CN110845463A - Purple cabbage anthocyanin with aging delaying function and preparation method thereof - Google Patents
Purple cabbage anthocyanin with aging delaying function and preparation method thereof Download PDFInfo
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- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
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Abstract
The invention discloses purple cabbage anthocyanin with an aging delaying function and a preparation method thereof, and relates to the technical field of health products, wherein the preparation method comprises the following steps: s1, preparing a purple cabbage coarse extract; s2, preparing a purple cabbage anthocyanin crude extract; s3, preparing a concentrated solution; s4, preparing the purple cabbage anthocyanin. According to the invention, the purple cabbage anthocyanin with high purity is prepared by enrichment after solvent extraction separation, alkaline hydrolysis deacylation, XAD-7HP macroporous resin primary purification and semi-preparative high performance liquid chromatography repurification, and the purity of the obtained purple cabbage anthocyanin is close to 60%.
Description
Technical Field
The invention belongs to the technical field of health care products, and particularly relates to purple cabbage anthocyanin with an aging delaying function and a preparation method thereof.
Background
Aging is a complex biological process of body dysfunction caused by multi-factor influence, multi-gene regulation, multi-system participation and change of multi-organ tissue structures, and has no accurate theory on aging mechanism. With the progress of life science research in recent years, various theories on aging mechanisms such as the theory of free radicals, the theory of genes, the theory of mitochondrial oxidative damage, the theory of immunity, and the like have been proposed. Among the theories, the free radical theory is the theory that is approved by international society to explain aging mechanism more comprehensively through various experiments. Nowadays, the development of socio-economic and the living standard of people are continuously improved, people are more and more at the age of 85 years and above, but more diseases and other diseases exist in the aging population while people live longer. Nutraceutical compositions that delay the aging process and reduce the incidence of age-related diseases are an urgent need.
Purple cabbage is a type of common head cabbage, and is also called purple broccoli or purple bract. The purple cabbage has high yield, compact head, low price, easy storage and transportation and strong disease and insect resistance, is currently used as edible vegetable to be planted in a large range at home and is also a common vegetable on a dining table. The purple cabbage belongs to low-calorie high-fiber food, is rich in folic acid, and can be eaten by obese people and pregnant women. Purple cabbage contains abundant bioactive substances, such as anthocyanin, polyphenol, glucosinolate, etc. The anthocyanin has strong free radical scavenging ability, and can resist oxidation, inhibit cardiovascular diseases, and delay aging. The food rich in anthocyanin is beneficial to promoting body health and reducing disease risk after long-term use.
The common method for extracting anthocyanin is ethanol solution extraction, which contains a large amount of other phenolic substances, and the obtained anthocyanin is complex in variety and low in purity. The impurities can cause adverse effects on the activity of the subsequent anthocyanin, and the stability and the physiological activity of the purified anthocyanin are remarkably improved. Therefore, the crude anthocyanin extract needs to be further purified and enriched. The purple cabbage anthocyanin can be hydrolyzed to remove acylated organic acid under the action of alkali, and the anthocyanin with higher purity can be obtained through separation and purification.
At present, the functional foods for delaying senescence on the market are more in variety and various in variety, procyanidine, resveratrol and the like are applied to the functional foods at present, but the description of purple cabbage anthocyanin and the functional foods prepared from purple cabbage anthocyanin through alkaline hydrolysis, macroporous resin purification and the like is not shown.
Disclosure of Invention
In view of the defects in the prior art, the invention provides purple cabbage anthocyanin with the function of delaying senescence and a preparation method thereof, and aims to solve the technical problem of providing purple cabbage anthocyanin with the function of delaying senescence and ensure the efficacy of a product by combining the modern molecular biology technology.
