｏｓｉｄｅｓｗｈｉｃｈｓｔｒｕｃｔｕｒｅｍａｎｙｅｆｆｅｃｔｉｖｅｎｅｓｓｓｕｃｈｐｒｅｖｅｎｔｉｏｎ，ｉｍｐｒｏ—ｍａｄｅｕｐｏｆａａｆｌａｖｏｎｏｉｄｋｅｒｎｅｌ，ａｎｄｔｈｅｖｉｎｇｒａｙｅｙｅｓｉｇｈｔ，ａｎｔｉｏｘｉｄａｎｔｓ，ａｎｔｉ—ａ西ｎｇ，ｕｌｔｒａｖｉｏｌｅｔｐｒｅｖｅｎｔｉｏｎ，ｓｃａｖｅｎｇｉｎｇｈａｒｍｆｕｌｒａｄｉｃａｌｓ，ｉｍｐｒｏ—ｏｆｗｈｉｃｈｉｓｓｏｒｔｏｆｃｏｍｂｉｎａｔｉｏｎｏｆａｎｔｈｏｃｙａｎａｎｄｃａｒｂｏｈｙｄｒａｔｅ．ＦｏｌｌｏｗｉｎｇｔｈｅＰＨｃｈａｎｇｉｎｇ，ｔｈｅａｎｔｈｏ—ｃｙａｎｉｎｗｉｌｌａｌｓｏｃｈａｎｇｅｔｈｅｃｏｌｏｒ．Ａｎｔｈｏｃｙａｎｉｎ，ａｓｓｔｒｕｃｔｕｒｅｖｉｎｇｓｌｅｅｐ，ｓｔｒｅｎｇｔｈｅｎｉｎｇｂｌｏｏｄｖｅｓｓｅｌ，ｉｍｐｒｏｖｉｎｇｃｉｒ·ｃｕｌａｔｉｏｎａｎｄｓｏｏｎ（１—５｜．ｔｈｅｃｈｒｏｍｏｐｈｏｒｅｓ，ｈａｓｔｈｅｔｙｐｉｃａｌｏｆｔｈｅｆｌａ－ｖｏｎｏｉｄｓａｎｄｆｏｌｌｏｗｉｎｇｏｔｈｅｒｃｈｅｍｉｃａｌｃｈａｒａｃｔｅｒｉｓｔｉｃｓ，ｅａｓｉｌｙｄｉｓｓｏｌｖｅｄｉｎｗａｔｅｒ，ｍｅｔｈａｎｏｌ，ａｎｄｅｔｈａｎｏｌａｎｄｈａｒｄｌｙｓｏｌｕｂｌｅｉｎｅｔｈｙｌａｃｅｔａｔｅ１Ｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｅｔｈｅｒ，ａｃｅｔｏｎｅ，ｐｅｔｒｏｌｅｕｍｅｔｈｅｒ，１．１ＳｕｐｅｒｃｒｉｔｉｃａｌＦｌｕｉｄＳｕｐｅｒｃｒｉｔｉｃａｌｆｌｕｉｄＥｘｔｒａｃｔｉｏｎ（ＳＦＥ）ｔｈｅｉｓｏｌａ—ａｎｄｓｅｖｅｒａｌｏｔｈｅｒｎｏｎｐｏｌａｒｓｏｌｖｅｎｔ．ｅｘｔｒａｃｔｉｏｎ（ＳＦＥ）ｉｓＣｕｒｒｅｎｔｌｙ，ｔｈｅｍｏｓｔｏｆｔｈｅｆｏｏｄｉｎｄｕｓｔｒｙｐｒｏｄｕｃｔｉｏｎａｒｅａｒｅｐｉｇｍｅｎｔｕｓｉｎｇｉｎｔｈｅｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｔｅｃｈｎｉｑｕｅｏｆｗｈｉｃｈｐｒｉｎｃｉｐｌｅｉｓｂａｓｅｏｎｓｙｎｔｈｅｔｉｃｐｉｇｍｅｎｔｓｗｈｉｃｈｔｈｅｄｉｆｆｅｒｅｎｔｃｈｅｍｉｃａｌａｆｆｉｎｉｔｙａｎｄｄｉｓｓｏｌｖｉｎｇｏｒｃｈａｒａｃｔｅｒｉｚｅｄｂｙｌｏｗｓａｆｅｔｙ，ｈａｚａｒｄｈｅａｌｔｈｗｈｅｎｕｓｅｃａｐａｃｉｔｙｏｆｃｒｉｔｉｃａｌｓｕｐｅｒｃｒｉｔｉｃａｌｓｔａｔｅｆｌｕｉｄａｎｄｔｈｅｙｏｕｔｈｅｍｆｏｒａｌｏｎｇｔｉｍｅ．Ｗｉｔｈｔｈｅｉｎｃｒｅａｓｅｏｆｅｘｔｒａｃｔｉｏｎｍａｔｅｒｉａｌｉｎｄｉｆｆｅｒｅｎｔｓｔｅａｍｐｒｅｓｓｕｒｅ．Ｃ０２，ｐｅｏｐｌｅ’Ｓｌｉｆｅｌｅｖｅｌａｎｄｄｅｅｐｋｎｏｗｌｅｄｇｅｏｆｓａｆｅｔｙ，ｔｈｅｓｉｇｎｉｆｉｃａｎｃｅｏｆｔｈｅｅｄｉｂｌｅｎａｔｕｒａｌｐｉｇｍｅｎｔｓｉｓｂｅｃｏｍ‘ｉｎｇｍｏｒｅＨ２０，Ｃ２Ｈ４，ＣｓＨ８，ＣＨ３０Ｈ，Ｎ０２ｃａｎｂｅｕｓｅｄａｓｔｈｅｓｏｌｖｅｎｔｏｆｓｕｐｅｒｅｒｉｔｉｃａｌｆｌｕｉｄ，ｂｕｔＣ０２ｈａｓｔｈｅｍｏｓｔｃｏｍｍｏｎａｐｐｌｉｃａｔｉｏｎｂｅｃａｕｓｅｏｆｉｔｓｓｐｅｃｉｆｉｃｐｒｏｐｅｒｔｉｅｓａｎｄｍｏｒｅｐｒｏｍｉｎｅｎｔｂｅｃａｕｓｅｏｆｉｔｓｈｉｇｈｅｒｓａｆｅｔｙ，ＳＯｔｈｅａｎｔｈｏｃｙａｎｉｎｓｓｔｕｄｙｉｓａｔｔｒａｃｔｉｎｇｍｕｃｈａｔｔｅｎｔｉｏｎｉｎｔｈｅｆｉｅｌｄｏｆｔｈｅｒｅｓｅａｒｃｈ。Ａｔｐｒｅｓｅｎｔ，ｏｆｌｏｗｃｒｉｔｉｃａｌｔｅｍｐｅｒａｔｕｒｅｗｈｉｃｈｃｌｏｓｅｄｔｏｒｏｏｍｔｅｍ—ｐｅｒａｔｕｒｅ（Ｔｃ＝３１．０６。Ｃ），ｃｒｉｔｉｃａｌｅａｓｙｔｏｐｒｅｓｓｕｒｅｗｈｉｃｈｉｓ收稿日期：２０１３－０３－２１作者简介：瑶（１９８６一），天津师范大学，在读硕士研究生，主要研究方向，食品科学与工程。ｏｐｅｒａｔｅ（Ｐｃ＝７．３９ＭＰａ），ｓａｆｅｔｙ，ｎｏｎ—ｆｌａｒｅ—ｍａｂｌｅ，ｃｈｅｍｉｃａｌｌｙｓｔａｂｌｅ，ｎｏｎ—ｔｏｘｉｃ，ｌｏｗｐｒｉｃｅａｎｄｐｒｅｖｅｎｔｏｘｉｄａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓ．Ｓｕｐｅｒｃｒｉｔｉｃａｌｆｌｕｉｄ万方数据ｅｘｔｒａｃｔｉｏｎｉｓｓｉｍｉｌａｒｔｏｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎｔｅｃｈｎｉｑｕｅ，ｂｕｔｉｔｈａｓｓｉｍｐｌｅｏｐｅｒａｔｉｏｎａｎｄｎｏｏｒｇａｎｉｃｓｏｌｖｅｎｔｒｅ‘ｓｉｄｕａｌｗｈｉｃｈｌｅａｄｓｔｏｔｈｅｒｍａｌｉｎｓｔａｂｉｌｉｔｙａｎｄｅａｓｙｏｘｉ—ｄａｔｉｏｎｃｏｍｐｏｓｉｔｉｏｎｃｏｕｌｄｂｅｒｅｓｅｒｖｅｄ．ｔｈｉｓｔｅｃｈｎｏｌｏｇｙｈａｓｂｅｅｎｗｉｄｅｌｙａｐｐｌｉｅｄｉｎｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓＣ０２ｓｕｐｅｒｃｒｉｔｉｃａｌ．Ｅｘｔｒａｃｔｉｏｎｔｅｍｐｅｒａｔｕｒｅａｎｄｐｒｅｓｓｕｒｅｍａｋｅａｄｉｆｆｅｒｅｎｃｅｔｏｅｘｔｒａｃｔｉｏｎｒａｔｅａｎｄｐｕｒｉｔｙｏｆａｎｔｈｏｃｙａ—ｎｉｎｓ．Ｈｉｌｇｈｔｅｍｐｅｒａｔｕｒｅａｎｄｐｒｅｓｓｕｒｅｗｉｌｌｍａｋｅａｎｔｈｏ—ｃｙａｎｉｎｓｂｅｄｅｇｒａｄａｔｉｏｎ，ｗｈｉｌｅｌｏｗｗｉｌｌｍａｋｅｐｕｒｉｔｙｒｅｄｕｃｅ，ａｎｄｔｈｅｅｘｔｒａｃｔｉｏｎｒａｔｅｄｅｃｌｉｎｅ．ＴｕｎｄｅＶａｔａｉ∞Ｊｒｅｓｅａｒｃｈｅｄｔｈｅｏｐｔｉｍｕｍｃｏｎｄｉ—ｔｉｏｎｓｏｆａｎｔｈｏｃｙａｎｉｎｓｅｘｔｒａｃｔｉｏｎｆｒｏｍｔｒｅｓｔｅｒｓａｎｄｏｌｄｇｒａｐｅｓ，ａｎｄｍａｄｅｕｓｅｏｆｔｈｅｓｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｆｌｕｉｄｅｘｔｒａｃｔｉｏｎｔｅｃｈｎｉｑｕｅｃｏｍｂｉｎｅｄｗｉｔｈａｃｉｄｉｆｙｉｎｇａｑｕｅｏｕｓｉｎｓｔｅａｄｏｆｔｏｘｉｃｏｒｇａｎｉｃｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎ（ｓｕｃｈａｓｎ—ｈｅｘａｎｅ），ａｎｄｇｍｎｅｄｈｉｇｈｅｒｃｏｎｔｅｎｔ．ＬｉｚａＥ．Ｌａｒｏｚｅ【７］ｅｔｃｅｘｔｒａｃｔｅｄｐｈｅｎｏｌｉｃｃｏｍｐｏｕｎｄｓｗｈｉｃｈｈａｖｅｈｉｇｈｏｘｉｄａｔｉｏｎｒｅｓｉｓｔａｎｃｅｐｅｒｆｏｒｍａｎｃｅｉｎｃｌｕｄｉｎｇａｎｔｈｏｃｙａｎｉｎｓ，ｐｒｏｃｙａｎｉｄｉｎｓ，ｆｌａｖｏｎｅｓ，ｃａｔｅｃｈｉｎｓ，ｂｅｎｚｏｉｃａｃｉｄ，ｃｉｎｎａｍｉｃａｃｉｄａｎｄｏｔｈｅｒｎａｔｕｒａｌｐｒｏｄｕｃｔｆｒｏｍｓｏｌｉｄｆｒｕｉｔｓｒｅｓｉｄｕｅｓｇｅｎｅｒａｔｅｄｄｕｒｉｎｇｔｈｅｃｏｕｒｓｅｏｆｉｎｄｕｓｔｒｉａｌｉｚｅｄｂｅｒｒｙｊｕｉｃｅｐｒｏｄｕｃｔｉｏｎａｆｔｅｒｐｒｅｓｓｉｎｇ．ＳｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｆｌｕｉｄｅｘｔｒａｃｔｉｏｎｗａｓｐｅｒｆｏｒｍｅｄｆｏｒ２ｈｏｎｔｈｉｓｃｏｎｄｉｔｉｏｎｏｆ８０—３００ｂａｒｓａｔ６０℃ｕｓｉｎｇ２．５ＬＣ０２／ｈ。Ｍｏｓｔｏｆｓｏｌｕｂｌｅｃｏｍｐｏｓｉｔｉｏｎｓｏｆ５．２０％ｗａｓｅｘｔｒａｃｔｅｄｆｒｏｍｒａｓｐｂｅｒｒｙｒｅｓｉｄｕｅｓａｎｄ１．４％ｆｒｏｍｂｌｕｅｂｅｒｒｙｗａｓｔｅｓａｔ２００ｂａｒｓ，ｗｈｉｌｅ３．８９％ｆｒｏｍｃｒａｎｂｅｒｒｙｗａｓｔｅｓａｔ２５０ｂａｒ．Ｔｈｅｈｉｇｈｅｓｔｐｈｅｎｏｌｃｏｎ—ｔｅｎｔｏｆｔｈｅｅｘｔｒａｃｔｉｎｇｐｒｏｄｕｃｔｉｏｎｗｈｉｃｈａｃｈｉｅｖｅｄ９ｇｒａｍｓｏｆｇａｌｌｉｃａｃｉｄｅｑｕｉｖａｌｅｎｔｓｐｅｒ１００ｇｏｆｅｘｔｒａｃｔｗａｓｆｏｕｎｄｉｎｂｌｕｅｂｅｒｒｙｐｏｍａｃｅ．ＲａｄｉｃａｌｓｃａｖｅｎｇｉｎｇｃａｐａｃｉｔｙｏｆｔｈｅＡＢＴＳ（２，２’一ａｚｉｎｏ—ｂｉｓ一［３一ｅｔｈ－ｙｌｂｅｎｚｏｔｉａｚｏｌ一６一ｓｕｌｆｏｎｉｃａｃｉｄ］）ａｎｄＤＰＰＨ（ｏｔ，仅一ｄｉｐｈｅｎｙｌ一￥一ｐｉｃｒｙｌｈｙｄｒａｚｙｌ）ｅｘｔｒａｃｔｅｄｂｙｔｈｅＳｕｐｅｒｃｒｉｔｉｃａｌ—Ｃ０２ｆｌｕｉｄｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｗａｓｍｏｒｅｍｏｄｅｒａｔｅｔｈａｎｂｙｃｏｎｖｅｎｔｉｏｎａｌｓｏｌｖｅｎｔｅｘｔｒａｃｔｓ．ＣｏｍｐａｒｉｓｏｎｓｗｅｒｅｍａｄｅｂｅｔｗｅｅｎｓｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｅｘｔｒａｃｔｉｏｎａｎｄｈｉｇｈｐｒｅｓｓｕｒｅＬｉｑｕｉｄｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｏｎｔｈｅｉｒｃａｐａｃｉｔｙｏｆｅｘｔｒａｃｔｉｎｇｔｈｅｐｌａｎｔｓｏｕｒｃｅａｃｔｉｖｅｃｏｍｐｏｕｎｄｂｙＨｉｌｄｅＷｉｊｉｎｇａａｒｄ。引．Ｕｎｄｅｒｎｏｒ－ｍａｌｃｉｒｃｕｍｓｔａｎｃｅｓ，ｓｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｅｘｔｒａｃｔｉｏｎｍｅｔｈ—ｏｄｉｓｍｏｓｔｅｆｆｅｃｔｉｖｅｆｏｒｅｘｔｒａｃｔｉｎｇｓｏｍｅｎｏｎｐｏｌａｒｃｏｍ—ｐｏｕｎｄｓｓｕｃｈａｓｃａｒｏｔｅｎｏｉｄｓ，ｗｈｉｌｅｐｒｅｓｓｕｒｉｚｅｄｌｉｑｕｉｄ万方数据ｅｘｔｒａｃｔｉｏｎｉｓｍｏｓｔｅｆｆｅｃｔｉｖｅｆｏｒｐｏｌａｒｃｏｍｐｏｕｎｄｓｓｕｃｈａｓｐｏｌｙｐｈｅｎｏｌｓ．ＳｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｈａｓａｌｓｏｂｅｅｎｗｉｄｅｌｙｕｓｅｄｉｎｅｘｔｒａｃｔｉｏｎｏｆｆｌａｖｏｎｅｓａｎｄｐｏｌｙ—ｐｈｅｎｏｌｓ．Ｓｕｐｅｒｃｒｉｔｉｃａｌｆｌｕｉｄｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｗｉｔｈａｄｄｅｎｔｒａｉｎｅｒ．ｓｕｃｈａｓｍｅｔｈａｎｏｌ，ｅｔｈａｎｏｌ，ａｃｅｔｏｎｅ，ｅｔｈｙｌ—ａｃｅｔａｔｅ，ｗａｔｅｒ，ｅｔｃ，ｃａｌｌｂｅｕｓｅｄｆｏｒｅｘｔｒａｃｔｉｎｇｏｆｔｈｅｃｏｍｐｏｎｅｎｔｓｏｆｈｉｇｈｐｏｌａｒｉｔｙ．ＬｉｎｇｚｈａｏＷａｎｇ［９］ｓｅｌｅｃｔｅｄｓｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｅｘｔｒａｃｔｉｏｎｗｉｔｈｒｅｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｌｌｏｄｏｐｔｉｍｉｚａｔｉｏｎｔｏｅｘｔｒａｃｔｆｌａｖｏｎｅｓｆｒｏｍＫｕｄｚｕｖｉｎｅｒｏｏｔ，ａｎｄｄｅｔｅｒｍｉｎｅｄｔｈｅｂｅｓｔｃｏｎｄｉｔｉｏｎｓｏｆｔｈｒｅｅｉｎｄｅｐｅｎｄｅｎｔｖａｒｉａｂｌｅｓｉｎｆｌｕｅｎｃｅｏｆｗｈｉｃｈｐｒｅｓ—ｓｕｒｅｗａｓ２０．０４ＭＰａ．ｔｈｅｔｅｍｐｅｒａｔｕｒｅｗａｓ５０．２４℃ａｎｄ１８１．２４ｍｌｔｏｔａｌｍｉｘｅｄ．Ｍ．Ｓ．