Abstract
The new tea cultivar ‘Ziyan’ has high anthocyanin content. To explore its potential, the anthocyanin components were separated and prepared using the purple leaves of ‘Ziyan’ as raw materials. A deep eutectic solvent system was prepared for efficient extraction, replacing traditional solvents and achieving higher anthocyanin yield. The extraction parameters were optimized using response surface test and the yield of ‘Ziyan’ anthocyanin reached 5.06 ± 0.04 mg/g (dry weight) at a temperature of 65 °C, solvent moisture content of 29 %, solid-liquid ratio of 1:25 mg/mL and time of 39 min. The DM301 resin was preferred to recover anthocyanins from deep eutectic solvents, resulting in anthocyanin powder with a purity of 6.02 % and a color value of 29.1. It means ‘Ziyan’ anthocyanin has the potential to be developed as a food colorant. The enriched anthocyanins were analyzed using High Performance Liquid Chromatography-Diode Array Detection-Electrospray Tandem-Mass Spectrometry (HPLC-DAD-ESI-MS/MS), identifying 16 anthocyanin derivatives, including 5 acylated components. Petunidin and malvidin were found for the first time in ‘Ziyan’ tea cultivar. This study provided an important basis for the development of ‘Ziyan’ anthocyanins as a natural food and nutraceutical pigment.
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