著者
Hongkun Xue Liuyang Shen Xiaorui Wang Chenghai Liu Chai Liu Han Liu Xianzhe Zheng
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
vol.25, no.1, pp.29-38, 2019 (Released:2019-03-01)
参考文献数
39
被引用文献数
7 16

The objectives of this study were to isolate and purify blueberry anthocyanin by combination of macroporous resin and Sephadex LH-20 and identify anthocyanin composition after isolation and purification. The static adsorption/desorption experiments of anthocyanin on ten different types of resins were compared. The results showed that the highest AB-8 macroporous resin adsorption rate of 97.73 % and desorption rate of 81.52 % from blueberry were achieved under optimal conditions (Adsorption conditions: a flow rate of feed 1.0 mL/min, anthocyanin concentration of 1.0 mg/mL, pH of 3.0; Desorption conditions: an eluent flow rate of 1.5 mL/min, ethanol concentration of 60 %, pH of 3.0). The anthocyanin purity increased 19.86-fold from 4.58 % to 90.96 % after one run treatment with macroporous resin combined Sephadex LH-20 method. Delphinidin-3-glucoside and cyanidin-3-glucoside were identified by HPLC-ESI-MS/MS. The results of this study may effectively promote the purification of anthocyanin from most blueberry varieties as well as from other plant materials.