Ｌｉｚａ［１０］ｃｏｍｂｉｎｅｄｅｔｈａｎｏｌｗｉｔｈＣＯ，ｆｌｕｉｄｗｈｅｒｅｔｈｅｙｔｏｏｋａｉｍａｔｉｎｃｒｅａｓ—ｉｎｇｓｏｌｕｔｉｏｎｐｏｌａｒｉｔｙ，ａｎｄｏｂｔａｉｎｅｄｔｈｅｏｐｔｉｍｕｍｃｏｎ—ｄｉｔｉｏｎｏｆｆｌａｖｏｎｅｓｅｘｔｒａｃｔｉｏｎｆｒｏｍＳｔｒｏｂｉｌａｎｔ｝ｌｅｓＢｌ。ｗｈｉｃｈｉｓ２００ｂａｒｓ．５０℃ａｎｄ６０ｍｉｎｕｔｅｓ．ＬｕｉｚＡ．Ｖ．Ｓａｒｍｅｎｔｏ［１１］ｃｏｎｆｉｒｍｅｄｔｈａｔｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｏｆｆｌａｖｏｎｅｓｅｘｔｒａｃｔｉｏｎｕｓｉｎｇｓｕｐｅｒｃｒｉｔｉｃａｌＣ０２ｅｘｔｒａｃｔｉｏｎｆｒｏｍｃａｃａｏｂｅａｎｓｗａｓｖｅｒｙｌｏｗｂｅｃａｕｓｅｏｆｎｏｐｏｌａｒｉｔｙｐｒｏｐｅｒｔｙ．Ｂｕｔｔｈｅｍｏｒｅｅｔｈａｎｏｌｗａｓａｄｄｅｄ，ｔｈｅｈｉｇｈｅｒｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｗｉｌｌｂｅｇａｉｎｅｄｇｒｅａｔｌｙ．１．２ＳｏｌｖｅｎｔＥｘｔｒａｃｔｉｏｎＴｈｅｍｏｓｔｔｒａｄｉｔｉｏｎａｌａｎｄＵＳＵａｌｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｉｓｔｏｃｈｏｏｓｅａｎａｐｐｒｏｐｒｉａｔｅｓｏｌｖｅｎｔｗｈｉｃｈｃｏｕｌｄｄｉｓ－ｓｏｌｖｅｔｈｅａｎｔｈｏｃｙａｎｉｎｓｅｘｔｒｅｍｅｌｙａｎｄｍａｋｅｔｈｅｓｏｌｕ—ｂｉｌｉｔｙｏｆｏｔｈｅｒｃｏｍｐｏｎｅｎｔｌｅａｓｔｓｏｔｈａｔｉｎｔｈｅｓｏｌｖｅｎｔｆｏｌｌｏｗｉｎｇｔｈｅｓｏｌｕｂｉｌｉｔｙｏｆｔｈｅａｎｔｈｏｃｙａｎｉｎｓｄｉｆｆｅｒｅｎｔｆｒｏｍｏｔｈｅｒｓｏｌｕｔｅ，ｔｈｅａｎｔｈｏｃｙａｎｉｎｃｏｕｌｄｂｅｅｘｔｒａｃ－ｔｅｄ．Ｅｘｔｒａｃｔｉｎｇａｃｔｉｖｅｉｎｇｒｅｄｉｅｎｔｓ，ｓｉｎｇｌｅｓｏｌｖｅｎｔｏｒｓｅｖｅｒａｌｄｉｆｆｅｒｅｎｔｐｏｌａｒｉｔｉｅｓｓｏｌｖｅｎｔｃｏｕｌｄｂｅｓｅｌｅｃｔｅｄｔｏｓｅｐａｒａｔｅｐｉｇｍｅｎｔｓ．Ｇｅｎｅｒａｌｌｙ，ｔｈｅｌｏｗ—ｐｏｌａｒｉｔｙｌｉｐｏｔ－ｒｏｐｙｗｏｕｌｄｂｅｕｓｅｄｆｉｒｓｔ，ａｎｄｂｅｓｅｐａｒａｔｅｄｂｙｗａｔｅｒｍｉｓｃｉｂｉｌｉｔｙｏｒｇａｎｉｃｓｏｌｖｅｎｔｓｕｃｈａｓａｃｅｔｏｎｅ，ｍｅｔｈａｎｏｌ，ｅｔｈａｎｏｌ，ｅｔｃ．ａｎｄｂｅｅｘｔｒａｃｔｅｄｂｙｗａｔｅｒｌａｓｔ．ＩｎｔｈｅｓｔｕｄｙｏｆＥｕｔｅｒｐｅｏｌｅｒａｃｅａｆｒｕｉｔｓｗｈｉｃｈａｒｅｒｉｃｈｉｎｔｈｅａｎｔｈｏｃｙａｎｉｎｓ．Ａｌｓ．Ｄｉａｓ［１２］ｅｘｔｒａｃｔｅｄｔｈｅｍｗｉｔｈｅｔｈｙｌａｃｅｔａｔｅｔｏｒｅｍｏｖｅｅｘｃｅｓｓｆａｔ—－ｓｏｌｕｂｌｅｃｏｎ·－ｓｔｉｔｕｅｎｔｓ．Ａｆｔｅｒｔｈｅｓｔｅｐｕｐｏｎ，ｍｅｔｈａｎｏｌａｎｄｍｅｔｈａｎｏｌ—ＨＣＬ（０．１％ＨＣＬ）ｗｅｒｅｕｓｅｄｆｏｒｅｘｔｒａｃｔｉｏｎａｎｄｔｈｅｎＣ——１８ｓｏｌｉｄ——ｐｈａｓｅｃａｒｔｒｉｄｇｅｗａｓｓｅｌｅｃｔｅｄｔｏｍａｋｅｅｘｔｒａｃｔｉｏｎｐｕｒｉｆｙ．Ｗｉｔｈａｃｅｔｏｎｉｔｒｉｌｅ（ＡＣＮ）ａｎｄ５ｐｅｒｃｅｎｔｏｆｆｏｒｍｉｃａｃｉｄ，ｔｈｅｇｒａｄｉｅｎｔｅｌｕｔｉｏｎｏｆｔｈｅｐｉｇｍｅｎｔｗａｓｄｏｎｅｂｙｔｈｅｌａｓｔｉｎｔｈｅｏｐｔｉｍｉｚａｔｉｏｎｏｆｔｈｅｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｏｆｔｈｅａｎｔｈｏｃｙａｎｉｎｓｉｎｔｈｅｐｕｒｐｌｅｓｗｅｅｔｐｏｔａｔｏ，ｒｅｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄｏｌｏｇｙ（ＲＳＭ）ｗｅｒｅｕｓｅｄｂｙＧｏｎｇｊｉａｎＦａｎ［１３］．Ｉｎｔｈｅｍａｉｎｌｙｕｓｅｄａｃｉｄ—－ａｌｃｏｈｏｌｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄ，ｄｉｆｆｅｒｅｎｔｔｅｍｐｅｒａｔｕｒｅ（４０—８０＇Ｅ），ｅｘｔｒａｃ．ｔｉｏｎｔｉｍｅ（６０—１２０ｍｉｎ）ａｎｄｆｅｅｄｌｉｑｕｉｄｒａｔｉｏ（１：１５—１：３０）ｗｅｒｅｐｕｔｉｎｔｏｐｒａｃｔｉｃｅ．ＡｎｄｔｈｅｃｏｎｔｅｎｔｏｆｔｈｅａｎｔｈｏｃｙａｎｉｎｓｗｅｒｅｄｅｔｅｒｍｉｎｅｄｂｙｔｈｅＳｅｐｃｔｒｕｍｍｅｔｈｏｄ．Ｃｏｎｓｅｑｕｅｎｔｌｙ，ｔｈｅｎｕｍｅｒｉｃａｌｖａｌｕｅｏｆＰＳＰＡｓｒｅａｃｈｔｈｅｈｉｇｈｅｓｔｙｉｅｌｄ（１５８ｍｇ／ｌＯＯｇＤＷ）ａｎｄｔｈｅｂｅｓｔｆｉｔｔｅｍｐｅｒａｔｕｒｅｗａｓ８０。Ｃ，ｔｈｅｔｉｍｅｉｓ６０ｍｉｎａｎｄｔｌｌｅｆｅｅｄｌｉｑｕｉｄｒａｔｉｏｉｓ１：３２．Ｔｈｅｒｅｓｕｌｔｓｃｏｎｆｉｒｍｅｄｔｈａｔｔｈｅｃｏｎｄｉｔｉｏｎｏｆｔｅｍｐｅｒａｔｕｒｅａｎｄｆｅｅｄｌｉｑｕｉｄｒａｔｉｏｗｏｕｌｄｂｒｉｎｇｔｈｅｓｉｇｎｉｆｉｃａｎｔｌｙｉｎｆｌｕｅｎｃｅｏｎｔｈｅｅｘｔｒａｃ—ｔｉｏｎ．Ｄｉｆｆｅｒｅｎｔｅｘｔｒａｃｔｉｎｇｓｏｌｕｔｉｏｎｗｅｒｅｕｓｅｄｉｎｃｌｕｄｉｎｇｗａｔｅｒａｎｄａｃｉｄｗａｔｅｒ（１％ｈｙｄｒｏｃｈｌｏｒｉｃａｃｉｄ），ｔｈｅｍｉｘｔｕｒｅｏｆｗａｔｅｒａｎｄｄｉｆｆｅｒｅｎｔｐｒｏｐｏｒｔｉｏｎｅｔｈａｎｏｌ（０～８０％），ａｎｄｔｈｅｍｉｘｔｕｒｅｏｆｄｉｆｆｅｒｅｎｔｐｒｏｐｏｒｔｉｏｎｓｏｆｅｔｈａｎｏｌａｎｄａｃｉｄｉｆｉｃａｔｉｏｎｗａｔｅｒ（０—８０％ｏｆｅｔｈａｎｏｌ（１％ｈｙｄｒｏｃｈｌｏｒｉｃａｃｉｄ））ｂｙＧａｎａｐａｔｈｉＰａｔｉｌ㈨，ｗｈｏｅｘｔｒａｃｔｅｄｔｈｅａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｔｈｅｃａｒｒｏｔ，ａｎｄｒｅｃｅｉｖｅｄｔｈｅｐｕｒｉｆｉｅｄａｎｔｈｏｃｙａｎｉｎｓｂｙｔｈｅｗａｙｏｆｕｓｉｎｇｐｅｒｍｅａｂｌｅｍｅｍｂｒａｎｅｄｉｓｔｉｌｌａｔｉｏｎ（Ｏｓｍｏｓｉｓｍｅｍｂｒａｎｅｄｉｓｔｉｌｌａｔｉｏｎ）（４８５ｍｇ／ｍｌｉｎｒｏｏｍｔｅｍｐｅｒａｔｕｒｅａｎｄａｔ—ｍｏｓｐｈｅｒｉｃｐｒｅｓｓｕｒｅ）．Ｔｈｒｏｕｇｈｕｔｉｌｉｚｉｎｇ０．１％ｈｙｄｒｏ－ｃｈｌｏｒｉｃａｃｉｄｗｉｔｈｍｅｔｈａｎｏｌｓｏｌｕｔｉｏｎｔｏｅｘｔｒａｃｔｐｉｇｍｅｎｔｉｎｔｈｅｆｌｏｗｅｌｌｓｏｆＳｍｉｌａｘａｓｐｅｒａ１，ｕｓｉｎｇＣ一１８ｓｏｌｉｄ—ｐｈａｓｅｃａｒｔｒｉｄｇｅｔｏｐｕｒｉｆｙ，ａｎｄＨＰＬＣ—ＤＡＤ—ＭＳｔｏｉｄｅｎｔｉｆｙ，ｌｕｉｇｉａｌｏｎｇｏ㈣ｃｏｎｆｉｒｍｅｄｔｈａｔ８３％ｏｆａｌｌａｎｔｈｏｃｙａｎｉｎｓｉｎｔｈｅｓｋｉｎｏｆＳＳｍｉｌａｘａｓｐｅｒａｂｅｒｒｉｅｓｗｅｒｅｐｅｌａｒｇｏｎｉｄｉｎ３一Ｏ—ｒｕｔｉｎｏｓｉｄｅ，ａｎｄｔｈｅｒｅｗａｓｒａｒｅｌｙｃｙａｎｉｄｉｎ３一Ｏ—ｒｕｔｉｎｏｓｉｄ（ｏｎｌｙ１３％）ｉｎｔｈａｔ．Ａｎｅｗｍｅｔｈｏｄｗｈｉｃｈｅｘｔｒａｃｔｓａｎｄｐｕｒｉｆｉｅｓａｎｔｈｏ－ｃｙａｎｉｎｓｆｒｏｍｇｒａｐｅｐｅｒｉｃａｒｐｗａｓｄｅｓｃｒｉｂｅｄｂｙＭａｕ－ｒｏＢｌｅｖｅ［１６｜，ｉｎｔｈｅｓｔｅｐｏｆｅｘｔｒａｃｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎ，ｗａｔｅｒ／ｅｔｈａｎｏｌｓｏｌｕｔｉｏｎａｎｄｃｒｉｔｉｃａｌＣ０２ｆｌｕｉｄｗｅｒｅｕｓｅｄ．Ａｆｔｅｒｔｈａｔ．ａｎｔｈｏｃｙａｎｉｎｓｙｉｅｌｄｉｓａｂｏｕｔ８５％．Ｔｈｅｒｅｗａｓｎｏｈｅａｔｏｒｃｈｅｍｉｃａｌｄｅｇｒａｄａｔｉｏｎｔｏｅｌｉｍｉ—ｎａｔｅｅｔｈａｎｏｌｉｎｔｈｉｓｍｅｔｈｏｄ，ｏｂｔａｉｎｉｎｇｈｉｇｈｖａｌｕｅ—ａｄｄｅｄｐｒｏｄｕｃｔｓ，ａｎｄｋｅｅｐｉｎｇｉｔｓｃｏｎｔｅｎｔｏｆａｎｔｈｏｃｙａ—ｎｉｎｓａｎｄａｎｔｉｏｘｉｄａｎｔａｃｔｉｖｉｔｙｕｎｃｈａｎｇｅｄ．ＴｈｅｍｅｔｈｏｄｏｆｅｘｔｒａｃｔｉｎｇａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｔｈｅＢｏｋｂｕｎｊａｗａｓｏｐ—ｔｉｍｉｚｅｄａｎｄｔｈｅｐｒｏｄｕｃｔｓｔｒｕｃｔｕｒｅｏｆｗａｔｅｒｅｘｔｒａｃｔｉｏｎ万方数据ｗａｓｉｄｅｎｔｉｆｉｅｄｂｙＣ．Ｓ．Ｋｕ［１７］．ｔｈｒｏｕｇｈｕｓｉｎｇｔｈｅｒｅ．ｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄ（ｒｅｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄｏｌｏｇｙ（ＲＳＭ）．ＡｃｃｏｒｄｉｎｇｔｏｔｈｅａｎａｌｙｓｉｓｏｆｔｈｅｒｅｓｕｌｔｓｆｒｏｍＲＳＭ，ｔｈｅｂｅｓｔｃｏｎｄｉｔｉｏｎｏｆｅｘｔｒａｃｔｉｏｎｗａｓｒｅｃｅｉｖｅｄ，ｏｆｗｈｉｃｈｓｏｌｉｄ—ｌｉｑｕｉｄｒａｔｉｏａｃｈｉｅｖｅｄ２０，ｐｒｏｃｅｓｓｉｎｇｔｉｍｅａｎｄｔｈｅｔｅｍｐｅｒａｔｕｒｅｗｅｒｅ６０ｍｉｎａｎｄ６０ｄｅ－ｇｒｅｅｓ．ＷｉｔｈｕｓｉｎｇＨＰＬＣ—ＰＤＡ—ＭＳ／ＭＳｏｎｅｘｔｒａｃ－ｔｉｎｇａｎｔｈｏｃｙａｎｉｎｓ，ｔｈｅｅｌｅｍｅｎｔｏｆｔｈｅｐｒｏｄｕｃｔｉｏｎｗｅｒｅｉｄｅｎｔｉｆｉｅｄ，ｔｈｅｓｅｓｉｘａｎｔｈｏｃｙａｎｉｎｃｏｍｐｏｓｉｔｉｏｎｗｅｒｅｃｙ—ａｎｉｄｉｎ３一Ｏ—ｓａｍｂｕｂｉｏｓｉｄｅ．ｃｙａｎｉｄｉｎ３一Ｏ—ｘｙｌｏ—ｓｙｌｒｕｔｉｎｏｓｉｄｅ，ｃｙａｎｉｄｉｎ３一Ｏ—ｒｕｔｉｎｏｓｉｄｅ，ｐｅｌａｒｇｏｎｉ—ｄｉｎ３一Ｏ—ｒｕｔｉｎｏｓｉｄｅ．ｄｅｌｐｈｉｎｉｄｉｎ３一Ｏ—ｒｕｔｉｎｏ．ｓｉｄｅ，ａｎｄｄｅｌｐｈｉｎｉｄｉｎ３—０一ｇｌｕｃｕｒｏｎｉｄｅ．Ｔｈｅｍｅｔｈｏｄｗｈｉｃｈｅｘｔｒａｃｔｅｄｐｏｌｙｐｈｅｎｏｌｆｒｏｍｃａｂｂａｇｅｆｒｕｉｔｗａｓｏｐ—ｔｉｍｉｚｅｄｂｙＤ．Ｒ．Ｐｏｍｐｅｕ［１８］ｗｉｔｈｕｓｉｎｇｔｈｅｒｅｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄｍｅｔｈｏｄｏｌｏｇｙ．Ｔｈｅｃｏｎｄｉｔｉｏｎｏｆｈｉｇｈｅｓｔｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｗａｓｉｎ５０％，７０—８０％ｏｆｅｔｈａ－ｎｏｌ，０．０６５ａｎｄ０．０７４ｍｏＬ／Ｌｈｙｄｒｏｃｈｌｏｒｉｃａｃｉｄｓｏｌｕ－ｔｉｏｎ．ＡｎｏｔｈｅｒｅｘｐｅｒｉｍｅｎｔｈａｖｅｂｅｅｎｄｏｎｅｂｙＭ．Ｓａ＇ｎｃｈｅｚＧｕｅｒｒｅＩＤ［１９］ｏｆｗｈｉｃｈｗａｔｅｒａｎｄｅｔｈａｎｏｌｗｅｒ℃ｕｓｅｄｔｏｅｘｔｒａｃｔｐｏｌｙｐｈｅｎｏｌｓｉｎｒａｐｅ．Ｔｈｅｒｅｓｕｌｔｓｃｏｎ－ｆｉｒｍｅｄｔｈａｔｔｈｅｐｈｅｎｏｌｓｙｉｅｌｄｅｘｔｒａｃｔｅｄｂｙｗａｔｅｒｗａｓｈｉｇｈｅｒｔｈａｎｔｈａｔｂｙｅｔｈａｎｏｌｆｏｒ３０ｔｉｍｅｓ．１．３ＵｌｔｒａｓｏｎｉｃＥｘｔｒａｃｔｉｏｎＡｓｗｅａｌｌｋｎｏｗｔｈａｔａｎｔｈｏｃｙａｎｉｎｓａｌｅｔｈｅｎａｔｕｒａｌｐｒｏｄｕｃｔｉｏｎｓｅｘｉｓｔｉｎｐｌａｎｔｃｅｌｌｓ，ｓｏｉｔｉｓｏｆｇｒｅａｔｉｍ—ｐｏｆｌａｎｃｅｔｏｃｈｏｏｓｅａｎａｄａｐｔｉｖｅａｎｄｅｆｆｅｃｔｉｖｅｍｅｔｈｏｄｔｏｍａｋｅｃｅｌｌｓｃｒｕｓｈｉｎｇ．Ａｔｐｒｅｓｅｎｔ，ｕｌｔｒａｓｏｎｉｃｅｘｔｒａｃｔｉｎｇａｎｔｈｏｃｙａｎｉｎｓｈａｓｂｅｅｎｕｓｅｄｉｎｔｈｅｆｉｅｌｄｏｆｆｏｏｄｉｎｄｕｓ—ｔｒｙ，ｗｈｉｃｈｏｆｅｘｔｒａｃｔｉｏｎｒａｔｉｏｈａｓｂｅｅｎｅｖａｌｕａｔｅｄａｎｄｉｎｖｅｓｔｉｇａｔｅｄｔｈｒｏｕｇｈｍａｎｙｒｅｓｅａｒｃｈｅｓ．Ｏｎｖａｒｉｏｕｓｏｃ－ｃａｓｉｏｎｓ，ａｎｔｈｏｃｙａｎｉｎｓｅｘｉｓｔｉｎｅｖｅｒｙｐｌａｎｔｏｒｇａｎｉｚａ—ｔｉｏｎｓ．Ｉｔｉｓｆｏｒｔｈｉｓｒｅａｓｏｎｔｈａｔｕｌｔｒａｓｏｎｉｃｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｂｅｃｏｍｅｓｔｈｅｍｏｒｅｅｆｆｅｃｔｉｖｅａｎｄｑｕｉｃｋｌｙｍｅｔｈ—ｏｄｔｏｅｘｔｒａｃｔａｎｔｈｏｃｙａｎｉｎｓ［２０—２ｌ｜．Ｋ．Ｖｉｌｋｈｕ［２２］ｅｔａ１．ｃｏｎｆｉｒｍｅｄｔｈａｔｅｘｔｒａｃｔｉｏｎｅｆ－ｆｉｃｉｅｎｃｙｏｆｔｈｅａｃｔｉｖｅｓｕｂｓｔａｎｃｅｓａｎｄａｎｔｈｏｃｙａｎｉｎｓｃａｎｂｅｅｆｆｅｃｔｉｖｅｌｙｉｍｐｒｏｖｅｄｄｕｒｉｎｇｔｈｅｅｘｔｒａｃｔｉｏｎｐｒｏｃｅｓｓｕｓｉｎｇｕｌｔｒａｓｏｎｉｃａｕｘｉｌｉａｒｙｍｅｔｈｏｄ．ＦａｎｇＣｈｅｎ［２３］ｍａｄｅｕｓｅｏｆｕｌｔｒａｓｏｎｉｃｔｅｃｈｎｉｑｕｅｗｉｔｈｗａｔｅｒａｕｘｉｌｉａｒｙｔｏｅｘｔｒａｃｔａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｒｅｄｒａｓｐｂｅｒｒｙａｎｄｃｏｎ—ｐａｒｅｄｉｔｗｉｔｈｔｈｅｔｒａｄｉｔｉｏｎａｌｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎｍｅｔｈ－ｏｄｓ．Ｉｎｇｉｖｅｎｔｈｅｍｏｓｔｏｐｔｉｍａｌｃｏｎｄｉｔｉｏｎｓｔｈｅｅｘｐｅｒｉ—ｍｅｎｔｇｏｔｔｈｅｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｏｆ３４．５ｍｇａｎｔｈｏｃｙ－第３期瑶，等：花青素的提取纯化及鉴定３９ａｎｉｎｅｘｔｒａｃｔｉｏｎｐｅｒ１００ｇｆｒｅｓｈｆｒｕｉｔｓ，ａｎｄｄｅｔｅｃｔｅｄｔｈｅａｎｔｈｏｃｙａｎｉｎｃｏｍｐｏｓｉｔｉｏｎｓｔｈｒｏｕｇｈｔｈｅｈｉｇｈ—－ｐｅｒ－－ｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇｒａｐｈｙ—－ｍａｓｓｓｐｅｃｔｒｏｍｅｔｒｙ（ＨＰＬＣ—ＭＳ）．Ａｓｔｈｅｒｅｓｕｌｔｓｈｏｗｅｄ，ｔ１１ｅｒｅａｒｅ１２ｋｉｎｄｓｏｆａｎｔｈｏｃｙａｎｉｎｓｉｎｔｈａｔ，８ｏｆｗｈｉｃｈｈａｓｂｅｅｎｃｈａｒａｃｔｅｒｉｚｅｄ．Ｔｈｅｉｎｇｒｅｄｉｅｎｔｓｏｆｔｈｅｅｘｔｒａｃｔｉｖｅｍａｉｎｌｙｃｏｍｐｒｉｓｅｃｙａｎｉｄｉｎ一３一ｓｏｐｈｏｒｏｓｉｄｅ，ｃｙａｎｉｄｉｎ一３一（２（Ｇ）一ｇｌｕｃｏｓｙｌｒｕｔｉｎｏｓｉｄｅ），ｃｙａｎｉｄｉｎ一３一ｓａｍｂｕ—ｂｉｏｓｉｄｅ，ｃｙａｎｉｄｉｎ一３一ｒｕｔｉｎｏｓｉｄｅ，ｃｙａｎｉｄｉｎ一３一ｘｙ·ｌｏｓｙｌｒｕｔｉｎｏｓｉｄｅ，ｃｙａｎｉｄｉｎ一３一（２（Ｇ）一ｇｌｕｃｏｓｙｌｒｕ－ｔｉｎｏｓｉｄｅ）。ａｎｄｃｙａｎｉｄｉｎ一３一ｒｕｔｉｎｏｓｉｄｅ．Ｏｔｈｅｒｗｉｓｅｔｈｅｒｅｗｅｒｅｒｅｓｅａｒｃｈｅｓｓｈｏｗｅｄｔｈａｔｔｈｅｕｌｔｒａｓｏｎｉｃｍｅｔｈ．ｏｄａｓｐｒｅｓｅｒｖａｔｉｏｎｔｅｃｈｎｏｌｏｇｙｉｄｅａｌｃｈｏｉｃｅｃａｎｐｒｅ—ｓｅｒｖｅｊｕｉｃｅａｎｔｈｏｃｙａｎｉｎｓｅｆｆｉｃｉｅｎｔｌｙｄｕｒｉｎｇｔｈｅｔｒｅａｔ—ｍｅｎｔｏｆｇｒａｐｅｊｕｉｃｅ‘２４１．ＫａｓｈｉｆＧｈａｆｏｏｒ㈨ｕｓｉｎｇｕ１．ｔｒａｓｏｕｎｄ—ａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎ（ＵＡＥ）ｔｅｃｈｎｉｑｕｅｔｏｅｘｔｒａｃｔｐｈｅｎｏｌｉｃｃｏｍｐｏｕｎｄｓ，ａｎｔｉｏｘｉｄａｎｔａｃｔｉｖｉｔｉｅｓ，ａｎｄａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＣａｍｐｂｅｌｌＥａｒｌｙｇｒａｐｅｓｅｅｄｓｅ·ｌｅｃｔｉｎｇｔｈｅｂｅｓｔｅｔｈａｎｏｌｃｏｎｃｅｎｔｒａｔｉｏｎ，ｅｘｔｒａｃｔｉｏｎｔｅｍ—ｐｅｒａｔｕｒｅａｎｄｔｉｍｅ．ＲｅｓｐｏｎｓｅＳＵｌｆａｃｅｍｅｔｈｏｄｏｌｏｇｙ（ＲＳＭ）ｗｅｒｅｃａｒｒｉｅｄｏｕｔｔｏａｎａｌｙｓｉｓａｎｄｏｂｔａｉｎｔｈｅｍａｘｉｍｕｍｅｘｔｒａｃｔｉｏｎ．Ｍｕｈ锄ｍａｄＫ啪ｒａＪｌＫｈａｎ【２６］ｅｘｔｒａｃｔｅｄｐｏｌｙｐｈｅ··ｎｏｌｓｗｉｔｈｕｌｔｒａｓｏｕｎｄ——ａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎ（ＵＡＥ）ｔｅｃｈｎｉｑｕｅｆｒｏｍｏｒａｎｇｅｐｅｅｌ，ａｎｄｃｏｎｆｉｒｍｅｄｔｈｅｏｐｔｉｍａｌｃｏｎｄｉｔｉｏｎ（４００ｃ，１５０Ｗｕｌｔｒａ—ｓｏｎｉｃｐｏｗｅｒ，ｅｔｈａｎｏｌ：ｗａｔｅｒ４：１（ｖ／ｖ））ｂｙｔｈｅｒｅ．ｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄ．Ｃｏｍｐａｒｅｄｗｉｔｈｔｒａｄｉｔｉｏｎａｌｍｅｔｈｏｄｓ，ｕｌｔｒａｓｏｎｉｃｍｅｔｈｏｄｉｓｓｐｅｃｉａｌｉｎｔｈｅｓｈｏｒｔｔｉｍｅ，ｈｉｇｈｙｉｅｌｄ，ｅｎｅｒｇｙｓａｖｉｎｇｅｔｃ．Ｂｕｔｔｈｉｓｍｅｔｈｏｄｈａｓｈｉｌｇｈｄｅｍａｎｄｔｏｖｅｓｓｅｌｗａｌｌｔｈｉｃｋｎｅｓｓｏｆｖｅｓｓｅｌｗａｌｌａｎｄｔｈｅｌｏｃａｔｉｏｎｃｏｎｔａｉｈｅｒｓｐｌａｃｅｄｉｎ．Ｔｈｅｐｒｏｂ—ａｂｏｕｔｅｎｇｉｎｅｅｒｉｎｇｅｑｕｉｐｍｅｎｔａｍｐｌｉｆｉｃａｔｉｏｎｈａｖｅｂｅｓｏｌｖｅｄｆｕｒｔｈｅｒｆｏｒｍａｓｓｐｒｏｄｕｃｔｉｏｎ．１．４ＰｒｅｓｓｕｒｅＥｘｔｒａｃｔｉｏｎＭａｒｇａｒｉｔａＣｏｒｒａｌｅｓ［２７］ｅｘｔｒａｃｔｅｄａｎｔｈｏｃｙａｎｉｎｓａｔ６００ＭＰａｗｉｔｈ５０％ｅｔｈａｎｏｌｆｒｏｍｇｒａｐｅａｎｄｏｂｔａｉｎｅｄｍｏｒｅ２３％ｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｔｈａｔｕｎｄｅｒｔｈｅｃｏｎｄｉｔｉｏｎｏｆｎｏｒｍａｌｔｅｍｐｅｒａｔｕｒｅ．ｃｏｎｓｅｑｕｅｎｃｅｄｅｎｉｅｄｔｈｅＳａｎｃｈｅｚ．．Ｍｏｒｅｎｏｔｈｅｏ．ｉｔｗａｓｓｕｆｆｉｃｉｅｎｔｔｏｍａｋｅｃｅｌｌｖａｃｕ０１ｅａｎｄｐｌａｎｔｃｙｔｏｄｅｒｍｃｒａｃｋａｔＩＯＯＭＰａ．Ｂ．Ｂｅｎｐｒｅｖｉｏｕｓｒｅｓｅａｒｃｈｍｏｍｅｎｔｄｅｃｏｍ—ｄｅｖｉｃｅｆｉｒｓｔｔｏｄｉｓｐｏｓｅｄｒｙｒｏｓｅｌｌｅ，ａｎｄｔｈｅｎａｎｔｈｏｃｙａｎｉｎｓｂｙｗａｔｅｒａｎｄａｃｈｉｅｖｅｄｈｉｇｈｅｘ－万方数据ｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙａｔｌａｓｔ．１．５ＥｎｚｙｍａｔｉｃＥｘｔｒａｃｔｉｏｎＥｎｚｙｍｅｐｒｅｐａｒａｔｉｏｎｗｉｌｌｂｅｕｓｅｄｉｎｔｈｅａｃｔｉｖｅｓｕｂｓｔａｎｃｅｓｅｘｔｒａｃｔｉｏｎｐｒｏｃｅｓｓｉｎｏｒｄｅｒｔｏｅｎａｂｌｅｔｈｅｓｅａｃｔｉｖｅｓｕｂｓｔａｎｃｅｓｔｏｂｅｒｅｌｅａｓｅｄａｎｄｅｘｔｒａｃｔｅｄａｄｅ．ｑｕａｔｅｌｙｆｒｏｍｐｌａｎｔｔｉｓｓｕｅｓ．Ｔｈｅｓｅｅｎｚｙｍｅｓｃａｎｂｅｕｓｅｄａｌｏｎｅ，ｏｒｃｏｍｂｉｎｅｗｉｔｈｏｔｈｅｒｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｓｔｏａｃｈｉｅｖｅｔｈｅｂｅｓｔｅｘｔｒａｃｔｉｏｎｅｆｆｉｅｉｅｎｃｙ［３１｜．ＹａｎｇＸｉａｏＷｅｉ［３２｜ｅｘｐｌｏｒｅｄｔｈｅｔｅｃｈｎｏｌｏｇｉｃａｌｃｏｎ—ｄｉｔｉｏｎｓｏｆｕｓｉｎｇｅｎｚｙｍａｔｉｃｅｘｔｒａｃｔｉｏｎｔｏｇｅｔａｎｔｈｏｃｙａ—ｎｉｎｓｆｒｏｍｇｒａｐｅｐｅｒｉｃａｒｐｆｏｒｔｈｅｐｕｒｐｏｓｅｏｆｉｍｐｒｏｖｉｎｇｔｈｅｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｏｆａｎｔｈｏｃｙａｎｉｎｓ．Ｔｈｉｓｓｔｕｄｙｃｏｎｃｅｎｔｒａｔｅｄｏｎｔｈｅｏｐｔｉｍｕｍｃｏｎｄｉｔｉｏｎｔｈａｔｈｏｗｔｏｄｅ—ｃｏｍｐｏｓｅｐｌａｎｔｓｃｙｔｏｄｅｒｍａｎｄａｓｔｈｅｃｏｎｓｅｑｕｅｎｃｅｔｈａｔｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙａｎｄｃｏｌｏｒｖａｌｕｅｗｅｒｅｉｍｐｒｏｖｅｄ．ＬｉＹｉｎｇＣｈａｎｇ［３３］ａｌｓｏｆｏｕｎｄｔｈａｔｔｈｅｃｅｌｌｕｌｏｓｅｅｎｚｙｍｅｅｘｔｒａｃｔｉｏｎｈａｄａｂｅｔｔｅｒｅｆｆｅｃｔｏｎａｎｔｈｏｃｙａｎｉｎｓｅｘｔｒａｃ—ｔｉｏｎｆｒｏｍｂｌｕｅｂｅｒｒｙｗｈｉｃｈｃｏｍｐａｒｅｄｗｉｔｈｕｓｉｎｇｐｅｃｔｉ—ｎａｓｅｏｒｔｈｅｍｉｘｔｕｒｅｏｆｂｏｔｈｅｎｚｙｍｅｓ．１．６ＭｉｃｒｏｗａｖｅＥｘｔｒａｃｔｉｏｎＭｉｃｒｏｗａｖｅｅｘｔｒａｃｔｉｏｎｉｓａｋｉｎｄｏｆｇｒｅｅｎｅｘｔｒａｃ—ｔｉｏｎｍｅｔｈｏｄｗｈｉｃｈｃａｎｏｐｅｒａｔｅｗｉｔｈｏｕｔａｄｄｉｎｇａｎｙｓｏｌ－ｖｅｎｔ．ＩｔｓｅｆｆｉｃｉｅｎｃｙｉｓｍｕｃｈｈｉｇｈｅｒｔｈａｎｔｒａｄｉｔｉｏｎａｌＳｏｘｈ／ｅｔｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄａｎｄｕｌｔｒａｓｏｎｉｃｍｅｔｈｏｄ，ａｎｄｉｔｈａｓｂｅｅｎｗｉｄｅｌｙａｐｐｌｉｅｄｉｎｔｈｅｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏ—ｃｙａｎｉｎｓｄｕｅｔｏｉｔｓｃｈａｒａｃｔｅｒｉｓｔｉｃｓｏｆｓｏｌｖｅｎｔ—ｆｒｅｅ，ｓｈｏｒｔｔｉｍｅａｎｄｓｉｍｐｌｅｏｐｅｒａｔｉｏｎ．Ｃｒｉｓｔｉｎａｇ。Ｇｒｉｇｏｒａｓ［３４］ｅｘｔｒａｃｔｅｄｓｗｅｅｔｃｈｅｒｒｉｅｓａｎｔｈｏｃｙａｎ—－ｉｎｓｂｙｔｈｅｍｅｔｈｏｄｏｆｍｉｃｒｏｗａｖｅ——ａｓｓｉｓ．ｅｘｔｒａｃｔｉｏｎｗｉｔｈｏｎｌｙｆｏｕｒｉｒｒａｄｉａｔｉｏｎｃｙｃｌｅｓｏｆ４５ｓａｔａｐｏｗｅｒｏｆ１０００Ｗ，ａｎｔｈｏｃｙａｎｉｎｓｗｅｒｅｅｘ．ｗｉｔｈｏｕｔｓｏｌｖｅｎｔａｄｄｅｄ．ＣｏｎｊｏｉｎｔＥｘｔｒａｃｔｉｏｎＭｅｔｈｏｄＩｎｅｓＪ．Ｓｅａｂｒａ［３５］ｕｓｅｄｆｒａｃｔｉｏｎａｔｅｄｈｉｇｈｐｒｅｓｓｕｒｅｍｅｔｈｏｄｔｏｇａｉｎａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＰｏｒｔｕ—ｅｌｄｅｒｂｅｒｒｙｐｏｍａｃｅｗｈｉｃｈｉｓｒｉｃｈｉｎａｎｔｈｏｃｙａｎｉｎｓｔｈｅｒａｐｅｕｔｉｃｐｒｏｐｅｒｔｉｅｓｔｈａｔｈａｓｂｅｅｎｓｅｅｎｈｉｇｈｔｏａｐｐｌｙｉｎｔｈｅｆｏｏｄａｎｄｐｈａｒｍａｃｅｕｔｉｃａｌｉｎｄｕｓ—ｒｅｓｅａｒｃｈｗａｓｃａｒｒｉｅｄｏｕｔｕｓｉｎｇｓｕｐｅｒｃｒｉｔｉｃａｌｅｘｔｒａｃｔｉｏｎ，ｆｏｌｌｏｗｅｄｂｙｅｎｈａｎｃｅｄｓｏｌｖｅｎｔｅｘｔｒａｃ．ｄｉｖｅｒｓｅＣＯ，／ｅｔｈａｎｏｌ／Ｈ，０ｓｏｌｖｅｎｔ３１３Ｋａｎｄ２１ＭＰａ．