Extraction and identification of anthocyanin from purple corn (<i>Zea mays</i> L.)

Abstract

Summary An efficient extraction of anthocyanin from purple corn ( Zea mays L.) was investigated in this paper. Tristimulus colourimetry was used to evaluate the process quantitatively and qualitatively. Purple corn anthocyanin was extracted with 1 n HCl–95% ethanol (15:85, v/v) at different extraction temperatures (30–70 °C), times (60–120 min) and solid–liquid ratio (1:20–1:40). The combined effects of extraction conditions on anthocyanin yield and colour attributes were studied using a three‐level three‐factor Box–Behnken design. The results showed that the highest yield of anthocyanin from purple corn (6.02 mg g −1 ) were obtained at 70 °C, extraction time 73 min, and solid–liquid ratio 1:25. Three kinds of non‐acylated anthocyanins were detected and characterised as cyanidin‐3‐glucoside, pelargonidin‐3‐glucoside and peonidin‐3‐glucoside by HPLC‐MS.