|Table of Contents|

Extraction and Purification Techniques of Anthocyanins From Aronia melanocarpa

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年03
Page:
111-119
Research Field:
Publishing date:

Info

Title:
Extraction and Purification Techniques of Anthocyanins From Aronia melanocarpa
Author(s):
TANG Lu1; 2; XUE Xiaoli3; LI Yanhui1; SHI Guohuan4
(1.Food Science and Engineering Department,Jilin Agricultural Science and Technology College,Jilin,Jilin 132101;2.Food Science and Engineering Department,Jilin Agricultural University,Changchun,Jilin 130118;3.Laboratory Center,Jilin Agricultural Science and Technology College,Jilin,Jilin 132101;4.Pharmaceutical Engineering Department,Jilin Agricultural Science and Technology College,Jilin,Jilin 132101)
Keywords:
Aronia melanocarpa; anthocyanin; extraction; purification
PACS:
-
DOI:
10.11937/bfyy.20191424
Abstract:
Aronia melanocarpa was used as material,Box-Behnken response surface methodology and column chromatography were used to extract and purify anthocyanin,in order to obtain the optimal extraction process.The results showed that the optimal extraction process of anthocyanins was the extraction temperature 46 ℃,material-liquid ratio 1∶23.8 g·mL-1,extraction time 4.2 hours,the extraction rate was 6.12 mg·g-1;the best separation and purification process was XAD-7 resin as filler,eluted with 30% ethanol,the optimal adsorption flow rate was 1.0 mL·min-1,and the analytical flow rate was 1.0 mL·min-1.On this basis,the anthocyanins of antarctica costatum could be microencapsulated for application in food processing.

References:

[1]李翠舫,马兴华,孙文生,等.黑果腺肋花楸形态学特征与生物学特性观察初报[J].林业科技通讯,1995,42(2):30-31.[2]朱月,李奋梅,王艳丽,等.黑果腺肋花楸原花青素的提取及抑菌性研究[J].食品工业科技,2017,38(2):302-306.[3]AWIKA J M,ROONEY L W,WANISKA R D,et al.Anthocyanins from Black sorghum and their antioxidant properties[J].Food Chemistry,2005,90(3):293-301.[4]于雪,胡文忠,姜爱丽，等.黑果腺肋花楸营养物质与功效的研究进展[J].食品工业科技,2016,37(10):396-400.[5]国石磊.黑果腺肋花楸花色苷分离纯化、结构鉴定及其抗氧化活性研究[D].秦皇岛:河北科技师范学院,2015.[6]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016,37(9):397-400.[7]赵明优.黑果腺肋花楸的开发利用价值及栽培技术[J].陕西林业科技,2012,21(2):100-102.[8]王鹏.国外黑果腺肋花楸多酚类物质功能性研究进展[J].林业科技,2014,39(4):67-70.[9]李斌,高凝轩,刘辉,等.大孔树脂纯化黑果腺肋花楸多酚的工艺优化[J].食品科学,2016,37(16):69-74.[10]关于黑果腺肋花楸果等2种新食品原料的公告2018年第10号[J].中国食品卫生杂志,2018,30(6):638.[11]李梦莎.响应面法优化超声提取黑果腺肋花楸花色苷工艺的研究[J].中国酿造,2014,33(9):129-133.[12]刘芳芳,鲁亚星,于帅,等.黑果腺肋花楸花青素的提取工艺及其稳定性[J].延边大学农学学报,2015,37(3):196-201.[13]位路路,林杨,王月华,等.黑果腺肋花楸花色苷提取工艺优化及其抗氧化活性和组成鉴定[J].食品科学,2018,39(12):239-246.[14]郑悦,王萍.黑果花楸花色苷提取、纯化工艺研究[J].北京林业大学学报,2016,38(11):118-124.[15]薛晓丽,费洋,张心慧等.大孔吸附树脂分离纯化贯叶连翘中的金丝桃素[J].中国兽药杂志,2016,50(7):20-25.[16]吴彩娥,方升佐,徐琳,等.青钱柳叶三萜大孔吸附树脂纯化工艺[J].农业机械学报，2010,41(9):143-148．[17]曹少谦,刘亮,张超,等.桑葚花色苷的分离纯化及其热降解动力学研究[J].中国食品学报,2015,15(5):54-62.[18]国石磊,朱凤妹,王娜,等.黑果腺肋花楸花色苷树脂纯化工艺及其稳定性研究[J].天然产物研究与开发,2015,27(9):1636-1642.[19]申芮萌.蓝莓花色苷提取纯化、结构鉴定及体外抗氧化活性研究[D].北京:北京林业大学,2016.[20]汪礼洋.树莓中花色苷的提取、分离、纯化及抗氧化活性研究[D].郑州:河南工业大学,2016.[21]唐骥龙,闫亚美,曹有龙,等.黑果枸杞中一种花色苷类物质的分离纯化及抗氧化活性[J].食品科学,2016,37(15):113-117.[22]宗俊.玫瑰茄花色苷的提取、纯化及性质研究[D].福州:福建农林大学,2013.[23]XUE L B,TIAN L Y,YA H Y,et al.Optimization of micwave-assisted extraction of polyphenols from apple pomace using respone surface methodology and HPLC analysis[J].WILEY-VCH Verlag GmbH & Co KGaA,Weinheim Sep Sci,2010(33):3751-3758.[24]石双妮,孟岳成,陈杰.紫薯花色苷分离纯化及主要成分的研究[J].食品科技,2015,40(2):254-258.[25]DI M A,ARENA E,FALLICO B,et al.Recovery wash of pigmented oranges by concentrationon resins[J].Journal of agricultural and food chemistry,2002,50(21):5968-5974.[26]雷月.蓝靛果多酚提取纯化及其抗氧化活性与稳定性的研究[D].沈阳:沈阳农业大学,2016.

Memo

Memo:
-
Last Update: 2020-02-27