ｉｎｏｒｄｅｒｔｏｏｂｔａｉｎａｎｔｈｏｃｙａ．ｆｒａｃｔｉｏｎｓ．Ｉｔｗｉｌｌｂｅｏｆｇｒｅａｔｉｍｐｏｒｔａｎｃｅｉｎｔｅｄｅａｃｈｌｅｍｓｔｏｔｒａｃｔｅｄ１．７ｅｘｔｒａｃｔｉｏｎｓｕｃｃｅｓｓｆｕｌｌｙｓｋｉｎｇｕｅｓｅｗｉｔｈｖａｌｕｅｔｈａｎＴｈｉｓｒｙ［２８］ｔｈａｔｏｎｉｏｎｔｒｉｅｓ．ＴｈｉｓＣ０２ｔｉｏｎ（ＥＳＥ）ｗｉｔｈｖ），ａｔＡｍｏｒ［２９，３０］ｕｓｅｄｐｒｅｓｓｉｏｎｍｉｘｔｕｒｅｓ（０—９０％，０。５—１００％，０—９５％，ｖ／ｖ／ｅｘｔｒａｃｔｅｄｎｉｎ—ｒｉｃｈａｇｒｏ—ｉｎｄｕｓｔｒｉａｌｒｅｓｉｄｕｅｓｒｅｃｙｃｌｉｎｇ．Ｏｔｈｅｒｗｉｓｅ，Ｊ．Ｄａｉ［３６—３川ｕｓｅｄＬａｎｇｓｅｎ—ｋａｍｐｔｙｐｅｐｕｌｐｅｒｔｏｒｅｍｏｖｅｔｈｅｓｅｅｄｓａｎｄｐｅｒｉｃａｒｐｏｆｂｌａｃｋｂｅｒｒｙ，ａｎｄｔｈｅｎｏｂ。ｔａｉｎｅｄｔｈｅａｎｔｈｏｃｙａｎｉｎｓｂｙｕｌｔｒａｓｏｎｉｃｍｅｔｈｏｄｆｏｌｌｏｗｅｄｂｙｈｙｄｒｏｃｈｌｏｒｉｃａｃｉｄ—ｅｔｈａｎｏｌｓｏｌｖｅｎｔｔｒｅａｔｍｅｎｔ．Ｍ．Ｃｏｒｒａｌｅｓ［３８］ｄｉｓｃｕｓｓｅｄａｎｅｗｍｅｔｈｏｄｏｆｗｈｉｃｈｏｐｅｒａｔ．ｉｎｇｃｏｎｄｉｔｉｏｎｓｉｓｎａｍｅｌｙ７０ｏＣｈｅａｔａｎｄｕｌｔｒａｓｏｎｉｃ（３５ＫＨｚ）ｔｒｅａｔｍｅｎｔ，６００ＭＰａｈｉｇｈｓｔａｔｉｃｐｒｅｓｓｕｒｅ（ｏｒｐｕｌｓｅｅｌｅｃｔｒｉｃｆｉｅｌｄ（３ｋｖ／ｃｍ））．Ｔｈｅｒｅｓｕｌｔｓｓｈｏｗｅｄｔｈａｔｉｔｗａｓａｆｅａｓｉｂｌｅａｎｄｓｅｌｅｃｔｉｖｅｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄ．２ＰｕｒｉｆｉｃａｔｉｏｎａｎｄＩｄｅｎｔｉｆｉｃａｔｉｏｎｏｆＡｎ—ｔｈｏｃｙａｎｉｄｉｎＯｂｔａｉｎｉｎｇｈｉｇｈｐｕｒｉｔｙｍａｔｅｒｉａｌｓｉｓｔｈｅｋｅｙｉｎｔｈｅｃｏｕｒｓｅｏｆｔｈｅａｎｔｈｏｃｙａｎｉｎｓｂｉｏｌｏｇｉｃａｌａｃｔｉｖｉｔｙｓｔｕｄｙ．Ｃｕｒｒｅｎｔｌｙ．ｍｅｍｏｓｔａｃｃｅｐｔｅｄｗａｙｔｏｓｅｐａｒａｔｅａｎｄｐｕ’ｒｉｆｙａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｔｈｅｍｉｘｔｕｒｅｓｉｎｃｌｕｄｅｃｈｒｏｍａ’ｔｏｇｒａｐｈｙ，ｍａｃｒｏｐｏｒｏｕｓａｄｓｏｒｐｔｉｏｎｒｅｓｉｎｃｈｒｏｍａｔｏｇｒａ’ｐｈｙ，ｍｅｍｂｒａｎｅｓｅｐａｒａｔｉｏｎ，ｔｗｏａｑｕｅｏｕｓｐｈａｓｅｅｘ’ｔｒａｃｔｉｏｎｔｅｃｈｎｏｌｏｇｙ，Ｈｉｇｈｓｐｅｅｄｃｏｕｎｔｅｒｃｕｒｒｅｎｔｃｈｒｏ’ｍａｔｏｇｒａｐｈｙｔｅｃｈｎｏｌｏｇｙ．Ｍａｃｒｏｐｏｒｏｕｓｒｅｓｉｎｓｗｈｉｃｈｉｓｓｅｅｐ．ａｓａｎｅｆｆｉｃｉｅｎｔｐｏｔｅｎｔｉａｌｍｅｔｈｏｄｔｏｅｘｔｒａｃｔａｎｄｐｕｒｉｆｙａｎｔｈｏｃｙａｎｉｎｓｈａｓｂｅｅｎａｐｐｌｉｅｄｗｉｄｅｌｙｉｎｉｎｄｕｓ’ｔｒｉａｌｐｒｏｄｕｃｔｉｏｎ【３９｜．Ｔｈｅｐｒｅｓｅｎｔｓｔｕｄｙｓｈｏｗｓｔｈａｔｈｉｇｈｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇｒａｐｈｙ，ｍａｓｓｓｐｅｃｔｒｏｍｅ—ｔｒｙ．ｎｕｃｌｅａｒｍａｇｎｅｔｉｃｒｅｓｏｎａｎｃｅ（ＮＭＲ）ｃｈｒｏｍａｔｏｇｒａ‘ｐｈｙ，ｏｒａｃｏｍｂｉｎａｔｉｏｎｍｅｔｈｏｄｓａｒｅｐｕｔｔｏｕｓｅｆｏｒｄｅ‘ｔｅｃｔｉｎｇａｎｄａｎａｌｙｚｉｎｇｔｈｅａｃｔｉｖｅｅｘｔｒａｃｔｉｏｎａｆｔｅｒｐｕｒｉｆ－ｙｉｎｇ．Ａｔｐｒｅｓｅｎｔ，ｈｉｓｈｓｐｅｅｄｃｏｕｎｔｅｒｃｕｒｒｅｎｔｃｈｒｏｍａ’ｔｏｇｒａｐｈｙ（ＨＳＣＣＣ）ｈａｓｂｅｅｎａｐｐｌｉｅｄｔｏｔｈｅｓｅｐａｒａ‘ｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓａｓａｋｉｎｄｏｆｎｅｗｔｅｃｈｎｉｑｕｅ．ＦａｎＱｉｕ‘钏．ｅｔｃｏｂｔａｉｎｅｄｆｏｕｒａｎｔｈｏｃｙａ—ｎｉｎｓｔｈｒｏｕｇｈｓｅｐａｒａｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｆｒｏｍｐｕｒｐｌｅｓｗｅｅｔｐｏｔａｔｏｂｙｈｉｇｈｓｐｅｅｄｃｏｕｎｔｅｒｃｕｒｒｅｎｔｃｈｒｏｍａｔｏｇ‘ｒａｐｈｙ．Ｔｈｅｓｅｆｏｕｒａｎｔｈｏｃｙａｎｉｎｓａｒｅｐｅｏｎｉｄｉｎ３一Ｏ一（６一Ｏ一（Ｅ）一ｃａｆｆｅｏｙｌ一２一Ｏ—ｂ—Ｄ—ｇｌｕｃｏｐｙｒ’ａｎｏｓｙｌ—ｂ—Ｄ—ｇｌｕｃｏｐｙｒａｎｏｓｉｄｅ、一５一Ｏ—ｂ—Ｄ—ｇｌｕｃｏｓｉｄｅ。ｃｙａｎｉｄｉｎｇ３一Ｏ一（６一Ｏ—Ｐ—ｃｏｕｍａｒｏｙｌ）一ｂ—Ｄ—ｇｌｕｃｏｐｙｒａ—ｎｏｓｉｄｅ．ｐｅｏｎｉｄｉｎ３一Ｏ一（２一Ｏ一（６一Ｏ一（Ｅ）一ｃａｆｆｅｏｙｌ—ｂ—Ｄ—ｇｌｕｃｏｐｙｒａｎｏ‘ｓｙｌ）一６一Ｏ一（Ｅ）一ｃａｆｆｅｏｙｌ—ｂ—Ｄ—ｇｌｕ—ｃｏｐｙｒａｎｏｓｉｄｅｌ—５一Ｏ—ｂ—Ｄ—ｇｌｕｃｏｐｙｒａｎｏｓｉｄｅ，ｐｅｏｎｉ·万方数据ｄｉｎ３一Ｏ一（２一Ｏ一（６一Ｏ一（Ｅ）一ｆｅｒｕｌｏｙｌ—ｂ—Ｄ—ｇｌｕｃｏ～ｐｙｒａｎｏｓｙｌ）一６—０一（Ｅ）一ｅａｆｆｅｏｙｌ—ｂ—Ｄ—－ｇｌｕｃｏｐｙｒａｎｏｓｉｄｅ、—－５——Ｏ——ｂ—－Ｄ—‘ｇｌｕｃｏｐｙｒａｎｏ。ｓｉｄｅ，ｗｈｉｃｈｗｅｒｅｓｕｂｓｅｑｕｅｎｔｌｙｅｘｔｒａｃｔｅｄｆｒｏｍｃｒｕｄｅｅｘｔｒａｃｔｔｈｒｏｕｇｈｄｏｕｂｌｅｌｉｑｕｉｄｓｏｌｖｅｎｔｓｙｓｔｅｍｏｆｍｅｔｈｙｌｔｅｒｔ—．ｂｕｔｙｌｅｔｈｅｒ／ｎ．—ｂｕｔａｎｏｌ／ａｃｅｔｏｎｉｔｒｉｌｅ／ｗａｔｅｒ／ｔｒｉｆ－ｌｕｏｒｏａｃｅｔｉｃａｃｉｄ（１：４：１：５：０．０１，ｖ／ｖ）．Ｐｕｒｉｔｙｔｈａｔａｌｌａｃｈｉｅｖｅｄａｂｏｖｅ９５％ｗｅｒｅｅｓｔｉｍａｔｅｄｂｙＨＰＬＣ，ａｎｄｔｈｅｃｈｅｍｉｃａｌｓｔｒｕｃｔｕｒｅｓｏｆｃｏｍｐｏｕｎｄｓｗｅｒｅａｎａｌｙｚｅｄａｎｄｉｄｅｎｔｉｆｉｅｄｂｙ１ＨＮＭＲ．１３ＣＮＭＲａｎｄＥＳＩ—ＭＳｎ．Ｔｈｅｒｅｈａｓｂｅｅｎｓｕｃｃｅｓｓｆｕｌｓｔｕｄｙｃｕｒｒｅｎｔｌｙｔｏｓｅｐａｒａｔｅａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｒｅｄｃａｂｂａｇｅ，ｂｌａｃｋｃｕｒｒａｎｔ，ｂｌａｃｋｅｈｏｋｅｂｅｒｒｙ，ａｎｄｒｏｓｅｌｌｅｂｙｔｈｅａｌｌ—ｌｉｑｕｉｄｃｈｒｏｍａｔｏ－ｇｒａｐｈｉｃｔｅｃｈｎｉｑｕｅｏｆｈｉｇｈ—‘ｓｐｅｅｄｃｏｕｎｔｅｒｃｕｒｒｅｎｔｃｈｒｏｍａｔｏｇｒａｐｈｙ（ＨＳＣＣＣ），ａｎｄｎｕｃｌｅａｒｍａｇｎｅｔｉｃｒｅｓ—ｏｎａｎｅｅｓｐｅｃｔｒｏｓｃｏｐｙａｓｗｅｌｌａｓｅｌｅｃｔｒｏｓｐｒａｙｉｏｎｉｚａｔｉｏｎｉｏｎｔｒａｐｍｕｌｔｉｐｌｅｍａｓｓｓｐｅｃｔｒｏｍｅｔｒｙｗｅｒｅｃａｒｒｉｅｄｏｕｔｔｏａｎａｌｙｚｅａｎｔｈｏｃｙａｎｉｎｓｃｏｍｐｏｓｉｔｉｏｎｓ［４¨．ＣｈｅｎＪ［４２］ｅｔｃ，ｕｓｅｄｃｏｌｕｍｎｐａｃｋｅｄｐｏｌｙａｍｉｄｅｒｅｓｉｎｓｔｏｐｕｒｉｆｙｔｈｅａｎｔｈｏｃｙａｎｉｎｓｓｅｐａｒａｔｅｄｆｒｏｍｂｌｕｅｂｅｒｒｉｅｓ．Ｉｎｓｏｍｅｆｉｅｌｄｓ，ＡｍｂｅｒｌｉｔｅＸＡＤ７ｒｅｓｉｎｗａｓｕｓｅｄｔｏｃｏｎｃｅｎｔｒａｔｅｔｈｅｐｉｇｍｅｎｔｓｕｂｓｔａｎｃｅｉｎｓｔｅａｄｏｆＨＳＣ·ＣＣ．Ａｔｐｒｅｓｅｎｔ，ＴｈｅｒｅｉｓｓｕｃｃｅｓｓｆｕｌｓｔｕｄｙａｌｒｅａｄｙｔｏｐｕｒｉｆｙａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＲｅｄＣａｂｂａｇｅｂｙｕｓｉｎｇＡｍ—ｂｅｒｌｉｔｅＸＡＤ７ｒｅｓｉｎ［４３］．ＡｍｂｅｒｌｉｔｅＸＡＤ一７ｃｏｌｕｍｎａｎｄＳｅｐｈａｄｅｘＬＨ——２０ｃｏｌｕｍｎｃｈｒｏｍａｔｏｇｒａｐｈｙｗｅｒｅｓｅｌｅｃｔｅｄｔｏｐｕｒｉｆｙａｎｔｈｏｃｙａｎｉｎａｆｔｅｒｉｔｗａｓｅｘｔｒａｃｔｅｄｂｙＺｈａｏｑｉＺｈａｎｇ［４４ｉｕｓｉｎｇ０．５ＭＨＣｌｉｎｔｈｅｓｔｕｄｙｏｆｔｈｅｌｉｔｃｈｉｐｅｒｉｃａｒｐａｎｔｈｏｃｙａｎｉｎ．Ａｔｔｈｅｓａｍｅｔｉｍｅ，ＨＰＬＣ—ＭＳ（ｈｉｇｈｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄ—ｍａｓｓｓｐｅｃｔｒｏｍｅ—ｔｒｙ）ｍｅｔｈｏｄｗａｓｔａｋｅｎｔｏｉｄｅｎｔｉｆｙｔｈｅａｎｔｈｏｃｙａｎｉｎｓｐｕｒｉｆｉｃａｔｉｏｎ，ａｎｄｄｅｔｅｃｔｅｄｔｈａｔｉｔｉｓｃｙａｎｉｎｄｉｎ一３一ｒｕｔｉｎｏｓｉｄｅｗｉｔｈ５９５ｍｏｌｅｃｕｌａｒｗｅｉｇｈｔ．ＤｕｒｉｎｇｔｈｅｓｔｕｄｖｏｎＭａｓｈｕａａｎｔｈｏｃｙａｎｉｎｓ，ＲｏｓａｎａＣｈｉｒｉｎｏｓ【４５Ｊｐｒｏｃｅｅｄｔｈｅｈｉｇｈ——ｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇｒａｐｈｙｗｉｔｈｐｈｏｔｏｄｉｏｄｅａｒｒａｙｄｅｔｅｃｔｉｏｎ（ＨＰＬＣｓｅａｗａｔｅｒＤＡＤ）ａｎｄＨＰＬＣｓｅａｗａｔｅｒｅｌｅｃｔｒｏｓｐｒａｙｉｏｎｉｚａｔｉｏｎｔａｎ－ｄｅｍｍａｓｓｓｐｅｃｔｒｏｍｅｔｒｙ（ＥＳＩ／ＭＳｓｅａｗａｔｅｒＭＳ）ｐｒｏ—ｆｉｌｅｓｔｏｄｏｃｏｍｐｏｎｅｎｔａｎａｌｙｓｉｓ，ａｎｄｔｈｅｒｅｓｕｌｔｓｏｆａ—ｎａｌｙｓｉｓｒｅｖｅａｌｅｄｔｈａｔｔｈｅｒｅｗｅｒｅ１１ｄｉｆｆｅｒｅｎｔａｎｔｈｏｃｙａ－ｎｉｎｓｅｘｉｓｔｉｎｉｔ．ＪｉａｎＨｅ【４６Ｊ。ｍａｄｅｕｓｅｏｆｃａｔｉｏｎ—ｅｘ－ｃｈａｎｇｅ／ｒｅｖｅｒｓｅｄ—ｐｈａｓｅｃｏｍｂｉｎａｔｉｏｎｓｏｌｉｄ—ｐｈａｓｅｅｘｔｒａｃｔｉｏｎ（ＳＰＥ）ｔｅｃｈｎｉｑｕｅ，ａｎｄｏｐｔｉｍｉｚｅｄｔｈｅｕｓｅｏｆｗａｔｅｒ／ｏｒｇａｎｉｃｂｕｆｆｅｒｍｏｂｉｌｅｐｈａｓｅｓｔｏｓｅｌｅｃｔｉｖｅｌｙｓｅｐ—ａｒａｔｅａｎｔｈｏｃｙａｎｉｎｓ．ＴｈｅｐｒｏｃｅｓｓｍａｄｅａｃｏｍｐａｒｉｓｏｎｏｆｐｕｒｉｆｉｃａｔｉｏｎｃｏｎｓｅｑｕｅｎｃｅｂｅｔｗｅｅｎｔｈｉｓｔｅｃｈｎｏｌｏｇｙａｎｄｃｏｍｍｏｎＳＰＥｔｅｃｈｎｉｑｕｅｓ（Ｃ１８，ＨＬＢ，ａｎｄＬＨ一２０），ａｎｄｔｈｅｎｈｉｇｈｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇｒａ—ｐｈｙ（ＨＰＬＣ）ｃｏｕｐｌｅｄｔｏｐｈｏｔｏｄｉｏｄｅａｒｒａｙ（ＰＤＡ）ａｎｄｍａｓｓｓｐｅｃｔｒｏｍｅｔｒｙ（ＭＳ）ｄｅｔｅｃｔｏｒｓｗａｓｃａｒｒｉｅｄｏｕｔｔｏａｎａｌｙｚｅｐｕｒｉｆｉｃａｔｉｏｎｐｒｏｄｕｃｔｓ．Ｗｉｔｈｔｈｉｓｍｅｔｈ—ｏｄ，ｔｈｅｃｏｎｓｅｑｕｅｎｃｅｃｏｎｆｉｒｍｅｄｔｈａｔｔｈｅｐｕｒｉｔｙｉｓｓｉｇ—ｎｉｆｉｃａｎｔｌｙｈｉｇｈｅｒｔｈａｎｗｉｔｈＣ１８ｃａｒｔｒｉｄｇｅｔｏｅｘｔｒａｃｔ．ＳｈａｏｑｉａｎＣＡＯ［４７］ｓｅｌｅｃｔｅｄｃｏｌｕｍｎｃｈｒｏｍａｔｏｇｒａｐｈｙｍｅｔｈｏｄｔｏｄｏｓｅｐａｒａｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｏｆＢｌｏｏｄＯｒ—ａｎｇｅｓａｎｔｈｏｃｙａｎｉｎ，ａｎｄｃｏｎｆｉｒｍｅｄｔｈａｔＮＫＡ一９ｍａｃｒｏｐｏｒｏｕｓｒｅｓｉｎｉｓｔｈｅｍｏｓｔｓｕｉｔａｂｌｅｆｏｒｓｅｐａｒａｔｉｎｇａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＢｌｏｏｄＯｒａｎｇｅｓ，ａｍｏｎｇｔｈａｔ５０％ｅｔｈａｎｏｌｗｉｔｈｃｉｔｒｉｃａｃｉｄ（ｐＨ２。５）ｉｓｔｈｅｂｅｓｔｅｌｕｔｉｏｎｒｅａｇｅｎｔ．ＴｈｅｂｅｓｔｓｅｐａｒａｔｉｏｎｅｆｆｅｃｔＣａｌｌｂｅｏｂｔａｉｎｅｄｂｙＴｏｙｏｐｅａｒｌＴＳＫＨＷ—－４０ｓｃｏｌｕｍｎｓｃｏｎｔａｉｎｅｄａｍｏｂｉｌｅｐｈａｓｅｏｆ３５％ｍｅｔｈａｎｏｌｗｉｔｈ２％ｆｏｒｍｉｃａｃｉｄａｔａｆｌｏｗ—ｒａｔｅｏｆ０．６ｍＬｍｉｎ～．Ａｔｌａｓｔ．ｔｈｒｅｅｋｉｎｄｓｏｆａｎ—ｔｈｏｃｙａｎｉｎｓｗｅｒｅｓｅｐａｒａｔｅｄｏｕｔｓｕｃｃｅｓｓｆｕｌｌｙａｎｄｉｄｅｎｔｉ－ｆｌｅｄｂｙＨＰＬＣ—ＥＳＩ／ＭＳａｎａｌｙｓｉｓ．３ＣｏｎｃｌｕｓｉｏｎＡｎｔｈｏｃｙａｎｉｎ，ａｓａｈｅａｌｔｈｙｎａｔｕｒａｌｐｉｇｍｅｎｔ，ｉｓｂｅｉｎｇｔｈｅｈｏｔａｒｅａｗｉｔｈｉｎｔｈｅ２１ｓｔｃｅｎｔｕｒｙｓｃｉｅｎｔｉｆｉｃｒｅｓｅａｒｃｈ，ａｎｄｈａｓｂｅｅｎｕｓｅｄｉｎｍａｎｙｆｉｅｌｄｓ，ｗｈｉｃｈｉｓａｔｔｒａｃｔｉｎｇｌｏｔｓｏｆａｔｔｅｎｔｉｏｎ．Ｃｕｒｒｅｎｔｌｙ，ｗｈａｔｔｈｅｄｏ—ｍｅｓｔｉｃａｎｄｉｎｔｅｍａｔｉｏｎａｌｒｅｓｅａｒｃｈｆｏｃｕｓｏｎｉｓｔｏｏｂｔａｉｎｈｉｇｈｐｕｒｉｔｙａｎｔｈｏｃｙａｎｉｎｓｐｒｏｄｕｃｔｓ．ａｎｄｔｈｅｅｘｔｒａｃｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｐｒｏｃｅｓｓｏｆａｎｔｈｏｃｙａｎｉｎｓｈａｓｂｅｅｎｍａｓｔｅｒｅｄｅｘｐｅｒｔｌｙｂｙｒｅｓｅａｒｃｈｅｒｓ．Ｗｉｔｈｔｈｅｒａｐｉｄｄｅ—ｖｅｌｏｐｍｅｎｔｏｆｒｅｓｅａｒｃｈ，ｓｏｍｅｎｅｗｍｅｔｈｏｄｗｈｉｃｈｐｏｓ—ｓｅｓｓａｄｖａｎｔａｇｅｏｕｓａｎｄｉｎｎｏｖａｔｉｖｅｐｒｏｐｅｒｔｉｅｓｏｐｅｎｓａｎｅｗｐａｔｈｆｏｒｔｈｅｆｕｔｕｒｅｓｔｕｄｙｏｎｔｈｅｅｘｔｒａｃｔｉｏｎａｎｄｓｅｐａｒａｔｉｏｎｏｆｔｈｅａｎｔｈｏｃｙａｎｉｎｓ．Ｉｎａｄｄｉｔｉｏｎ，ｅｘｔｒａｃｔｉｏｎｃｏｎｄｉｔｉｏｎｓｈａｓｂｅｉｎｇｏｐｔｉｍｉｚｅｄｃｏｎｓｔａｎｔｌｙｉｎｏｒｄｅｒｔｏｍａｋｅｔｈｅａｎｔｈｏｃｙａｎｉｎｓｅｘｔｒａｃｔｉｏｎｅｆｆｉｃｉｅｎｃｙｉｍｐｒｏｖｅａｎｄｍｅｅｔｔｈｅｎｅｅｄｓｏｆｐｒｏｄｕｃｔｉｏｎａｎｄａｐｐｌｉｃａｔｉｏｎ．Ａｓａｒｅｓｕｌｔｏｆｕｂｉｑｕｉｔｙｉｎｐｌａｎｔｓａｎｄｕｎｐｒｅｄｉｃｔａｂｌｅｂｅｎｅ—ｆｉｃｉａｌｅｆｆｅｃｔｓｏｆａｎｔｈｏｃｙａｎｉｎｓ，ｉｔｉｓｂｅｃｏｍｉｎｇｔｈｅｃｕｒ—ｒｅｎｔｒｅｓｅａｒｃｈｄｉｒｅｃｔｉｏｎｔｏｅｘｐｌｏｒｅａｎｔｈｏｃｙａｎｉｎｓｐｈｙｓｉｏ—ｌｏｇｉｃａｌｆｕｎｃｔｉｏｎａｎｄｍｅｔａｂｏｌｉｃｒｅｇｕｌａｔｉｏｎｏｎｈｕｍａｎｃｏｎｓｔａｎｔｌｙａｎｄａｐｐｌｙｉｔｔｏｍｅｄｉｃａｌａｎｄｈｅａｌｔｈｃａｒｅ。万方数据Ｒｅｆｅｒｅｎｃｅｓ：［１］ＨｏｎｇｙａｎＬｉ，ＺｅｙｕａｎＤｅｎｇ，ａｎｄＨｏｎｇｈｕｉＺｈｕ，“Ｈｉｇｈｌｙｐｉｇｍｅｎｔｅｄｖｅｇｅｔａｂｌｅｓ：Ａｎｔｈｏｃｙａｎｉｎｃｏｍｐｏｓｉｔｉｏｎｓａｎｄｔｈｅｉｒｒｏｌｅｉｎａｎｔｉｏｘｉｄａｎｔａｃｔｉｖｉｔｉｅｓ，”ＦｏｏｄＲｅｓｅａｒｃｈＩｎｔｅｒｎａｔｉｏｎａｌ，Ｖ０１．４６，Ｉｓｓｕｅ．１，ＰＰ．２５０—２５９，２０１２．［２］Ｌｉ—ＳｈｕＷａｎｇ，ＳｔｅｖｅｎＣａｒｍｅｌｌａ，ａｎｄＲｏｂｅｒｔＫｅｙｅｓ，“Ａｎｔｈｏｃｙａ－ｎｉｎｓａｎｄＣａｎｃｅｒＰｒｅｖｅｎｔｉｏｎ”，ＮｕｔｒａｃｅｕｔｉｃａｌｓａｎｄＣａｎｃｅｒ，ＰＰ．２０１—２２９，２０１２．［３］ＲａｍｕｎｄＢｏｂｉｎａｉｔｄ，ＰｒａｎａｓＶｉ§ｋｅｌｉｓ，ａｎｄＰｅｔｒａｓＲｉｍａｎｔａｓＶｅｎｓｋｕｔｏ－ｎｉｓ，“Ｖａｒｉａｔｉｏｎｏｆｔｏｔａｌｐｈｅｎｏｌｉｃｓ，ａｎｔｈｏｃｙａｎｉｎｓ，ｅｌｌａｇｉｃａｃｉｄａｎｄｒａｄｉｃａｌｓｃａｖｅｎｇｉｎｇｃａｐａｃｉｔｙｉｎｖａｒｉｏｕｓｒａｓｐｂｅｒｒｙ（Ｒｕｂｕｓｓｐｐ．）ｃｕｌ－ｔｉｖａｒｓ”，ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．１３２，Ｉｓｓｕｅ３，ＰＰ．１４９５—１５０１，２０１２．［４］ＳｅｉｊｉＭｉｙａｋｅ．ＮｏｒｉｋｏＴａｋａｈａｓｈｉ，ａｎｄＭａｒｉｋｏＳａｓａｋｉ，“Ｖｉｓｉｏｎｐｒｅｓ—ｃｒｖａｔｉｏｎｄｕｒｉｎｇｒｅｔｉｎａｌｉｎｆｌａｍｍａｔｉｏｎｂｙａｎｔｈｏｃｙａｎｉｎ—ｒｉｃｈｂｉｌｂｅｒｒｙｅｘｔｒａｃｔ：ｃｅｌｌｕｌａｒａｎｄｍｏｌｅｃｕｌａｒｍｅｃｈａｎｉｓｍ”，ＬａｂｏｒａｔｏｒｙＩｎｖｅｓｔｉｇａ—ｔｉｏｎ，Ｖ０１．９２，ＰＰ．１０２—１０９，２０１２．［５］ＪｉａｎｇＹ，“ＥｆｆｅｃｔｓｏｆａｎｔｈｏｃｙａｎｉｎｓｄｅｒｉｖｅｄｆｒｏｍＸｉｎｊｉａｎｇｂｌａｃｋｍｕｌ—ｂｅｒｒｙｆｒｕｉｔｄｅｌａｙｉｎｇａｇｉｎｇ”，ＨｙｇｉｅｎｅＲｅｓｅａｒｃｈ，Ｖ０１．３９，Ｉｓｓｕｅ４，ＰＰ．４５１—４５３，２０１０．［６］ＴｕｎｄｅＶａｔａｉ，Ｍｏｊｃａ§ｋｅｒｇｅｔ，ａｎｄＺＶｅｌｊｋｏＫｎｅｚ，“Ｅｘｔｒａｃｔｉｏｎｏｆｐｈｅ－ｎｏｌｉｃｃｏｍｐｏｕｎｄｓｆｒｏｍｅｌｄｅｒｂｅｒｒｙａｎｄｄｉｆｆｅｒｅｎｔｇｒａｐｅｍａｒｃｖａｒｉｅｔｉｅｓｕｓｉｎｇｏｒｇａｎｉｃｓｏｌｖｅｎｔｓａｎｄ／ｏｒｓｕｐｅｒｃｒｉｔｉｃａｌｃａｒｂｏｎｄｉｏｘｉｄｅ”，Ｊｏｕｒ－ｎａｔｏｆＦｏｏｄＥｎｇｉｎｅｅｒｉｎｇ，Ｖ０１．９０，ＰＰ．２４６—２５４，２００９．［７］ＬｉｚａＥ．Ｌａｒｏｚｅ，ＢｅａｔｒｉｚＤｉ７ａｚ—Ｒｅｉｎｏｓｏ，ａｎｄＡｎｄｒｅ’ｓＭｏｕｒｅ，“Ｅｘ－ｔｒａｃｔｉｏｎｏｆａｎｔｉｏｘｉｄａｎｔｓｆｒｏｍｓｅｖｅｒａｌｂｅｒｒｉｅｓｐｒｅｓｓｉｎｇｗａｓｔｅｓｕｓｉｎｇｃｏｎｖｅｎｔｉｏｎａｌａｎｄｓｕｐｅｒｃｒｉｔｉｃａｌｓｏｌｖｅｎｔｓ”，ＥｕｒＦｏｏｄＲｅｓＴｅｃｈｎｏｌ，Ｖ０１．２３１，ＰＰ．６６９—６７７，２０１０．［８］ＨｉｌｄｅＷｉｊｎｇａａｒｄ，ＭｏｈａｍｍａｄＢ．Ｈｏｓｓａｉｎ，ａｎｄＤｉｌｉｐＫ．Ｒａｉ，“Ｔｅｃｈｎｉｑｕｅｓｔｏｅｘｔｒａｃｔｂｉｏａｃｔｉｖｅｃｏｍｐｏｕｎｄｓｆｒｏｍｆｏｏｄｂｙ—ｐｒｏｄｕｃｔｓｏｆｐｌａｎｔｏｒｉｇｉｎ”，ＦｏｏｄＲｅｓｅａｒｃｈＩｎｔｅｒｎａｔｉｏｎａｌ，Ｖ０１．４６，ＰＰ．５０５—５１３，２０１２．［９］ＬｉｎｇｚｈａｏＷａｎｇ，ＢａｏＹａｎｇ，ａｎｄＸｉｕｑｉａｏＤｕ，“ＯｐｔｉｍｉｓａｔｉｏｎｏｆｐｅｒｅｒｉｔｉｃａｌｆｕｉｄｅｘｔｒａｃｔｉｏｎｏｆｆｌａｖｏｎｏｉｄｓｆｒｏｍＰｕｅｒａｒｉａｌｏｂａｔａ”．ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．１０８，ＰＰ．７３７—７４１。２００８．［１０］Ｍ．Ｓ．Ｌｉｚａ，Ｒ．ＡｂｄｕｌＲａｂｍａｎ，“ＳｕｐｅｒｃｆｉｔｉｃａｌｃａｒｂｏｎｄｉｏｘｉｄｅｔｒａｃｔｉｏｎｏｆｂｉｏａｃｔｉｖｅｆｌａｖｏｎｏｉｄｆｒｏｍＳｔｒｏｂｉｌａｎｔｈｅｓｃｒｉｓｐｕｓ（ＰｅｃａｈＫａｃａ）”，ＦｏｏｄａｎｄＢｉｏｐｒｏｄｕｃｔｓＰｒｏｃｅｓｓｉｎｇ，ＰＰ．１—８，２００９．［１１］ＬｕｉｚＡ．Ｖ．Ｓａｒｍｅｎｔｏ，ＲｉｃａｒｄｏＡ．Ｆ．Ｍａｃｈａｄｏ，“Ｅｘｔｒａｃｔｉｏｎｏｆｐｏｌｙｐｈｅｎｏｌｓｆｒｏｍｓｅｅｄｓａｎｄｃｏｎｃｅｎｔｒａｔｉｏｎｔｈｒｏｕｇｈｐｏｌｙｍｅｒｉｃｍｅｍｂｒａｎｅｓ”，ＳｕｐｅｒｅｒｉｔｉｃａｌＦｌｕｉｄｓ，Ｖ０１．４５，ＰＰ．６４—６９，２００８．［１２］ＡＬｓＤｉａｓ，ＥＲｏｚｅｔ，ＧＣｈａｔａｉｇｎ６，“ＡｒａｐｉｄｖａｌｉｄａｔｅｄＵＨＰＬＣ—ＰＤＡｍｅｔｈｏｄｆｏｒａｎｔｈｏｏｙａｎｉｎｓｑｕａｎｔｉｆｉｃａｔｉｏｎｆｒｏｍＥｕｔｅｒｐｅｏｌｅｒａｃｅａｆｒｕｉｔｓ”，ＰｌａｎｔａＭｅｄｉｃａ，Ｖ０１．７８，Ｉｓｓｕｅ１，ＰＰ．１６。２０１２．［１３］ＧｏｎｇｊｉａｎＦａｎ，ＹｏｎｂｉｎＨａｎ，ａｎｄＺｈｅｎｘｉｎＧｕ。“Ｏｐｔｉｍｉｚｉｎｇｃｏｎｄｉ－ｔｉｏｎｓｆｏｒａｎｔｈｅｅｙａｎｉｎｓｅｘｔｒａｃｔｉｏｎｆｒｏｍｐｕｒｐｌｅｓｗｅｅｔｐｏｔａｔｏｕｓｉｎｇｓｐｏｎｓｅｓｕｒｆａｃｅｍｅｔｈｏｄｏｌｏｇｙ（ＲＳＭ）”，ＬＷＴ，Ｖ０１．４１，ＰＰ．１１５—１６０，２００８．［１４］ＧａｎａｐａｔｈｉＰａｔｉｌ，Ｍ．Ｃ．Ｍａｄｈｕｓｕｄｈａｎ，“Ｅｘｔｒａｃｔｉｏｎ，ｄｅａｌｃｏｈｏｌｉｚａ－ｔｉｏｎａｎｄｃｏｎｃｅｎｔｒａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｆｒｏｍｒｅｄｒａｄｉｓｈ”，ＣｈｅｍｉｃａｌＥｎｇｉｎｅｅｒｉｎｇａｎｄＰｒｏｃｅｓｓｉｎｇ，Ｖ０１．４８。ＰＰ．１６４—３６９．２００９．［１５］ＬｕｉｇｉａＬｏｎｇｏ，ＧｉｕｓｅｐｐｅＶａｓａｐｏｌｌｏ．“ＥｘｔｒａｃｔｉｏｎａｎｄｉｄｅｎｔｉｆｉｃａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＳｍｉｌａｘｏｓｐｅｒａＬ．ｂｅｒｎｅｓ”，ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．９４，ＰＰ．２２６—２３１，２００６．［１６］ＭａｕｒｏＢｌｅｖｅ，ＬｏｒｅｄａｎａＣｉｕｆｌｉａ，“Ａｎｉｎｎｏｖａｔｉｖｅｍｅｔｈｏｄｆｏｒｔｈｅｐｕｒｉｆｉｃａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｇｒａｐｅｓｋｉｎｅｘｔｒａｃｔｓｂｙｕｓｉｎｇｌｉｑ－ａｉｄａｎｄｓｕｂ—ｃｒｉｔｉｃａｌｃａｒｂｏｎｄｉｏｘｉｄｅ”．ＳｅｐａｒａｔｉｏｎａｎｄＰｕｒｉｆｉｃａｔｉｏｎＴｅｃｈｎｏｌｏｇｙ，Ｖ０１．６４，ＰＰ．１９２—１９７，２００８．［１７］Ｃ．Ｓ．Ｋｕ，Ｓ．Ｐ．Ｍａｎ，“Ｏｐｔｉｍｉｚａｔｉｏｎｏｆｔｈｅｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙ．ａｎｉｎｆｒｏｍＢｏｋｂｕｎｊａ（ＲｕｂｕｓｃｏｒｅａｎｕｓＭｉｑ．）ｍａｌｅｐｒｏｄｕｃｅｄｄｕｒｉｎｇｔｒａｄｉｔｉｏｎａｌｗｉｎｅｐｒｏｃｅｓｓｉｎｇａｎｄｃｈａｒａｃｔｅｒｉｚａｔｉｏｎｏｆｔｈｅｅｘｔｒａｃｔｓ”，ＢｉｏｒｅｓｏｕｒｃｅＴｅｃｈｎｏｌｏｇｙ，Ｖ０１．４９９，ＰＰ．８３２５—８３３０，２００８．［１８］Ｄ．Ｒ．Ｐｏｍｐｅｏ，Ｅ．Ｍ．Ｓｉｌｖａ，ａｎｄＨ．Ｒｏｇｅｚ，“ＯｐｔｉｍｉｓａｔｉｏｎｏｆｔｈｅｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎｏｆｐｈｅｎｏｌｉｃａｎｔｉｏｘｉｄａｎｔｓｆｒｏｍｆｈｉｔｓｏｆＥｕｔｅｒｐｅ０１．ｕｓｉｎｇＲｅｓｐｏｎｓｅＳｕｒｆａｃｅＭｅｔｈｏｄｏｌｏｇｙ”，ＢｉｏｒｅｓｏｕｒｅｅＴｅｃｈ—ｎｏｌｏｇｙ，Ｖ０１．１００，ＰＰ．６０７６－６０８２，２００９．［１９］Ｍ．Ｓａ’ｎｃｈｅｚＧｕｅｒｒｅｍ，Ｊ．ＳｉｎｅｉｒｏＴｏｎｅｓ，ａｎｄＭａｒｌ’ａＪｏｓｅ’Ｎｕｎ～ｅｚ，“Ｅｘｔｒａｃｔｉｏｎｏｆｐｏｌｙｐｈｅｎｏｌｓｆｒｏｍｗｈｉｔｅｄｉｓｔｉｌｌｅｄｇｒａｐｅｐｏｍａｃｅ：Ｏｐｔｉｍｉｚａｔｉｏｎａｎｄｍｏｄｅｌｉｎｇ”，ＢｉｏｒｅｓｏｕｒｃｅＴｅｃｈｎｏｌｏｇｙ，Ｖ０１．９９，ＰＰ．１３１１—１３１８，２００８．［２０］Ｄ．Ｋｎｏｒｒ，Ｍ．Ｚｅｎｋｅｒ，ａｎｄＶ．Ｈｅｉｎｚ，“Ａｐｐｌｉｃａｔｉｏｎｓａｎｄｐｏｔｅｎｔｉａｌ３９４ｏｆｕｌｔｒａｓｏｎｉｃｓｉｎｆｏｏｄｐｒｏｃｅｓｓｉｎｇ”，ＴｒｅｎｄｓＦｏｏｄＳｃｉＴｅｃｈ，Ｖ０１．１５，ＰＰ．２６１—２６６，２／）０４．［２１］Ｂ．Ｋ．Ｔｉｗａｒｉ，Ｃ．Ｐ．Ｏ７Ｄｏｎｎｅｌｌ，ａｎｄＫ．Ｍｕｔｈｕｋｕｍａｒａｐｐａｎ，“Ｅｆｆｅｃｔｏｆｕｌｔｒａｓｏｕｎｄｐｒｏｃｅｓｓｉｎｇｑｕａｌｉｔｙｏｆｆｒｕｉｔｊｕｉｃｅｓ”，Ｓｔｅｗａｒｔ—ＰｏｓｔＨａｒｖｅｓｔＲｅｖｉｅｗ，Ｖ０１．４，ＰＰ．１—６，２００８．［２２］Ｋ．Ｖｉｌｋｈｕ，Ｒ．Ｍａｗｓｏｎ，ａｎｄＬ．Ｓｉｍｏｎｓ，“Ａｐｐｌｉｃａｔｉｏｎｓａｎｄｏｐｐｏｒ－ｔｕｎｉｔｉｅｓｆｏｒｕｌｔｒａｓｏｕｎｄａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎｉｎｔｈｅｆｏｏｄｉｎｄｕｓｔｒｙ”，ＩｎｎｏｖＦｏｏｄＳｃｉＥｍＴｅｃｈ，Ｖ０１．９，ＰＰ．１６１—１６９，２００８．［２３］ＦａｎｇＣｈｅｎ，ＹａｎｇｚｈａｏＳｕｎ，“Ｏｐｔｉｍｉｚａｔｉｏｎｏｆｕｌｔｒａｓｏｕｎｄ—ａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｉｎｒｅｄｒａｓｐｂｅｒｒｉｅｓａｎｄｉｄｅｎｔｉｆｉｃａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｉｎｅｘｔｒａｃｔｕｓｉｎｇｈｉｓｈ—ｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇ－ｒａｃｙ—ｍｏｓｓｓｐｅｃｔｒｏｍｅｔｒｙ”，ＵｌｔｒａｓｏｎｉｃｓＳｅｎｏｃｈｅｍｉｓｔｒｙ，Ｖｏ］．１４，ＰＰ．７６７—７７８．２００７．［２４］Ｂ．Ｋ．Ｔｉｗａｒｉ，Ａ．Ｐａｔｒｏｓ，ａｎｄＮ．Ｂｍｎｔｏｎ，“Ｅｆｆｅｃｔｏｆｕｌ￡ｒａｓｏｕｎｄｐｒｏｃｅｓｓｉｎｇａｎｔｈｏｃｙａｎｉｎｓａｎｄｃｏｌｏｒｏｆｒｅｄｇｒａｐｅｊｕｉｃｅ”，Ｕｌｔｒａ－ｓｏｎｉｃｓＳａｎｏｅｈｅｍｉｓｔｒｙ，Ｖ０１．１７，Ｉｓｓｕｅ３，ＰＰ．５９８—６０４，２０１０．［２５］ＫａｓｈｉｆＧｈａｆｏｏｒ，ＹａｎｇＨｅｅＣｈｏｉ，ａｎｄＪｕＹｅｏｎｇＪｅｏｎ，“Ｏｐｔｉｍｉｚａ—ｔｉｏｎｏｆＵｌｔｒａｓｏｕｎｄ—ＡｓｓｉｓｔｅｄＥｘｔｒａｃｔｉｏｎｏｆＰｈｅｎｏｌｉｃＣｏｍｐｏｕｎｄｓ，Ａｎｔｉｏｘｉｄａｎｔｓ，ａｎｄＡｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＧｒａｐｅ（Ｖｉｔｉｓｖｉｎｉｆｅｒａ）Ｓｅｅｄｓ”，ＡＳｈｃ．ＦｏｏｄＣｈｅｍ，Ｖ０１．５７，Ｉｓｓｕｅ１１，ＰＰ．４９８８—４９９４，２００９．［２６］ＭｕｈａｍｍａｄＫａｒａｒａｎＫｈａｎ，ＭａｒｙｌｉｎｅＡｂ积一Ｖｉａｎ，“Ｕｌｔｒａｓｏｕｎｄ—ａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎｏｆｐｏｌｙｐｈｅｎｏｌｓ（ｆｌａｖａｎｏｎｅｇｌｙｃｏｓｉｄｅｓ）ｆｒｏｍｏｒａｎｇｅ（ＣｉｔｒｕｓｓｉｎｅｎｓｉｓＬ，）ｐｅｅｌ”，ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．１１９，ＰＰ．８５１—８５８，２０１０．［２７］ＭａｒｇａｒｉｔａＣｏｒｒａｌｅｓ，ＡｖｅｌｉｎａＦｅｒｎｒｎｄｅｚＧａｒｃｌａ，“Ｅｘｔｒａｃｔｉｏｎｏｆａｎ·ｔｈｏｃｙａｎｉｎｓｆｒｏｍｇｒａｐｅｓｋｉｎｓａｓｓｉｓｔｅｄｂｙｈｉＳｈｈｙｄｒｏｓｔａｔｉｃｐｒｅｓ—ｓｕｒｅ”，ＦｏｏｄＥｎｇｉｎｅｅｒｉｎｇ，Ｖ０１．９０，ＰＰ．４１５—４２１，２００９．［２８］Ｓａｎｃｈｅｚ—Ｍｏｒｅｎｏ，ＣＰｌａｚａＬ，ａｎｄｄｅＡｎｃｏｓＢ，“Ｅｆｆｅｃｔｏｆｃｏｒｎ—ｂｉｎｅｄｔｒｅａｔｍｅｎｔｓｏｆｈｉｇｈ—－ｐｒｅｓｓｕｒｅａｎｄｎａｔｕｒａｌａｄｄｉｔｉｖｅｓｃａｒｏｔ·ｅｎｏｉｄｅｘｔｒａｃｔａｂｉｌｉｔｙａｎｄａｎｔｉｏｘｉｄａｎｔａｃｔｉｖｉｔｙｏｆｔｏｍａｔｏｐｕｒｅｅ（Ｌｙｃｏ·ｐｅｍｉｃｕｍｅｓｃｕｌｅｎｔｕｍＭｉｌｌ．）”，ＥｕｒｏｐｅａｎＦｏｏｄＲｅｓｅａｒｃｈａｎｄ万方数据Ｔｅｃｈｎｏｌｏｇｙ，Ｖ０１．２１９，Ｉｓｓｕｅ２，ＰＰ．１５１—１６０．２００４．［２９］ＬｏｕｋａＮ，ＡｌｌａｆＫ，“Ｅｘｐａｎｓｉｏｎｒａｔｉｏａｎｄｃｏｌｏｒｉｍｐｒｏｖｅｍｅｎｔｏｆｄｒｉｅｄｖｅｇｅｔａｂｌｅｓｔｅｘｔｕｒｉｚｅｄｂｙｎｅｗｐｒｏｃｅｓｓ‘‘ｃｏｎｔｒｏｌｌｅｄｓｕｄｄｅｎｄｅｃｏｍｐｒｅｓｓｉｏｎｔｏｔｈｅｖａｃｕｕｍ”：Ａｐｐｌｉｃａｔｉｏｎｔｏｐｏｔａｔｏｅｓ．ｅａｔ＇ＴＯｔＳａｎｄｏｎｉｏｎｓ”，ＦｏｏｄＥｎｇｉｎｅｅｒｉｎｇ，Ｖ０１．６５，Ｉｓｓｕｅ２，ＰＰ．２３３—２４３，２００４．［３０］ＢＢｅｎＡｍｏｒ，ＫＡｌｌａｆ，“ＩｍｐａｃｔｏｆｔｅｘｔｕｒｉｎｇｕｓｉｎｇｉｎｓｔａｎｔｐｒｅｓｓｕｒｅｄｒｏｐｔｒｅａｔｍｅｎｔｐｒｉｏｒｔｏｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＭａｌ—ａｙｓｉａｎＲｏｓｅｌｌｅ（Ｈｉｂｉｓｃｕｓｓａｂｄａｆｉｆｆａ）”，ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．１１５，Ｐｐ．８２０—８２５，２００９．［３１］ＭｕｎｉｓｈＰｕｒｌ，ＤｅｅｐｉｋａＳｈａｒｍａ，ａｎｄＣｏｌｉｎＪＢａｒｒｏｗ。“Ｅｎｚｙｍｅ—ａｓｓｉｓｔｅｄｅｘｔｒａｃｔｉｏｎｏｆｂｉｏａｃｆｉｖｅｓｆｒｏｍｐｌａｎｔｓ”，Ｔｒｅｎｄｓｉｎｂｉｏｔｅｃｈ—ｎｏｌｏｇｙ，Ｖ０１．３０，Ｉｓｓｕｅ１，ＰＰ．３７—４４，２０１２．［３２］ＹＡＮＧＸｉａｏｗｅｉ，ＸＩＥＨｏｎｇｗｅｉ。ａｎｄＭＯＵＤｅｈｕａ，“Ｏｐｔｉｍｉｚａｔｉｏｎａｎｔｈｏｃｙａｎｉｎｓｅｘｔｒａｃｔｉｏｎｆｒｏｍｇｒａｐｅｗｉｎｅｐｏｍａｃｅ”，ＦｏｏｄａｎｄＭａｃｈｉｎｅｒｙ，Ｖｏｌ，２，ＰＰ．１３０—１３２，２００９．［３３］ＬＩＹｉｎｇｃｈａｎｇ，ＭＥＮＧＸｉａｎｊｎｎ，“Ｓｔｕｄｙｅｎｚｙｍｅｅｘｔｒａｃｔｉｏｎｔｅｃｈ．ｎｏｌｏｇｙｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｂｌｕｅｂｅｒｒｙｆｒｕｉｔｓ”，ＳｃｉｅｎｃｅａｎｄＴｅｃｈ．ｎｏｌｏｇｙｏｆＦｏｏｄＩｎｄｕｓｔｒｙ，Ｖ０１．２９，ＰＰ．２１５—２１８，２００８．［３４］ＣｒｉｓｔｉｎａＧｒｉｇｏｒａｓ，ＥｍｉｌｉｅＤｅｓｔａｎｄａｕ，ａｎｄＳａｎｄｒｉｎｅＺｕｂｒｚｙｅｋｉ，“Ｓｗｅｅｔｃｈｅｒｒｉｅｓａｎｔｈｏｃｙａｎｉｎｓ．Ａｎｅｎｖｉｒｏｎｍｅｎｔａｌｆｒｉｅｎｄｌｙｅｘｔｒａｃ．ｔＪｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｍｅｔｈｏｄ”，ＳｅｐａｒａｔｉｏｎａｎｄＰｕｒｉｆｉｃａｔｉｏｎＴｅｃｂ—ｎｏｌｏｇｙ，Ｖ０１．６，２０１２．［３５］Ｉｎ＆ＪＳｅａｂｒａ，ＭａｒａＥｌｇａＭｒａｇａ，ａｎｄＭａｒｉａＴｅｒｅｓａＢａｔｉｓｔａｃ，“ＥｆｆｅｃｔｏｆｓｏｌｖｅｎｔＣ０２／ｅｔｈａｎｏｌ／Ｈ２０）ｏｎｔｈｅｆｒａｃｔｉｏｎａｔｅｄｈａｎｃｅｄｓｏｌｖｅｎｔｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｅｌｄｅｒｂｅｒｒｙｐｏｍ·ａｃｅ”，ＳｕｐｅｒｅｒｉｔｉｃａｌＨｕｉｄｓ，Ｖ０１．５４，Ｉｓｓｕｅ２，ＰＰ．１４５～１５２，２０１０．［３６］ＤａｉＪ，ＰａｔｅｌＪＤ，ａｎｄＭｕｍｐｅｒＲＪ，“Ｃｈａｒａｃｔｅｒｉｚａｔｉｏｎｏｆｂｌａｃｋｂｅｒ－ｒｙｅｘｔｒａｃｔａｎｄｉｔｓａｎｔｉｐｒｏｌｉｆｅｒａｔｉｖｅａｎｄａｎｔｉ——ｉｎｆｌａｍｍａｔｏｒｙｐｒｏｐｅｒ－ｔｉｅｓ”，Ｍｅｄ．Ｆｏｏｄ，Ｖ０１．１０，ＰＰ．２５８—２６５，２００７．［３７］ＪＤａｉ，ＡＧｕｐｔｅ，ａｎｄＬ，Ｇａｔｅｓ，“Ａｃｏｍｐｒｅｈｅｎｓｉｖｅｓｔｕｄｙｏｆｔｈｏｃｙａｎｉｎ—ｃｏｎｔａｉｎｉｎｇｅｘｔｒａｃｔｓｆｒｏｍｓｅｌｅｃｔｅｄｂｌａｃｋｂｅｒｒｙｃｕｈｉｖａｒｓ：Ｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｓ，ｓｔａｂｉｌｉｔｙ，ａｎｔｉｃａｎｃｅｒｐｒｏｐｅｒｔｉｅｓａｎｄｍｅｃｈａ—ｎｉｓｍｓ”，ＦｏｏｄａｎｄＣｈｅｍｉｃａｌＴｏｘｉｃｏｌｏｇｙ，Ｖ０１．４７，ＰＰ．８３７—８４７，２００９．［３８］ＭＣｏｒｒａｌｅｓ，ＳＴｏｅｐｆｌ，ａｎｄＰＢｕｔｚ，“Ｅｘｔｒａｃｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｇｒａｐｅｂｙ～ｐｒｏｄｕｃｔｓａｓｓｉｓｔｅｄｂｙｕｌｔｒａｓｏｎｉｃｓ，ｈｉｇｈｈｙｄｒｏｓｔａｔｉｃｐｒｅｓｓｕｒｅｐｕｌｓｅｄｅｌｅｃｔｒｉｃｆｉｅｌｄｓ：Ａｃｏｍｐａｒｉｓｏｎ”，ＩｎｎｏｖａｔｉｖｅＦｏｏｄＳｃｉｅｎｃｅａｎｄＥｍｅｒｇｉｎｇＴｅｃｈｎｏｌｏｇｉｅｓ，Ｖ０１．９，ＰＰ．８５—９ｌ，２００８．［３９］ＸｕｅｍｉｎｇＬｉｕ，ＧｅｎｇｓｈｅｎｇＸｉａｏ，ａｎｄＷｅｉｄｏｎｇＣｈｅｎ，“Ｑｕａｎｔｉｆｉｃａ—ｔｉｏｎａｎｄＰｕｒｉｆｉｃａｔｉｏｎｏｆＭｕｌｂｅｒｒｙＡｎｔｈｏｃｙａｎｉｎｓｗｉｔｈＭａｃｍｐｏｍｕｓＲｅｓｉｎｓ”，ＢｉｏｍｅｄｉｃｉｎｅａｎｄＢｉｏｔｅｃｈｎｏｌｏｇｙ，Ｖ０１．５，ＰＰ．３２６—３３１，２００４．［４０］ＦａｎＱｉｕ，ＪｉａｎｇｕａｎｇＬｕｏ，ａｎｄＳｈｕｎＹａｏ，“Ｐｒｅｐａｒａｔｉｖｅｉｓｏｌａｔｉｏｎａｎｄｐｕｒｉｆｉｃａｔｉｏｎｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｐｕｒｐｌｅｓｗｅｅｔｐｏｔａｔｏｂｙｈｉｓｈ—ｓｐｅｅｄｃｏｕｎｔｅｒ～ｃｕｒｒｅｎｔｃｈｒｏｍａｔｏｇｒａｐｈｙ”，ＳｅｐａｒａｔｉｏｎＳｃｉｅｎｃｅ，Ｖ０１．３２，ＰＰ．２１４６—２１５１，２００９．［４１］ＡｎｄｒｅａｓＤｅｇｅｎｈａｒｄｔ，ＨｏｌｇｅｒＫｎａｐｐ，ａｎｄＰｅｔｅｒＷｉｎｔｅｒｈａｈｅｒ，“Ｓｅｐ—ａｒａｔｉｏｎａｎｄＰｕｒｉｆｉｃａｔｉｏｎｏｆＡｎｔｈｏｃｙａｎｉｎｓｂｙＨｉｓｈ—－ＳｐｅｅｄＣｏｕｎｔｅｒ·（下转４８页）２０１３年第３期２０１３年９月中国甜菜糖业２０１３Ｎｏ．３ＳｅＤ．２０１３ＣＨＩＮＡＢＥＥＴ＆ＳＵＧＡＲ文章编号：１００２—０５５１（２０１３）０３—００４８—０１《中国甜菜糖业》第十一届编委会召开本刊讯《中国甜菜糖业》第十一届编委会于２０１３年７月２５至２６日在哈尔滨召开。编委会常务副主任委员徐德昌宣布会议开幕，并致欢迎词。编委会副主任委员程大友宣读本届编委会委员名单。中国轻工业联合会主管期刊刘丹静、中国糖业协会副秘书长李国有分别就我国期刊改革和当前国内外甜菜制糖行业形势讲话。