Harnessing the Power of Black Rice Anthocyanins: A Review in Context of Extraction and Chromatographic Techniques

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Quality Pub Date : 2025-01-08 DOI:10.1155/jfq/4005156

Avneet Kaur, Sukhvinder Singh Purewal, Chidanandamurthy Thippeswamy Swamy, Animesh Sen

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Abstract

Black rice, a well-known grain for its anthocyanin-rich pigmentation and nutritional benefits, has gained significant attention in scientific research. Anthocyanins, flavonoid pigments responsible for the distinctive coloration of black rice, offer potent antioxidant and health-promoting properties. Extraction and chromatographic techniques play pivotal roles in isolating and analyzing these valuable compounds. This review comprehensively examines the extraction methodologies, encompassing traditional solvent extraction and advanced techniques such as ultrasound-assisted extraction and supercritical fluid extraction. In addition, chromatographic techniques, including high-performance liquid chromatography (HPLC), high-speed countercurrent chromatography (HSCCC), and preparative HPLC (Prep-HPLC) are demonstrated in detail for precise identification and quantification of anthocyanins in black rice.

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利用黑米花青素的力量：提取和色谱技术综述

黑米是一种以富含花青素色素和营养价值而闻名的谷物，在科学研究中受到了极大的关注。花青素，类黄酮色素负责黑米独特的颜色，提供有效的抗氧化和促进健康的特性。萃取和色谱技术在分离和分析这些有价值的化合物中起着关键作用。本文综述了提取方法，包括传统的溶剂提取和先进的技术，如超声辅助提取和超临界流体提取。此外，还详细介绍了高效液相色谱（HPLC）、高速逆流色谱（HSCCC）和制备高效液相色谱（Prep-HPLC）等色谱技术对黑米中花青素的精确鉴定和定量。

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来源期刊

Journal of Food Quality 工程技术-食品科技

CiteScore

5.90

自引率

6.10%

发文量

285

审稿时长

>36 weeks

期刊介绍： Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.