摘要
通过静态吸附和解吸实验,选择了AB-8型大孔树脂纯化树莓花色苷。优化了吸附和解吸条件,结果表明:树莓花色苷提取液的最大吸收波长为531nm,AB-8型大孔树脂吸附pH2.0的树莓花色苷提取液,吸附6h,吸附率可达94.58%。pH值2.0,体积分数为60%的乙醇溶液可较好地洗脱花色苷,解吸6h,解吸率为64%。纯化后树莓花色苷的色价为63,是纯化前色价的17.7倍。红外光谱分析表明,树莓花色苷中含有苯环、羟基、含氧杂环和甲氧基等特征基团。应用纸色谱法对树脂纯化后的树莓花色苷进行了初步的分离鉴定,发现纯化后的花色苷有2个主要成分,初步鉴定为矢车菊和天竺葵色素。
Macroporous resin AB - 8 was selected for purification of anthocyanins from raspberry. Static absorption and desorption experiments were performed to optimize the conditions. The resuhs showed that the maximum absorption wavelength of raspberry anthocyanins extraction solution was 531nm; raspberry anthocyanins extraction with pH 2.0 absorbed by Macroporous resin for 6 h, the absorption ratio was 94.58%. Ethanol solution 60% was suitable for elution, desorption ratio was 64% after desorption for 6h. Color value of purified raspberry anthocyanins was 63, which was 17.7 times more than the crude. The infrared spectrometry showed that the anthocyanins of raspberry contain the character groups, such as benzene ring, hydroxyl group, oxygen ring and methoxy group. Paper chromatography method was applied to separate and identify purified anthocyanins. There were two main components of the puri- fied anthocyanins, primary identified as cyanidin and pelargonidin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第6期171-174,共4页
Food and Fermentation Industries
基金
黑龙江省哈尔滨市科技公关项目<功能性天然食用色素产业化关键技术研究与开发>
关键词
树莓
大孔树脂
纯化
花色苷
raspberry,macroporous resin,purification,anthocyanins