《中国甜菜糖业》主编秦文信作工作报告。大部分编委都在会上发了言。他们对《中国甜菜糖业》编辑部在艰难困苦（缺经费、缺稿源）的情况下能够坚持把《中国甜菜糖业》办下来给予充分肯定，并对编辑部今后的工作提出了建议和意见。会议由编委会常务副主任委员徐德昌主持。·＋－－４－－＋一＋一十—＋一＋一十－＋—＋一十－－－４－—＋－＋一＋一＋－＋－＋一＋一－Ｆ－－＋一＋一＋一＋－＋－＋一＋一＋一＋—＋一＋－－－Ｉ－－－—＋一—＋一＋一＋－—卜—＋－＋一＋－＋一—Ｐ—＋－—卜一＋·（上接４２页）ｃｕｒｒｅｎｔＣｈｒｏｍａｔｏｇｒａｐｈｙａｎｄＳｃｒｅｅｎｉｎｇｆｏｒＡｎｔｉｏｘｉｄａｎｔＡｃｔｉｖｉｔｙ”，ｔｉｏｎ（ＨＰＬＣ—ＤＡＤ）／ＨＰＬＣ—ＭａｓｓＳｐｅｃｔｒｏｍｅｔｒｙ（ＭＳ）ＰｒｏｆｉｌｉｎｇｏｆＡｇｒｉｃｕｈｕｒａｌ３４３，２０００．ａｎｄＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．４８，Ｉｓｓｕｅ．２，ＰＰ．３３８—ＡｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＡｎｄｅａｎＭａｓｈｕａＴｕｂｅｒｓ（Ｔｍｐａｅｏｌｕｍｔｕｂｅｒｏ—ｓｕｍＲｕｉｚａｎｄＧａｏＰａｖ６ｎ）ａｎｄＴｈｅｉｒＣｏｎｔｒｉｂｕｔｉｏｎｔｏｔｈｅＯｖｅｒａｌｌＡｎｔｉｏｘ·［４２］ＣｈｅｎＪ，ＳｕｎＡＤ，ａｎｄＸＪ，“Ｅｘｔｒａｃｔｉｏｎａｎｄａｎｔｉｏｘｉｄａｔｉｏｎｏｆａｎ—ｉｄａｎｔＡｃｔｉｖｉｔｙ”，Ａ咖ｃｕｌｔｕｒａｌａｎｄ１９。ＰＰ．７０８９—７０９７，２００６．ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．５４，Ｉｓｓｕｅｔｈｏｃｙａｎｉｎｓｆｒｏｍｂｌｕｅｂｅｒｒｙ”，ＢｅｉｊｉｎｇＦｏｒｅｓｔｒｙＵｎｉｖｅｒｓｉｔｙ，Ｖ０１．３３，Ｉｓｓｕｅ２，ＰＰ．１２６—１２９，２０１１．［４６］ＪｉａｎＲＦＰＭ．Ｍｏｒｅｉｒａａ，“ＰａｒｔｉａｌＨｅ，Ｍ．ＭｏｎｉｃａＧｉｕｓｔｉ，“Ｈｊｇｌｌ—ｐｕｒｉｔｙｉｓｏｌａｔｉｏｎｏｆａｎｔｈｏｅｙａ—［４３］ＭＲＣｏｕｔｉｎｈｏａ，ＭＢＱｕａｄｒｉａ，ａｎｄｎｉｎｓｍｉｘｔｕｒｅｓｆｒｏｍｆｒｕｉｔｓａｎｄｖｅｇｅｔａｂｌｅｓ—－Ａｎｏｖｅｌｓｏｌｉｄ—－ｐｈａｓｅＰｕｒｉｆｉｃａｔｉｏｎｏｆＡｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＢｒａｓｓｉｃａｏｌｅｒａｃｅａ（ＲｅｄＣａｂ－ｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｕｓｉｎｇｍｉｘｅｄｍｏｄｅｃａｔｉｏｎ—ｅｘｃｈａｎｇｅｃｈｒｏｍａｔｏｇ－ｂａｇｅ）”，ＳｅｐａｒａｔｉｏｎＳｃｉｅｎｃｅａｎｄＴｅｃｈｎｏｌｏｇｙ，Ｖ０１．３９，Ｉｓｓｕｅ１６，ＰＰ．３７６９—３７８２，２００４．ｒａｐｈｙ”，ＣｈｒｏｍａｔｏｇｒａｐｈｙＡ，Ｖ０１．１２１８，Ｉｓｓｕｅ４４，ＰＰ．７９１４—７９２２，２０１１．［４４］ＺｈａｏｑｉＺｈａｎｇａ，ＰａｎｇＸｕｅｑｕｎｂ，ａｎｄＣｈｏｎｇＶａｎｓｂ，“Ｐｕｒｉｆｉｃａｔｉｏｎ［４７］Ｓｈａｏ—ｑｉａｎＣＡＯ，ＰｈＤ，ａｎｄＳｉ—ｙｉＰＡＮ，“ＩｓｏｌａｔｉｏｎａｎｄＰｕｒｉｆｉｃａ·ＯｒａｎｇｅｓｂｙＣｏｌｕｍｎＣｈｒｏｍａｔｏｇｒａ－ａｎｄｓｔｒｕｃｔｕｒａｌａｎａｌｙｓｉｓｏｆａｎｔｈｏｃｙａｎｉｎｓｆｒｏｍｌｉｔｃｈｉｐｅｒｉｃａｒｐ”，ＦｏｏｄＣｈｅｍｉｓｔｒｙ，Ｖ０１．８４，Ｉｓｓｕｅ４，ＰＰ．６０１—６０４，２００４．ｔｉｏｎｏｆＡｎｔｈｏｃｙａｎｉｎｓｆｒｏｍＢｌｏｏｄｐｈｙ”，ＡｇｉｃｕｌｔｕｒａｌＳｃｉｅｎｃｅｓｉｎＣｈｉｎａ，Ｖ０１．９，Ｉｓｓｕｅ２，ＰＰ．２０７—２１５，２０１０．［４５］ＲｏｓａｎａＣｈｉｒｉｎｏｓ，ＤａｖｉｄＣａｍｐｏｓ，ａｎｄＩｎｄｉｒａＢｅｔａｌｌｅｌｕｚ，“Ｄｅｔｅｃ—ＲｅｃｅｎｔＲｅｓｅａｒｃｈｏｎｔｈｅＥｘｔｒａｃｔｉｏｎ，Ｐｕｒｉｆｉｃａｔｉｏｎ，ｉｄｅｎｔｉｆｉｃａｔｉｏｎｏｆＡｎｔｈｏｃｙａｎｉｄｉｎｓＳｈｉｙａｏＱｉａ０１，ＸｉｊｉａＦＥｌ２（１．ＳｃｈｏｏｌｏｆＬｉｆｅ２．ＳｃｈｏｏｌＳｃｉｅｎｃｅＴｉａｎｊｉｎＮｏｒｍａｌＵｎｉｖｅ耶ｉｔｙＴｉａｎｊｉｎ，Ｃｈｉｎａ；Ｈａｒｂｉｎ，Ｃｈｉｎａ）ｏｆＦｏｏｄａｎｄＥｎｇｔｎｅｅｒｉｎｇＨａｒｂｉｎＩｎｓｔｉｔｕｔｅｏｆＴｅｃｈｎｏｌｏｇｙＡｂｓｔｒａｃｔ：Ａｔｐｒｅｓｅｎｔ，ａｎｔｈｏｃｙａｎｉｎｈａｓｂｅｅｎｗｉｄｅｌｙａｐｐｌｉｅｄｔｏｆｏｏｄｉｎｄｕｓｔｒｙｐｒｏｄｕｃｔｉｏｎｂｅｃａｕｓｅｏｆｉｔｓｎａｔｕｒａｌ，ｎｏｎ—ｔｏｘｉｃｃｈａｒａｃｔｅｒｉｓｔｉｃｓ．Ｉｔｉｓｏｆｇｒｅａｔｓｉｇｎｉｆｉｃａｎｃｅｆｏｒｉｎｄｕｓｔｒｉａｌｐｒｏｄｕｃｔｉｏｎａｎｄａｐｐｌｉｃａｔｉｏｎｔｏｏｂｔａｉｎｈｉｇｈｐｕｒｉｔｙａｎｔｈｏｃｙａｎｉｎｓ．Ｔｈｉｓａｒｔｉｃｌｅｒｅｖｉｅｗｓｔｈｅａｎｔｈｏｃｙａｎｉｎｅｘｔｒａｃｔｉｏｎｍｅｔｈｏｄｓａｎｄｔｈｅｍｏｓｔｃａｌｔｅｃｈｎｉｑｕｅｓｏｆｉｔｓｃｏｍｐｏｓｉｔｉｏｎａｎｄｆｒｕｉｔｓａｎｄｖｅｇｅｔａｂｌｅｓ．Ｋｅｙｗｏｒｄｓ：Ａｎｔｈｏｃｙａｎｉｎｓ；ｅｘｔｒａｃｔｉｏｎ；ｉｄｅｎｔｉｆｉｃａｔｉｏｎ；ｐｕｒｉｆｉｃａｔｉｏｎｓｔｒｕｃｔｕｒｅｒｅｃｅｎｔｄｅｔｅｃｔｉｎｇａｎｄａｎａｌｙｔｉ－ｏｎｉｄｅｎｔｉｆｉｃａｔｉｏｎｂａｓｅｏｎｔｈｅｄｏｍｅｓｔｉｃａｎｄｆｏｒｅｉｇｎｒｅｓｅａｒｃｈｉｔｆｒｏｍ万方数据花青素的提取纯化及鉴定
作者：作者单位：刊名：英文刊名：年，卷(期)：
瑶， 费喜佳， Shiyao Qiao， Xijia FEI
瑶,Shiyao Qiao(天津师范大学,天津中国,300384)， 费喜佳,Xijia FEI(哈尔滨工业大学,哈尔滨中国,150090)
中国甜菜糖业
China Beet & Sugar2013(3)
1.Hongyan Li;Zeyuan Deng;Honghui Zhu Highly pigmented vegetables:Anthocyanin compositions and their role inantioxidant activities 2012(01)
2.Li-Shu Wang;Steven Carmella;Robert Keyes Anthocyanins and Cancer Prevention 2012
3.Ramuné Bobinaité;Pranas Vi(s)kelis;Petras RimantasVenskutonis Variation of total phenolics,anthocyanins,ellagicacid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars 2012(03)
4.Seiji Miyake;Noriko Takahashi;Mariko Sasaki Vision preservation during retinal inflammation by anthocyanin-richbilberry extract:cellular and molecular mechanism 2012
5.Jiang Y Effects of anthocyanins derived from Xinjiang black mulberry fruit on delaying aging[期刊论文]-HygieneResearch 2010(04)
6.Tunde Vatai;Mojca (S)kerget;Zeljko Knez Extraction of phenolic compounds from elder berry and different grape marcvarieties using organic solvents and/or supercritical carbon dioxide 2009
7.Liza E.Laroze;Beatriz Di'az-Reinoso;Andre's Moure Extraction of antioxidants from several berries pressing wastesusing conventional and supercritical solvents 2010
8.Hilde Wijngaard;Mohammad B.Hossain;Dilip K.Rai Techniques to extract bioactive compounds from food by-products ofplant origin 2012
9.Lingzhao Wang;Bao Yang;Xiuqiao Du Optimisation of supercritical fluid extraction of flavonoids from Pueraria lobata 2008
10.M.S.Liza;R.Abdul Rahman Supercritical carbon dioxide extraction of bioactive flavonoid from Strobilanthes crispus(Pecah Kaca) 2009
11.Luiz A.V.Sarmento;Ricardo A.F.Machado Extraction of polyphenols from cocoa seeds and concentration throughpolymeric membranes 2008
12.ALS Dias;E Rozet;G Chataigné A rapid validated UHPLC-PDA method for anthocyanins quantification from Euterpeoleracea fruits 2012(01)
13.Gongjian Fan;Yonbin Han;Zhenxin Gu Optimizing conditions for anthocyanins extraction from purple sweet potatousing response surface methodology (RSM) 2008
14.Ganapathi Patil;M.C.Madhusudhan Extraction,dealcoholization and concentration of anthocyanin from red radish 200915.Luigia Longo;Giuseppe Vasapollo Extraction and identification of anthocyanins from Smilax aspera L.berries 200616.Mauro Bleve;Loredana Ciurlia An innovative method for the purification of anthocyanins from grape skin extracts byusing liquid and sub-critical carbon dioxide 2008
