FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 65-70.

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Extraction Technology of Main Bio-active Substances from Cinnamonmum burmannii Fruit

ZHANG Jing   

  • Received:2012-06-23 Revised:2013-01-13 Online:2013-02-25 Published:2013-01-29
  • Contact: ZHANG Jing E-mail:zhangcqf@jyu.edu.cn

Abstract: Anthocyanins, proanthocyanidins and pectin are main bio-active substances in C. burmannii fruit. The research objective of the extraction technology of the cubstances from the fruit was to provide a technical basis for its comprehensive utilization. The results conducted by single factors and orthogonal experiments with water used as solvent and 5W/mL ultrasonic treatment indicated that the optimum conditions are as follows: the pH=1, the soaking 60min at 50℃, the ratio of liquid to solid 13:1 and the ultrasonic time 90s. The extraction rates of anthocyanins, proanthocyanidins and pectin after 2 times of extraction were 92.55%, 95.65% and 96.51% respectively. After mixing the extract liquid and DM301 resin, with the proportion of 40:1 and statically absorbed, the absorptive rate of anthocyanins and procyanidins were 94.58% and 96.63%. The desorption rate of anthocyanins and procyanidins were 96.47% and 94.66% respectively. Anthocyanins and proanthocyanidins on DM301 were dynamically eluted with 80% aqueous ethanol solution at 1BV/h flow rate, and their desorption rates in the eluant of 40% the resin bed volume were 92.23% and 93.11% respectively. The research results suggested that it is a cost effective method to extract the bio-active substances from C. burmannii fruit with water, ultrasonic treatment and resin separation.

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