摘要：The anthocyanin of eggplant skin was extracted by ultrasonic assisted method. Single factor experiment and orthogonal optimization experiment were used to optimize the extraction factors of anthocyanin from eggplant peel. The results showed that the optimum extraction of anthocyanin from eggplant peel was obtained by orthogonal experiment under the condition of feed-liquid ratio of 13:15, time of 40 min, and temperature of 50ºC. The anthocyanin is stable by treating 1 min after 100ºC.
