Purification of Anthocyanins from Grape by Macroporous Resin

Abstract

Abstract: Anthocyanins are the main pigments of wine, they play important roles in sensory quantity and healthyprotecting effects of wine. The objective of this research was to study the optimal conditions for the purification of anthocyanins from grape. Single-factor and orthogonal tests were adopted to established the optimal conditions for the separation of anthocyanins. The results showed that the optimal conditions are: absorption time 60 min, 5% methanoic acid methanol as eluant, the concentration of antonocyanins solution 1.2 mg/ml, the flow rate of absorption 1.5 BV/h, pH2, and the flow rate of de-adsorption 1.5 BV/h.

Key words: grape, anthocyanins, macroporous resin

WANG Hua, JIAN Zhen. Purification of Anthocyanins from Grape by Macroporous Resin[J]. FOOD SCIENCE, 2008, 29(1): 86-90 https://doi.org/

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Purification of Anthocyanins from Grape by Macroporous Resin

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