黑醋栗（RibesnigrumL.）是一种富含维生素的水果，脂肪酸，矿物,精油和酚类化合物，包括花青素.在目前的工作中,开发了两种基于超声辅助提取（UAE）和酶辅助提取（EAE）的黑加仑样品中花青素的提取方法。已初步将具有七个变量的Plackett-Burman设计用于阿联酋和EAE，以确定每种方法中最有影响力的变量。之后,采用Box-Behnken设计优化提取方法。萃取溶剂的组成(在水中的%EtOH)对于UAE和EAE都是最有影响的变量。UAE的最佳提取时间为5分钟，EAE的最佳提取时间为10分钟。在两种方法的花色苷提取中没有观察到差异。两种方法均已应用于黑醋栗衍生产品，并证明了其适用于质量控制分析。
Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett-Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
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