Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques
Hongkun XueLiuyang ShenXiaorui WangChenghai LiuChai LiuHan LiuXianzhe Zheng
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2019 Volume 25 Issue 1 Pages 29-38

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Abstract

The objectives of this study were to isolate and purify blueberry anthocyanin by combination of macroporous resin and Sephadex LH-20 and identify anthocyanin composition after isolation and purification. The static adsorption/desorption experiments of anthocyanin on ten different types of resins were compared. The results showed that the highest AB-8 macroporous resin adsorption rate of 97.73 % and desorption rate of 81.52 % from blueberry were achieved under optimal conditions (Adsorption conditions: a flow rate of feed 1.0 mL/min, anthocyanin concentration of 1.0 mg/mL, pH of 3.0; Desorption conditions: an eluent flow rate of 1.5 mL/min, ethanol concentration of 60 %, pH of 3.0). The anthocyanin purity increased 19.86-fold from 4.58 % to 90.96 % after one run treatment with macroporous resin combined Sephadex LH-20 method. Delphinidin-3-glucoside and cyanidin-3-glucoside were identified by HPLC-ESI-MS/MS. The results of this study may effectively promote the purification of anthocyanin from most blueberry varieties as well as from other plant materials.

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© 2019 by Japanese Society for Food Science and Technology
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