FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 113-116.

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Studies on Preparation and Purification of Grape Seed Extracts by Polyamide Column Chromatography and the Capacity of Eliminating• OH

 WU  Chao-Xia, MENG  Xian-Jun, WU  Chao-Hui   

  1. 1. College of Food Science, Shenyang Agricultural University; 2.Natural Pigment Research Center, Liaoning Academy of Agricultural Sciences
  • Online:2005-08-15 Published:2011-09-19

Abstract: The effects on separation and purification grape seed extracts by polyamide column chromatography, as well as the capacity of eliminating• OH of each segment were studied. The results showed that the suitable velocity of flow and the concentration of sample loading are 0.45 ml/min and 5~8 mg/ml respectively. The highest yield can be obtained when washing with 80% acetone. Among four washing segments, the products coming from 40% acetone and 80%acetone during washing has showed much high capacity in eliminating• OH, then came the 60% acetone. However, the capacity of eliminating• OH of each segment is better than that of catechin.

Key words: grape seed extract (procyanidins), polyamide, column chromatography, chemistry luminescence, •O H