Abstract: In this study, anthocyanin were extracted and purification from draff of Blackberry, extraction conditions were optimized by orthogonal expriment, macroporous resin column chromatography was conducted for further separation and purification. The results showed that the anthocyanin was extracted effectively when draff was dipped with 70% of alcohol at 25℃ for 1 h. Among these factors, temperature of extraction had the most effect on extraction of anthocyanin, then the concentration of alcohol and the duration. The macroporous resin AB-8 was optimum for separating anthocyanin from draff of Blackberry, its adsorption capacity was 2.49mg/cm3, 50% ethanol used as eluant was effective, the purity of anthocyanin was 25%. On the basis of investigation on stability, it was indecated the stability of anthocyanin were better at pH3, at lower temperature and in dark. The purified anthocyanin extract could reduce the content of hyperoxide lipoids in the mouse liver and appeared high antioxidant activity .

Key words: Blackberry, anthocyanin, extraction, isolation, stability, function