Journal of Food Quality / 2019 / Article / Fig 1

Research Article

Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing

Figure 1

Single-factor experimental analysis of rabbiteye blueberry anthocyanin extraction. The effect of different extraction parameters: (a) hydrochloric acid concentration, (b) ethanol concentration, (c) extraction time, (d) extraction temperature, and (e) liquid-to-solid ratio on the anthocyanin extraction yields.
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