Purification of Crude Anthocyanins from Cinnamoumum burmanu Fruits Using Macroporous Resins

doi:10.7506/spkx1002-6300-200922014

Abstract

Abstract:

This study was conducted to develop a macroporous resin adsorption technique for the purification of crude anthocyanins from C. burmannii fruits. Following petroleum ether defatting, the crude anthocyanins were subjected to purification using different types of macroporous resins, such as DA201, DM301, DS401, D101 and DM-18. Static adsorption assays showed that DM-18 had the highest adsorption capacity towards anthocyanins of up to 57.93 mg/g with 120 min equilibrium adsorption time and 88.47% of anthocyanins were desorbed using 80% ethanol solution. Orthogonal array optimization suggested that the optimal conditions for desorption of anthocyanins from DM-18 were using 70% ethanol solution as desorption agent, flow rate 0.75 BV/h and pH 3.0.

Key words: C. burmannii, anthocyanins, macroporous resin, purification

CLC Number:

Q946.836

HUANG Si-mei，ZHANG Jing*. Purification of Crude Anthocyanins from Cinnamoumum burmanu Fruits Using Macroporous Resins[J]. FOOD SCIENCE, 2009, 30(22 ): 77-80 https://doi.org/10.7506/spkx1002-6300-200922014

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Purification of Crude Anthocyanins from Cinnamoumum burmanu Fruits Using Macroporous Resins

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