Optimization ultrasound‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and identification anthocyanins with HPLC‐MS 2

Abstract

Cranberry contains abundant anthocyanins. In this study, the extraction process for the ultrasound‐assisted extraction (UAE) of anthocyanins from cranberry was optimized using response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest yield of anthocyanins (7.25±0.02) mg/g from cranberry via UAE was obtained at extraction temperature of 53 °C, ultrasound power of 310 W, ultrasound time of 33 min and ethanol concentration of 52%. High‐speed countercurrent chromatography (HSCCC) was used to separate and enrich main anthocyanins from cranberry. The purified anthocyanins components were analyzes by HPLC‐MS². Seven major kinds of anthocyanins were detected and identified for the first time peonidin‐3‐(6‐malon)‐glucoside with purity of 82.13% and pelargonidin‐3‐(6‐malon)‐glucoside with purity of 85.37% in cranberry. Hence, ultrasound assisted extraction of anthocyanins was an effective and rapid method. This method has a broad application prospect in the extraction of bioactive substances from natural plant resources.