In order to achieve the purpose, the invention provides a preparation method of purple cabbage anthocyanin with the function of delaying senescence, which comprises the following steps:
s1, placing 5g of purple cabbage extract in a beaker, adding 60% ethanol according to the material-liquid ratio, adding hydrochloric acid to control the pH value to be acidic, fully mixing uniformly, placing the beaker on a magnetic stirrer to stir for 1h, then using a centrifuge to perform centrifugal treatment, collecting an upper layer extracting solution, performing suction filtration, performing rotary evaporation to 10mL to obtain a crude purple cabbage extracting solution, and placing the crude purple cabbage extracting solution at-4 ℃ for storage for later use;
s2, mixing the components in a volume ratio of 1:10, adding a potassium hydroxide solution into the crude purple cabbage anthocyanin extract, carrying out an alkaline hydrolysis reaction at room temperature, neutralizing with hydrochloric acid after the reaction is finished, and acidifying to stop the reaction to obtain the crude purple cabbage anthocyanin extract;
s3, adding an extract into the crude purple cabbage anthocyanin extract, fully and uniformly mixing, standing for layering, collecting a water phase, repeatedly extracting and collecting for 3 times, purifying a sample by using XAD-7HP macroporous resin, eluting by using 5 times of column volume of deionized water, 5 times of column volume of 10% ethanol, 5 times of column volume of 20% ethanol, 5 times of column volume of 40% ethanol and 5 times of column volume of 60% ethanol after the sample loading is finished, collecting 10% ethanol eluent, transferring to a rotary evaporation bottle, carrying out rotary evaporation and concentration to 10mL to obtain a concentrated solution, and storing the concentrated solution at-20 ℃ for later use;
s4, performing high performance liquid semi-preparation on the concentrated solution for further purification, wherein the mobile phases are a mobile phase A and a mobile phase B respectively, the mobile phase A is a 0.1% formic acid-water solution, the mobile phase B is methanol, the flow rate is 10mL/min, the detection wavelength is 530nm, and the liquid phase method comprises the following steps: 0-3min, 15% B; and (3) 3-20min, 15-40% of B, collecting a sample at a corresponding peak, transferring the sample to a rotary evaporation bottle, and performing rotary evaporation to obtain the purple cabbage anthocyanin.
Further, in S1, the ratio of the material to the liquid is 1-2: 10.
Further, in S1, the pH value ranges from 2.0 to 3.0.
Further, in S1, the centrifugation is performed at 4000r/min for 10 min.
Further, in S2, the concentration of potassium hydroxide is 10% to 15%.
Further, in S2, the acidification termination reaction is neutralized and acidified to a pH value of 2.0-3.0 by using 2mol/L hydrochloric acid.
Further, in S3, the extract is a mixed solution of ethyl acetate and n-hexane in a volume ratio of 1: 2.
Further, in S4, the corresponding peak is a peak corresponding to 10.5 minutes to 15 minutes.
Further, in S3 and S4, the operating temperature of the rotary evaporation and the rotary evaporation to dryness is 45 ℃.
Further, the purple cabbage anthocyanin with the function of delaying senescence is prepared according to the preparation method of the purple cabbage anthocyanin with the function of delaying senescence.
Compared with the prior art, the invention has the following beneficial technical effects:
1. the method prepares the high-purity purple cabbage anthocyanin by solvent extraction separation, alkaline hydrolysis deacylation, primary XAD-7HP macroporous resin purification and semi-preparative high performance liquid chromatography repurification and enrichment, and the purity of the obtained purple cabbage anthocyanin is close to 60% (w/w).
2. According to the invention, the experimental result of a D-galactose-induced aging C57BL/6J mouse shows that the purple cabbage anthocyanin extract can relieve the rise of the oxidation level caused by D-galactose, improve the activity of superoxide dismutase and glutathione peroxidase in serum, brain tissues, liver, spleen and kidney of the mouse, improve the total oxidation resistance level and reduce the accumulation of malonaldehyde. The purple cabbage anthocyanin extract extracted by the invention has a protection effect on aging mice induced by D-galactose.
The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention. These descriptions are provided only to help explain the present invention and should not be used to limit the scope of the claims of the present invention.
Drawings
FIG. 1 is a flow chart of a method for preparing purple cabbage anthocyanin with anti-aging function according to a preferred embodiment of the invention;
FIG. 2 shows the effect of anthocyanins from purple cabbage on the activity of superoxide dismutase, glutathione peroxidase, total antioxidant capacity and malondialdehyde in serum from D-galactose subacute aging mice;
FIG. 3 shows the effect of purple cabbage anthocyanins on the activity of superoxide dismutase, glutathione peroxidase, total antioxidant capacity and malondialdehyde in brain tissue, liver, kidney and spleen of D-galactose subacute aged mice.
