Effects of anthocyanin composition in wine grape skins by different ultrasonic extraction conditions

To determine the effects of ultrasonic extraction conditions on anthocyanin composition from wine grape skins, and to provide scientific foundation for further exploitation and utilization of grape skins as a byproduct of wine making.The extraction of anthocyanins from grape skins by different ultrasonic power and time and the analysis of extracts were conducted using high performance liquid chromatography-mass spectrometry (HPLC-MS) .The results showed that the types and contents of anthocyanins extracted by ultrasonic-assisted extraction were more than by classical solvent extraction.Furthermore the contents and compositions of anthocyanins extracted by different ultrasonic powers and times were different.The results also showed that the optimal extraction for obtaining the highest amounts (60.95±5.26) mg/L of anthocyanins was carried out with ultrasonication for 20min and extraction power at 60W.