Study on Extraction Technology of Purple Cabbage Anthocyanin Pigment based on Artificial Neural Network and Interactive System

In this paper, purple cabbage is used as the test material, based on artificial neural network and interactive system, the best extraction conditions of purple cabbage pigment and the effects of temperature, light, metal ions and food additives on its stability are studied. The results show that the best extraction conditions for purple cabbage pigment are 30% ethanol solution extractant, liquid-solid ratio 25:1mL/g, extraction temperature 30°C, extraction time 40min; under these conditions, the purple cabbage extract the maximum color price is 8.4U/mL. High temperature and light will reduce the stability of purple cabbage pigment, metal ions Cu, Fe, Fe can make it change color; purple cabbage pigment is relatively stable in glucose, sucrose, potassium sorbate and sodium benzoate solution, while citric acid has a color-increasing effect on it.