The study was to optimize the extraction process of anthocyanins and investigate their hypoglycemic activity.Through a single factor test and orthogonal test,the extraction technology of anthocyanins was optimized by enzymatic assisted ultrasound with Brassica campestris var.purpuraria peel as the raw material.The results showed that the optimum conditions for extracting anthocyanins from the peel of Brassica campestris var.purpuraria were as follows:Ultrasonic time 40 min,the ratio of liquid to material of 20 mL/g,the ratio of pectinase to cellulase of 3∶1,pH value of 2.2,and the amount of enzyme addition 2‰.Under these conditions,the content of anthocyanins extracted from Brassica campestris var.purpuraria peel was 7.61 mg/g.The IC50 of anthocyanins on α-amylase and α-glucosidase was 3.32,6.46 g/L,respectively.At an anthocyanin level of 7.00%,the inhibition rate of anthocyanin on α-amylase was 77.00%.When the anthocyanin level was 8.00%,the inhibition rate of anthocyanin on α-glucosidase was 86.00%.The anthocyanin exhibits a non-competitive inhibition type on both α-amylase and α-glucosidase at these concentrations.The study indicates that the enzymatic assisted ultrasound extraction of anthocyanins from Brassica campestris var.purpuraria peel is an efficient extraction method,which can provide a reference for the production of natural haematochrome and the screening of edible pigment varieties.
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