FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 206-213.doi: 10.7506/spkx1002-6630-201702033

• Processing Technology • Previous Articles     Next Articles

Separation of Anthocyanin Monomers from Blueberry Fruits through Chromatographic Techniques

LIU Jingbo, CHEN Jingjing, WANG Erlei, LIU Yanjun   

  1. College of Food Science and Engineering, Jilin University, Changchun 130062, China
  • Online:2017-01-25 Published:2017-01-16

Abstract: To fully develop the potential application of blueberry fruits, this paper is focused on the preparation of anthocyanin monomers from blueberry fruits using column chromatography and semi-preparative high performance liquid chromatography (HPLC). Crude blueberry anthocyanins were ultrasonically extracted with acidified 70% ethanol and further subjected to two cycles of ethyl acetate extraction for the purpose of facilitating the dissolution of anthocyanins and removing non-anthocyanin flavonoids. The purity of crude blueberry anthocyanins reached 62.49% after Amberlite XAD-7HP column chromatography separationand Sep-Pak C18 solid-phase extraction. Three anthocyanin fractions were obtained by Sephadex LH-20 column chromatography with purities ranging from 65% to 75%. Using semi-preparative HPLC, two pure anthocyanin monomers were successfully isolated from the three purified anthocyanin fractions, which were identified as delphinidin-3-O-galactoside and malvidin-3-O-galactoside by analytical HPLC, with purities of 96.98% and 95.63% respectively. The present study can provide technical references for large-scale production of anthocyanin glycoside monomers, and also provide a good theoretical basis for the production of high value-added products of blueberry anthocyanins.

Key words: blueberry, anthocyanins, column chromatography, semi-preparative high performance liquid chromatography (HPLC), separation and purification

CLC Number: