| 摘要 |
Frozen vegetable material is extracted with an aqueous solution of a diluted mineral acid heated to a temperature within the range of 40 to 80 degC and the obtained primary extract is then subjected immediately after extraction to refining consisting in adsorption of anthocyanin dyes onto a polymeric sorbent, from which the anthocyanin dyes are eluated with methanol, ethanol or 2-propanol, and the obtained alcoholic solution is then dried. As vegetable material can be preferably represented by a blueberry fruit, a chokeberry fruit, a black currant fruit and/or a European elder fruit. |
