二次柱层析制备高纯度树莓籽原花青素的工艺

doi:10.7506/spkx1002-6630-201108037

食品科学 ›› 2011, Vol. 32 ›› Issue (8): 163-166.doi: 10.7506/spkx1002-6630-201108037

二次柱层析制备高纯度树莓籽原花青素的工艺

张佰清，张艳艳，李龙杰

沈阳农业大学食品学院

出版日期:2011-04-25 发布日期:2011-04-12

Preparation of High Purity Procyanidins from Raspberry Seeds by Two-step Resin Column Chromatography

ZHANG Bai-qing，ZHANG Yan-yan，LI Long-jie

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Online:2011-04-25 Published:2011-04-12

摘要/Abstract

摘要： 为制备高纯度树莓籽原花青素，通过静态吸附实验从8种大孔吸附树脂中筛选出HPD100C型树脂对树莓籽原花青素吸附量大、解吸率高，适合于树莓籽原花青素的富集。通过动态吸附实验得到其最佳吸附条件为上柱料液pH5、上柱速率0.5mL/min、40%乙醇以1.5mL/min的流速进行洗脱。将经过大孔树脂层析分离纯化的原花青素粗品经聚酰胺柱分离，60%乙醇洗脱得到的原花青素纯度达92%，可得纯度为57%的原花青素。

关键词: 树莓籽, 原花青素, 大孔吸附树脂, 聚酰胺

Abstract: The purpose of the present study was to develop a two-step resin column chromatographic method for purifying crude procyanidin extract from raspberry seeds. Static adsorption and desorption experiments were carried out to comparatively investigate the adsorption and desorption performance of 8 types of macroporous resins towards raspberry seed procyanidins, and type HPD100C macroporous resin showed higher adsorption quantity and desorption rate and consequently was more suitable for enriching raspberry seed procyanidins. The optimal conditions for the dynamic adsorption and desorption of raspberry seed procyanidins on type HPD100C macroporous resin were experimentally determined as follows: sample pH 5, 0.5 mL/min sample loading flow rate, and 1.5 mL/min desorption flow rate with 40% ethanol as desorption solvent. The pooled eluate obtained was applied to polyamide resin followed by desoprtion with 60% ethanol, and the resulting final purity of raspberry seed procyanidins was 92%.

Key words: raspberry seeds, procyanidins, macroporous resin, polyamide

中图分类号:

TS201.1

张佰清，张艳艳，李龙杰. 二次柱层析制备高纯度树莓籽原花青素的工艺[J]. 食品科学, 2011, 32(8): 163-166.

ZHANG Bai-qing，ZHANG Yan-yan，LI Long-jie. Preparation of High Purity Procyanidins from Raspberry Seeds by Two-step Resin Column Chromatography[J]. FOOD SCIENCE, 2011, 32(8): 163-166.

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二次柱层析制备高纯度树莓籽原花青素的工艺

Preparation of High Purity Procyanidins from Raspberry Seeds by Two-step Resin Column Chromatography

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