Extraction optimization of anthocyanin from Lycium ruthenicum Murr.wine pomace by enzyme solution
The anthocyanin extraction conditions from leather pomace of Lycium ruthenicum Murr.rosacea.after fermentation were optimized by using enzyme solution.The results showed that the maximum absorption wavelength of the anthocyanin was 525 nm,the optimal enzyme was pectic enzyme,the optimum conditions of the extraction were as follows：pH1.0 of distilled water to soak mention agent,the ratio of dry pomace to extracting solution 1：40（g：mL）,enzyme quantity 0.8%,extracting 60 min,below 50 ℃,in these conditions,produce was 7.903.
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