Detailed Description
The invention is described in further detail below with reference to the figures and specific embodiments. It should be understood that the embodiments are illustrative of the invention and are not to be construed as limiting the scope of the invention in any way. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
The anthocyanin purity was calculated by the following method:
weighing two samples with proper amount, adding buffer solution with pH value of 1.0 and pH value of 4.5, standing for 15min, measuring absorbance at maximum absorption wavelength of 530nm and reference wavelength of 700nm, and repeating for three times. The content of the purple cabbage anthocyanin in the sample is calculated by using the formulas 1 and 2, the purity of the purple cabbage anthocyanin in the sample is calculated by using the formula 3, and the algorithm is as follows:
formula 1, purple cabbage anthocyanin (mg/L) ═ a × MW × DF × 1000)/(∈ × 1)
Equation 2, a ═ (a 530-a 700) ph 1.0- (a 530-a 700) ph4.5
Wherein MW is the molecular weight of cyanidin-3-O-glucoside: 449.2, respectively; DF is the dilution factor; epsilon is the molar extinction coefficient of cyanidin-3-O-glucoside: 26900, respectively;
formula 3, purple cabbage anthocyanin purity (%) (calculated as anthocyanin total/sample size) × 100%
Example 1:
(1) preparing a crude extract of purple cabbage
Weighing 5g of purple cabbage extract, placing in a beaker, adding 60% ethanol according to the material-to-liquid ratio of 1:10, then adjusting the pH to 2 by adding hydrochloric acid, and fully mixing. Placing the beaker on a magnetic stirrer, stirring for 1h, transferring the liquid into a centrifuge tube, centrifuging for 10min at the speed of 4000r/min in a centrifuge, collecting the upper-layer extracting solution, carrying out suction filtration, combining the filtrate, carrying out rotary evaporation to 10mL to obtain the crude extracting solution of the purple cabbage, and storing at-4 ℃ before carrying out the next operation.
(2) Preparing a crude extract of purple cabbage anthocyanin
Adding 10% potassium hydroxide solution into the purple cabbage anthocyanin crude extract according to the ratio of 1:10, carrying out alkaline hydrolysis reaction at room temperature, neutralizing and acidifying by using 2mol/L hydrochloric acid until the pH value is 2 after the reaction is finished, and stopping the reaction to obtain the purple cabbage anthocyanin crude extract.
(3) Purification by macroporous resins
The crude extract of anthocyanidin from red cabbage was extracted 3 times with the extraction solution (ethyl acetate: n-hexane: 1:2, v: v), mixed well by shaking each time with a separatory funnel, and then allowed to stand for separation, and the aqueous phase (lower layer) was collected. Subsequently, the sample was purified using XAD-7HP macroporous resin, and after loading, the sample was eluted with 5BV of deionized water, 10% ethanol, 20% ethanol, 40% ethanol, 60% ethanol in that order. The purple cabbage anthocyanin is enriched in 10% ethanol elution components, the 10% ethanol elution components are collected and transferred to a rotary evaporation bottle, the rotary evaporation concentration is carried out at 45 ℃ to 10mL, and the purple cabbage anthocyanin is preserved at the temperature of-20 ℃ before the next operation.
(4) Semi-preparation purification of purple cabbage anthocyanin
The concentrated 10% ethanol eluate fraction was further purified using high performance liquid semipreparative. The mobile phases are A (0.1% formic acid-water solution) and B (methanol), the flow rate is 10mL/min, the detection wavelength is 530nm, and the liquid phase method comprises the following steps: 0-3min, 15% B; 3-20min, 15-40% B. Collecting the corresponding peak at 15min, transferring to a rotary evaporation bottle, and rotary evaporating at 45 deg.C to obtain purple cabbage anthocyanin.
The anthocyanin purity of the purple cabbage anthocyanin is calculated to be 65.4%.
Example 2:
(1) preparing a crude extract of purple cabbage
Weighing 5g of purple cabbage extract, placing in a beaker, adding 60% ethanol according to the material-liquid ratio of 2:10, then adjusting the pH to 3 by adding hydrochloric acid, and fully mixing. Placing the beaker on a magnetic stirrer, stirring for 1h, transferring the liquid into a centrifuge tube, centrifuging for 10min at the speed of 4000r/min in a centrifuge, collecting the upper-layer extracting solution, carrying out suction filtration, combining the filtrate, carrying out rotary evaporation to 10mL to obtain the crude extracting solution of the purple cabbage, and storing at-4 ℃ before carrying out the next operation.
(2) Preparing a crude extract of purple cabbage anthocyanin
Adding 10% potassium hydroxide solution into the purple cabbage anthocyanin crude extract according to the ratio of 1:10, carrying out alkaline hydrolysis reaction at room temperature, neutralizing and acidifying by using 2mol/L hydrochloric acid until the pH value is 2 after the reaction is finished, and stopping the reaction to obtain the purple cabbage anthocyanin crude extract.
(3) Purification by macroporous resins
The crude extract of anthocyanidin from red cabbage was extracted 3 times with the extraction solution (ethyl acetate: n-hexane: 1:2, v: v), mixed well by shaking each time with a separatory funnel, and then allowed to stand for separation, and the aqueous phase (lower layer) was collected. Subsequently, the sample was purified using XAD-7HP macroporous resin, and after loading, the sample was eluted with 5BV of deionized water, 10% ethanol, 20% ethanol, 40% ethanol, 60% ethanol in that order. The purple cabbage anthocyanin is enriched in 10% ethanol elution components, the 10% ethanol elution components are collected and transferred to a rotary evaporation bottle, the rotary evaporation concentration is carried out at 45 ℃ to 10mL, and the purple cabbage anthocyanin is preserved at the temperature of-20 ℃ before the next operation.
(4) Semi-preparation purification of purple cabbage anthocyanin
The concentrated 10% ethanol eluate fraction was further purified using high performance liquid semipreparative. The mobile phases are A (0.1% formic acid-water solution) and B (methanol), the flow rate is 10mL/min, the detection wavelength is 530nm, and the liquid phase method comprises the following steps: 0-3min, 15% B; 3-20min, 15-40% B. Collecting the corresponding peak at 15min, transferring to a rotary evaporation bottle, and rotary evaporating at 45 deg.C to obtain purple cabbage anthocyanin.
The anthocyanin purity of the purple cabbage anthocyanin is calculated to be 59.6%.
Example 3:
(1) preparing a crude extract of purple cabbage
Weighing 5g of purple cabbage extract, placing in a beaker, adding 60% ethanol according to the material-to-liquid ratio of 1:10, then adjusting the pH to 3 by adding hydrochloric acid, and fully mixing. Placing the beaker on a magnetic stirrer, stirring for 1h, transferring the liquid into a centrifuge tube, centrifuging for 10min at the speed of 4000r/min in a centrifuge, collecting the upper-layer extracting solution, carrying out suction filtration, combining the filtrate, carrying out rotary evaporation to 10mL to obtain the crude extracting solution of the purple cabbage, and storing at-4 ℃ before carrying out the next operation.
(2) Preparing a crude extract of purple cabbage anthocyanin
Adding 10% potassium hydroxide solution into the purple cabbage anthocyanin crude extract according to the ratio of 1:15, carrying out alkaline hydrolysis reaction at room temperature, neutralizing and acidifying by using 2mol/L hydrochloric acid until the pH value is 2 after the reaction is finished, and stopping the reaction to obtain the purple cabbage anthocyanin crude extract.
(3) Purification by macroporous resins
The crude extract of anthocyanidin from red cabbage was extracted 3 times with the extraction solution (ethyl acetate: n-hexane: 1:2, v: v), mixed well by shaking each time with a separatory funnel, and then allowed to stand for separation, and the aqueous phase (lower layer) was collected. Subsequently, the sample was purified using XAD-7HP macroporous resin, and after loading, the sample was eluted with 5BV of deionized water, 10% ethanol, 20% ethanol, 40% ethanol, 60% ethanol in that order. The purple cabbage anthocyanin is enriched in 10% ethanol elution components, the 10% ethanol elution components are collected and transferred to a rotary evaporation bottle, the rotary evaporation concentration is carried out at 45 ℃ to 10mL, and the purple cabbage anthocyanin is preserved at the temperature of-20 ℃ before the next operation.
(4) Semi-preparation purification of purple cabbage anthocyanin
The concentrated 10% ethanol eluate fraction was further purified using high performance liquid semipreparative. The mobile phases are A (0.1% formic acid-water solution) and B (methanol), the flow rate is 10mL/min, the detection wavelength is 530nm, and the liquid phase method comprises the following steps: 0-3min, 15% B; 3-20min, 15-40% B. Collecting the corresponding peak at 15min, transferring to a rotary evaporation bottle, and rotary evaporating at 45 deg.C to obtain purple cabbage anthocyanin.
The anthocyanin purity of the purple cabbage anthocyanin is calculated to be 57.4%.
Evaluation test:
evaluating the anti-aging activity of the purple cabbage anthocyanin obtained in the example 1;
evaluation of protective action against D-galactose-induced subacute senescence.
(1) Test grouping and processing
A total of 55 8 weeks old C57BL/6J mice were kept on normal diet and water under SPF conditions at 20. + -. 2 ℃ and 55. + -. 5% relative humidity. After 7 days of acclimatization, randomized into 3 groups: normal control group (n ═ 5), D-galactose senescence group (n ═ 10), purple cabbage anthocyanin group (n ═ 10). Wherein, the normal group is injected with 0.9 percent sterile normal saline in the abdominal cavity, and the other groups are injected with 150mg/kg BW.d D-galactose in the abdominal cavity for 45 days continuously, and a subacute aging model is established. Gavage interventions were performed according to body weight after daily intraperitoneal injections, with reference to pharmacological gavage dose (0.1mL/10g) and dietary intake ADI values for anthocyanins. Wherein, the normal control group and the D-galactose aging group are both perfused with 0.9 percent sterile normal saline; the purple cabbage anthocyanin group is the purple cabbage anthocyanin of 700 mu mol/kg & BW & d. Mouse body weights were weighed and recorded weekly, gavage doses were adjusted, and mice were observed for changes in food intake, water intake, and morphology. Fasting is carried out for 12h after the last administration, animals are killed by dislocation of cervical vertebrae, blood is taken from veins of eyeball plexus, serum is separated, meanwhile, brain tissues, liver, kidney, thymus, spleen and the like are dissected and taken, and after being rinsed by normal saline, the blood is stored at the temperature of minus 80 ℃ for subsequent experiments.
(2) Measurement of serum and visceral biochemical indices of laboratory animals
After the last administration, blood is taken from the venous plexus of the eyeball, the blood is placed in a centrifuge tube and centrifuged for 10min at 2500r/min at 4 ℃ to obtain serum, and the activity of superoxide dismutase, the activity of glutathione peroxidase, the total antioxidant capacity and the content of malondialdehyde in the serum of the mouse are respectively determined according to the instruction of the kit. Approximately 50mg (wet weight) of each tissue sample from the mice was weighed, added to 450. mu.L of pre-cooled 0.9% sterile saline, and homogenized to 10% using a hand-held electric homogenizer. Then centrifuged at 3000r/min at 4 ℃ for 15min to obtain the supernatant of each homogenate. According to the operation of the kit specification, the superoxide dismutase activity, the glutathione peroxidase activity, the total antioxidant capacity and the malondialdehyde content in the brain tissue, the liver, the kidney and the spleen of the mouse are respectively measured.
Results and comparison:
as shown in FIG. 2, compared with the normal control group, the D-galactose aging group had significantly decreased superoxide dismutase activity, glutathione peroxidase activity and total antioxidant capacity in serum, and significantly increased malondialdehyde content. Compared with the D-galactose senescence group, the purple cabbage anthocyanin group has the advantages that the serum superoxide dismutase activity, the glutathione peroxidase activity and the total antioxidant capacity level are obviously improved, the malondialdehyde content is reduced, and the statistical difference exists.
As shown in FIG. 3, compared with the normal control group, the D-galactose senescence group showed significantly decreased superoxide dismutase activity, glutathione peroxidase activity and total antioxidant capacity in serum in the brain tissue, liver, kidney and spleen of mice, and significantly increased malondialdehyde content. Compared with the D-galactose aging group, the purple cabbage anthocyanin group has the advantages that the superoxide dismutase activity, the glutathione peroxidase activity and the total antioxidant capacity level in the brain tissues, the liver, the kidney and the spleen of mice in the purple cabbage anthocyanin group are increased in different degrees, and the malondialdehyde level is reduced. The result shows that the purple cabbage anthocyanin can enhance the activity of antioxidant enzymes in serum and organs and has a certain protection effect on the aging of mice caused by D-galactose.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. A preparation method of purple cabbage anthocyanin with the function of delaying senescence is characterized by comprising the following steps:
s1, placing 5g of purple cabbage extract in a beaker, adding 60% ethanol according to the material-liquid ratio, adding hydrochloric acid to control the pH value to be acidic, fully mixing uniformly, placing the beaker on a magnetic stirrer to stir for 1h, then using a centrifuge to perform centrifugal treatment, collecting an upper layer extracting solution, performing suction filtration, performing rotary evaporation to 10mL to obtain a crude purple cabbage extracting solution, and placing the crude purple cabbage extracting solution at-4 ℃ for storage for later use;
s2, mixing the components in a volume ratio of 1:10, adding a potassium hydroxide solution into the crude purple cabbage anthocyanin extract, carrying out an alkaline hydrolysis reaction at room temperature, neutralizing with hydrochloric acid after the reaction is finished, and acidifying to stop the reaction to obtain the crude purple cabbage anthocyanin extract;
s3, adding an extract into the crude purple cabbage anthocyanin extract, fully and uniformly mixing, standing for layering, collecting a water phase, repeatedly extracting and collecting for 3 times, purifying a sample by using XAD-7HP macroporous resin, eluting by using 5 times of column volume of deionized water, 5 times of column volume of 10% ethanol, 5 times of column volume of 20% ethanol, 5 times of column volume of 40% ethanol and 5 times of column volume of 60% ethanol after the sample loading is finished, collecting 10% ethanol eluent, transferring to a rotary evaporation bottle, carrying out rotary evaporation and concentration to 10mL to obtain a concentrated solution, and storing the concentrated solution at-20 ℃ for later use;
s4, performing high performance liquid semi-preparation on the concentrated solution for further purification, wherein the mobile phases are a mobile phase A and a mobile phase B respectively, the mobile phase A is a 0.1% formic acid-water solution, the mobile phase B is methanol, the flow rate is 10mL/min, the detection wavelength is 530nm, and the liquid phase method comprises the following steps: 0-3min, 15% B; and (3) 3-20min, 15-40% of B, collecting a sample at a corresponding peak, transferring the sample to a rotary evaporation bottle, and performing rotary evaporation to obtain the purple cabbage anthocyanin.
2. The method for preparing purple cabbage anthocyanin with senescence delaying function of claim 1, wherein in S1, the ratio of material to liquid is 1-2: 10.
3. The method of preparing purple cabbage anthocyanin with senescence delaying function according to claim 1, wherein the pH value in S1 is in the range of 2.0-3.0.
4. The method for preparing purple cabbage anthocyanin with senescence delaying function according to claim 1, wherein in S1, the centrifugation is performed at 4000r/min for 10 min.
5. The method for preparing purple cabbage anthocyanin with senescence delaying function as claimed in claim 1, wherein the concentration of potassium hydroxide in S2 is 10% -15%.
6. The method for preparing purple cabbage anthocyanin with senescence delaying function according to claim 1, wherein in S2, 2mol/L hydrochloric acid is used for neutralization and acidification to pH 2.0-3.0.
7. The method according to claim 1, wherein in S3, the extraction liquid is a mixture of ethyl acetate and n-hexane at a volume ratio of 1: 2.
8. The method according to claim 1, wherein the corresponding peak in S4 is a peak corresponding to 10.5 to 15 minutes.
9. The method according to claim 1, wherein the rotary evaporation and rotary evaporation are performed at a temperature of 45 ℃ in S3 and S4.
10. Purple cabbage anthocyanin with function of delaying senescence, which is prepared according to the preparation method of claims 1 to 9.
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