Wild Mulberry name: English name Mulberry: Mulberry Latin name: Fructus Mori mulberry, mulberry ripe fruit, sweet and juicy, is one of the people eat the fruit. The product is poly fruit, made by a majority of small stone collection, oblong, long 2 ~ 3cm, diameter 1.2 ~ 1.8cm. Yellow-brown, reddish brown to dark purple (after relatively rare mature milky white color), with short fruit peduncle. Drupelets oval, slightly flat, about 2mm, a width of 1mm, with fleshy outer tepals 4. Smell sour and sweet. Mature mulberry quality oily, sweet and sour, with a large, flesh, color purple, sugar foot better. Mulberry hi warm and humid climate, a little shade. Temperatures above 12 ℃ began to sprout, grow suitable temperature 4 ~ 30 ℃, over 40 ℃ is inhibited, dropped to below 12 ℃, then stop growing. Mulberry sugar, protein, fat, melted acid, malic acid and vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus, potassium, carotene and anthocyanins. Mulberry oil fatty acids mainly composed of linoleic acid and a small amount of stearic acid, oleic acid and other components. Mulberry anthocyanins and anthocyanin anthocyanins physicochemical properties of anthocyanins is a water-soluble pigment cells can with acid solution changes color. Cells were then reddish acidic, alkaline cell sap is bluish. Anthocyanins are pigments constitute one of the main colors of the petals and fruits. The basic structural unit of anthocyanin is 2-phenyl-benzopyran-type cation, i.e. color primitives. It is known that there are more than 20 kinds of anthocyanins, mainly present in plants are: geranium pigment, or hibiscus anthocyanin cyanidin, delphinidin or delphinium color peony pigments, pigment and mallow morning glory pigment. Under natural conditions, the free state of anthocyanin rare, mainly in the glycosidic form, i.e. anthocyanins. Anthocyanins are often associated with one or more of glucose, rhamnose, galactose, arabinose and other glycoside bond formation by anthocyanins. Known naturally occurring anthocyanins 250 kinds. Anthocyanins dissolved in water, the color change as PH vary, red under acidic conditions, neutral purple, blue under basic conditions. Anthocyanins and stability of anthocyanins are not high, they often change color due to chemical reactions in food processing and storage. Factors affecting the stability including pH, oxygen concentration, nucleophilic reagents, enzymes, metal ions, temperature and light and the like. Relationship between the different anthocyanins and anthocyanin structures and their stability between a certain regularity. Anthocyanins and anthocyanin structures and more stable than hydroxy-methoxy Quito high anthocyanin anthocyanin stability is better, different glycosylation, stability is also different. Features I Daxing'anling wild mulberry as raw materials, continuous countercurrent extraction equipment to food grade ethanol as extraction solvent through fine filter, vacuum concentration, macroporous resin purification, vacuum drying step production of anthocyanin products. Products for the red-brown powder, uniform thickness, anthocyanin content greater than 25% or more delicate taste, good water solubility, no pesticide residues and heavy metal residues, is the ideal additive medicine, health products, food, cosmetics rare. The main physiological effects of anthocyanins and anthocyanin antioxidant anthocyanins 1. direct superoxide anion, singlet oxygen anions, epoxy anion, hydrogen peroxide and hydroxyl radicals and other reactive oxygen species, increased cellular uptake of oxygen the ability of free radicals, reduce the formation of oxidizing substances, inhibit lipid oxidation, so as to achieve the purpose of anti-oxidation. 2. The anti-cancer anthocyanins by inducing apoptosis play a role, to prevent the development of cancer, inflammation and cell deterioration occurred in. 3. improve vision Clinical reports show anthocyanins can promote retinal cells to regenerate rhodopsin, can prevent severe myopia and retinal detachment, and can improve vision. Anthocyanin can improve vision in dim light, and for motorists at night, watching the screen for a long time and so people have helped. The prevention of cardiovascular disease anthocyanins can effectively scavenge superoxide radicals and hydroxyl radicals. In vitro experiments, anthocyanins could inhibit LDL oxidation and platelet aggregation, the two substances are causing major factor in atherosclerosis. 5. anthocyanins having lower serum cholesterol lowering serum cholesterol effect. In vitro test, anthocyanins decreased serum cholesterol concentrations, high density lipoprotein - cholesterol rise, low-density lipoprotein oxidation decline, particularly atherogenic index decreased significantly. 6. edible cosmetics anthocyanins in Europe, known as "oral skin cosmetics," to prevent the early formation of skin wrinkles, it can not only prevent skin wrinkles earlier generation, better nutrition and eliminate harmful free-body groups. Anthocyanins are natural sun shelter, UV rays can prevent skin. Product advantages of raw materials rely on the geographical advantages, Lingonberry production of mulberry products are used as raw materials Daxinganling wild mulberry. Wild mulberry tree tall, berry good taste, rich flavor, high anthocyanin content, growing more than 52 ° in latitude, elevation of 1500-2500 meters high Arctic cold, sparsely populated area away from heavy industry, farming areas lindian zone, no chemical fertilizers and pesticide was applied, is a natural, non-polluting organic materials. Lingonberry independent production technology of cold storage mulberry extract and anthocyanin production workshop, the annual production. This product is non-polluting Daxinganling wild mulberry as raw materials, continuous countercurrent microwave equipment to food grade ethanol as extraction solvent through fine filter, vacuum concentration, macroporous resin purification, vacuum drying step, the purity of greater than 25% mulberry anthocyanins products