17.C.S.Ku;S.P.Mun Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanusMiq.) marc producedduring traditional wine processing and characterizationof the extracts 2008
18.D.R.Pompeu;E.M.Silva;H.Rogez Optimisation of the solvent extraction of phenolic antioxidants from fruits ofEuterpe oleracea using Response Surface Methodology 2009
19.M.Sa'nchez Guerrero;J.Sineiro Torres;Mari'a Jose' Nun ～ez Extraction of polyphenols from white distilled grapepomace:Optimization and modeling 2008
20.D.Knorr;M.Zenker;V.Heinz Applications and potential 394 of ultrasonics in food processing 2004
21.B.K.Tiwari;C.P.O 'Donnell;K.Muthukumarappan Effect of ultrasound processing on quality of fruit juices 200822.K.Vilkhu;R.Mawson;L.Simons Applications and opportunities for ultrasound assisted extraction in the food industry2008
23.Fang Chen;Yangzhao Sun Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries andidentification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry 200724.B.K.Tiwari;A.Patras;N.Brunton Effect of ultrasound processing on anthocyanins and color of red grape juice2010(03)
25.Kashif Ghafoor;Yong Hee Choi;Ju Yeong Jeon Optimization of Ultrasound-Assisted Extraction of PhenolicCompounds,Antioxidants,and Anthocyanins from Grape (Vitis vinifera)Seeds 2009(11)
26.Muhammad Kamran Khan;Maryline Abert-Vian Ultrasound-assisted extraction of polyphenols (flavanone glycosides) fromorange (Citrus sinensis L.) peel 2010
27.Margarita Corrales;Avelina Fernández García Extraction of anthocyanins from grape skins assisted by highhydrostatic pressure 2009
28.Sanchez-Moreno;C Plaza L;de Ancos B Effect of combined treatments of high-pressure and natural additives oncarotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.) 2004(02)29.Louka N;Allaf K Expansion ratio and color improvement of dried vegetables texturized by a new process controlledsudden decompression to the vacuum:Application to potatoes,carrots and onions 2004(02)
30.B Ben Amor;K Allaf Impact of texturing using instant pressure drop treatment prior to solvent extraction ofanthocyanins from Malaysian Roselle (Hibiscus sabdariffa) 2009
31.Munish Puri;Deepika Sharma;Colin J Barrow Enzyme-assisted extraction of bioactives from plants 2012(01)32.YANG Xiaowei;XIE Hong wei;MOU Dehua Optimization on anthocyanins extraction from grape wine pomace 2009
33.LI Yingchang;MENG Xianjun Study on enzyme extraction technology of anthocyanins from blueberry fruits[期刊论文]-Science and Technology of Food Industry 2008(4)
34.Cristina G rigoras;Emilie Destandau;Sandrine Zubrzycki Sweet cherries anthocyanins.An environmental friendlyextraction and purification method 2012
35.Inês J Seabra;Mara Elga M raga;Maria Teresa Batistac Effect of solvent CO2/ethanol/H2O) on the fractionatedenhanced solvent extraction of anthocyanins from elderberry pomace 2010(02)
36.Dai J;Patel J D;Mumper R J Characterization of blackberry extract and its antiproliferative and anti-inflammatoryproperties 2007
37.J Dai;A Gupte;L.Gates A comprehensive study of anthocyanin-containing extracts from selected blackberrycultivars:Extraction methods,stability,anticancer properties and mechanisms 2009
38.M Corrales;S Toepfl;P Butz Extraction of anthocyanins from grape by-products assisted by ultrasonics,highhydrostatic pressure or pulsed electric fields:A comparison 2008
39.Xueming Liu;Gengsheng Xiao;Weidong Chen Quantification and Purification of Mulberry Anthocyanins with MacroporousResins 2004
40.Fan Qiu;Jianguang Luo;Shun Yao Preparative isolation and purification of anthocyanins frompurple sweet potato byhigh-speed counter-current chromatography 2009
41.Andreas Degenhardt;Holger Knapp;Peter Winterhalter Separation and Purification of Anthocyanins by High-SpeedCountercurrent Chromatography and Screening for Antioxidant Activity 2000(02)
42.Chen J;Sun AD;Gao X J Extraction and antioxidation of anthocyanins from blueberry 2011
43.M R Coutinhoa;M B Quadria;R F PM MoreiraaPartial Purification of Anthocyanins from Brassica oleracea (Red Cabbage) 2004(16)
44.Zhaoqi Zhanga;Pang Xuequnb;Chong Yangb Purification and structural analysis of anthoeyanins from litchi pericarp
2004(04)
45.Rosana Chirinos;David Campos;Indira Betalleluz Detection (HPLC-DAD)/HPLC-Mass Spectrometry (MS) Profiling ofAnthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruíz and Pavón) and Their Contribution to the OverallAntioxidant Activity 2006(19)
46.Jian He;M.Monica Giusti High-purity isolation of anthocyanins mixtures from fruits and vegetables-A novel solid-phase extraction method using mixed mode cation-exchange chromatography 2011(44)
47.Shao-qian CAO,Ph D;Si-yi PAN Isolation and Purification of Anthocyanins from Blood Oranges by ColumnChromatography[期刊论文]-{H}Agricultural Sciences in China 2010(02)
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