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Anthocyanin is one of the most widely distributed pigments in plant kingdom, it has a typical C6C3C6 frame, so it has been considered to be a flavonoid. And anthocyanin have functions of eliminating free radicals, lowering blood-fat, anti-mutation, anti-aging and improve vision and other physiological activity. Rose (Rosa rugosa Thunb) belongs to rose family, perennial evergreen or deciduous shrub. It has a long cultivation history in China, at present, it grows all over the country, of which Pingyin plena Rose, with its bright color, big flower, thick petal, aroma, is renowned China and abroad with a long standing reputation. Therefore, anthocyanin which is extracted from roses is not only safe, non-toxic, with attractive fragrance, but also with some health-care effects. The main contents of this thesis is as follows:(1)We conducted a study on the extraction of anthocyanin with ultrasound-assisted extraction process. We used pH differential method to get its extraction rate and research the effects on the extraction of different single-factors. Based on the single-factor test, we used response surface methodology to analyze the key factors and their interaction which affects ultrasonic extraction process, using SAS8.1 analysis software to optimize the extraction process of rose anthocyanin to determine the best extraction process of roses anthocyanin is as follows: ultrasonic power (X1) = 496W, acidic ethanol concentration (X2) = 56%, ultrasonic temperature (X3) = 42℃, ultrasonic time (X4) = 12min. Under this condition, the extraction rate of Rose anthocyanin was 6.30mg / g ( dry weight).(2)The crude extracts of rose anthocyanin were purified with organic solvents and macroporous resin. Then we used thin-layer chromatography, UV - visible spectroscopy, infrared spectroscopy and high-performance liquid chromatography to carry out qualitative and quantitative analysis on purified roses anthocyanin, in which high-performance liquid chromatography conditions were as follows: Shimadzu ODS column (4.6mm×150mm, 5μm); column temperature was 30℃; injection volume was 20μl; detection wavelength was 525nm, flow rate was 1.0ml/min; mobile phase A 100% acetonitrile, B 10% acetic acid -1% phosphoric acid (V / V); gradient elution. The results showed that the main ingredients of roses anthocyanin was leucocyanidin --3 - glucoside , the content was about 65.46mg / L.(3)During the preservation and use of anthocyanin, it will be influenced by the ambient environment, the stability will change accordingly. Therefore, through the research on the anthocyanin stability by pH, temperature, light intensity, food additives, metal ions, oxidant and reducing agents, following is reference for preservation and use of anthocyanin: the higher the pH, the higher the temperature, the greater the light intensity, the more likely rose anthocyanin degraded; food additives such as salt, sucrose ,sodium benzoate had little effect on the stability of anthocyanin, while the Vc can accelerate its degradation , but the effect was not very obvious; metal ions like Ca2+ and Al3+ could increase the stability of anthocyanin, Zn2+ had little effect on the stability of anthocyanin, while Mg2+ and Fe3+ could accelerate its degradation, especially Fe3+, it could generate a dark-green precipitate; Both oxidants and reducing agent with high concentrations could decline the stability of anthocyanin, particularly oxidant had more obvious effect.
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