DOI: 10.36347/sjet

Pages: 113-117

The anthocyanin of lycium ruthenicum was extracted using ionic liquid combined with microwave. The effects of ionic liquid species, ionic liquid concentration, microwave power and extraction time on the anthocyanin yield of lycium ruthenicum were investigated. The results showed that the application of ionic liquid-based microwave-assisted extraction might effectively increase the extraction rate of anthocyanin of lycium ruthenicum. The most suitable conditions were 1.0 mol∕L of [Bmim]Br and 210 W of microwave power for 12 seconds with the sample to solvent ratio of 1:30. Under the best condition, the anthocyanin yield of lycium ruthenicum was 2.92mg/g.