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Anthocyanins are a class of widely present in plants, flowers, fruits and leaves of the water-soluble natural pigments, are flavonoid polyphenols. Existing studies show that natural anthocyanins have antioxidant, anti-mutagenic, anti-cancer, anti-inflammatory, anti-aging and many other biological activity. Domestic research shows that black rice and black beans are rich in anthocyanins. In this thesis, black rice and black beans in anthocyanin extraction process, the influence of different factors on the stability and in vivo antioxidant, liver and other bioactive been systematically studied. With the amount of distilled water were extracted from black rice, black beans in total anthocyanins, with 1.0 mol / L of HCL solution adjusted to pH 2.0, at 60 ℃ water bath to extract extracted five times without color, collected each time extract, measured total volume. After centrifugation, the absorbance was measured at 530 nm, can determine the black rice, black beans total anthocyanin content was 6.75 mg / g and 4.70 mg / g. Use of the family cooked black rice, black beans way boiling water 40 min, the extract was measured absorbance values, this way the black rice anthocyanin content was 3.22 mg / g, the yield was 47.72% of total anthocyanins; beans suit glycoside content was 2.17 mg / g, total yield of beans Anthocyanins 46.21%. Were used ethanol extraction and water extraction two extraction methods for black rice, black beans anthocyanin extraction. Ethanol extraction of ethanol concentration, extraction time, extraction temperature and solid-liquid ratio of single factor experiments, water extraction in the right extraction time, extraction temperature and solid-liquid ratio for single-factor experiments, and according to the single-factor experiments, in order to absorbance value and yield orthogonal test indicators were designed to obtain two kinds of anthocyanins ethanol extraction and water extraction optimum extraction process: black rice alcohol concentration of 40% ethanol, extraction time 80 min, extraction temperature 70 ℃, solid-liquid ratio 1:8, anthocyanins yield reached 85.63%; aqueous extract of black rice as extraction time 120 min, extraction temperature 80 ℃, solid-liquid ratio 1:6, yield reached 87.13%. Alcohol black beans to 60% ethanol, extraction time 80 min, extraction temperature 50 ℃, solid-liquid ratio 1:6, the yield was 84.21%; beans to extract water extraction time 80 min, extraction temperature 60 ℃, solid-liquid ratio 1 : 8, yield reached 89.04%. The effects of different temperature, pH, light, metal ions (Mg2, Al3, Ca2, Cu2 Fe3, Fe2, Zn2) and different kinds of food additives on the black rice, black beans and two kinds of anthocyanin stability. The experimental results showed that both anthocyanins heat resistance and light resistance are poor, relatively stable under acidic conditions. The same light conditions, black beans than black rice anthocyanin anthocyanin stability. Al3, Ca2, Zn2 for both anthocyanins have a protective effect, Cu2, Fe2, Fe3 on the stability of anthocyanins have some degree of weakening. Different metal ions to the solution was added anthocyanin 20.0 mg of EDTA and found the two Cu2 anthocyanin stability has been weakened significantly inhibited, while the protective effect of Zn2 been damaged; EDTA exacerbated Fe3 suit on black rice the Stability damage, and inhibits the destruction of the stability of anthocyanin beans, Fe2 opposite. As a control solution to anthocyanins, adding β-cyclodextrin and potassium sorbate black rice anthocyanin solution after high-temperature water bath treatment, anthocyanin retention rates were 89.6% and 85.7%, higher than the 74.9%, CMC on black rice anthocyanin no significant impact, fumaric acid and gelatin in a certain extent, undermine its stability, high temperature treatment retention rate was 64.2% and 69.0%. Adding β-cyclodextrin, fumaric acid, potassium sorbate are largely inhibited the degradation of anthocyanin beans, before and after high-temperature retention rate reached 87%, a good protection of the anthocyanins in solution stability, CMC, and gelatin was added to make black beans slightly lower anthocyanin stability, lower rate of not more than 5%, the impact is not obvious. Animal experiments using black rice, black beans vivo antioxidant anthocyanins, liver function were studied. Experimental results show that black rice, black beans anthocyanins can significantly improve the aging mouse serum activity of SOD and CAT activity (p lt; 0.05), which significantly reduced the content of MDA (p lt; 0.01), three groups of mice Mortality was 20%, indicating that two kinds of anthocyanins have more significant in vivo antioxidant; black rice, black beans anthocyanins are significantly lower alcoholic liver injury in mice serum AST activity (p lt; 0.01), significantly reduced ALT activity (p lt; 0.05), shows two anthocyanins have some liver function in vivo, but due to operational errors in the experimental mice and individual differences and other reasons, the model mice mortality up to 40% black rice and black beans mice group mortality was 20%, a small number of samples in model group, and each group there are differences between the number of samples, resulting experimental results are statistically meaningful, so further research is needed.
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