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《Food and Fermentation Technology》 2013-03
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Extraction and Purification Research of Anthocyanins of Blueberry

GAO Zi-chun,WU Tao,CHEN Wei,ZHENG Xiao-dong(School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou Zhejiang 310058,China)  
The paper main studied the extraction and purification of anthocyanins of blueberry.Through the single factor analysis and optimal response surface experiment to get blueberry anthocyanins.5 kinds of macroporous resins’ adsorption and desorption performance were compared,selected the best performance,and optimization of the purification condition.The results showed that optimal extraction conditions were as following:extraction temperature was 44℃,time was 120min,solid-liquid ratio was 1∶24.And the optimal purification resin was HP2MGL macroporous resin,the optimal purification conditions were: The dynamic adsorption of sample rate 3mL/min,pH 2.0,eluant 70% ethanol,velocity 2mL/min,the anthocyanin were elution with 4 column volume of ethanol.The resin purified anthocyanins of blueberry is purplish black powder,color value is 58.96,the recovery rate is 88.53%.
【Fund】: 十二五国家科技支撑计划(2012BAD33B08);; 浙江省研究生创新科研项目(YK2011008)
【CateGory Index】: TQ914
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