Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relative stability and extractability of sorghum 3-DXA vs anthocyanins from maize and cowpea under microwave-assisted extraction (MAE). UV–Vis and UPLC-MS/MS spectrometry were used to characterize the properties. The 3-DXA remained structurally stable to MAE conditions up to 1200 W/100 °C/30 min. MAE increased sorghum 3-DXA yield 100% versus control (3100 vs 1520 mg/g). On the other hand, both maize and cowpea anthocyanins were unstable and rapidly degraded under MAE. Cell wall-derived ferulate esters were detected in sorghum and maize MAE extracts, indicating cell wall degradation occurred during MAE. Thus the enhanced extraction of 3-DXA under MAE was due to their structural stability, along with improved diffusion from cell matrix due to microwave-induced sorghum cell wall disruption.

高粱衍生的3-deoxyanthocyanin（DXA）颜料相对于它们的花青素类似物稳定，并且在食品应用中受到越来越多的关注。但是，很难从谷物组织中提取3DXA。这项工作旨在确定微波辅助萃取（MAE）下高粱3-DXA与花青素相对于玉米和cow豆的花青素的相对稳定性和可萃取性。UV-Vis和UPLC-MS / MS光谱用于表征特性。3-DXA在最高1200 W / 100°C / 30分钟的MAE条件下仍保持结构稳定。MAE与对照相比使高粱3-DXA产量提高了100％（3100对1520 mg / g）。另一方面，在MAE作用下，玉米和cow豆的花色苷均不稳定并迅速降解。在高粱和玉米MAE提取物中检测到细胞壁衍生的阿魏酸酯，表明在MAE期间发生了细胞壁降解。