Study on Purification Technique of Vitis davidii Forx.Skin Pigment under Dynamic Adsorption and Desorption Conditions

Abstract

Abstract: The purification characteristics of macroporous resin HP-20 to Vitis davidii Foex. skin pigment(VSP) were determined in this study,and the technical parameters of the dynamic adsorption and desorption were optimized. The results showed that the optimal dynamic adsorption conditions are as follows:pH of crude VSP sample 3,its flow rate 4.5 BV/h,and its concentration 1.5891 to 3.1377 mg/ml. 80% Ethanol(containing 0.05% HCl) is the optimum eluent for desorpting VSP,and its optimal folw rate and amount for elution are 3 BV/h and 8 BV,respectively. Under the optimized technical conditions of dynamic adsorption and desorption mentioned above,the resin HP-20 has the saturation adsorption amount of 39.06 mg/ml(wet resin) ,and its desorption rate is more than 92%. The colour value of purified VSP slution is 5.93 times as much as that of unpurified one.

Key words: Vitis davidii Foex.skin pigment(VSP), macroporous resins, dynamic adsorption and desorption, purification

DENG Jie-Hong, TAN Xing-He, WANG Feng, PAN Xiao-Hong, ZHAO Jie. Study on Purification Technique of Vitis davidii Forx.Skin Pigment under Dynamic Adsorption and Desorption Conditions[J]. FOOD SCIENCE, 2008, 29(12): 206-209.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[3]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[4]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[5]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[6]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[7]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[8]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[9]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[10]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[11]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[12]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[13]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[14]	GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng. Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2021, 42(12): 130-137.
[15]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.

Study on Purification Technique of Vitis davidii Forx.Skin Pigment under Dynamic Adsorption and Desorption Conditions

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments