文献类型：期刊文献

中文题名：蓝莓果渣花色苷大孔树脂纯化工艺研究

英文题名：Purification process of blueberry pomace anthocyanin with macroporous resin

作者：栾浩 周剑丽 屈午 邓丹 罗配琴 邱树毅 余晓斌

第一作者：栾浩

机构：[1]江南大学生物工程学院,江苏无锡214122;[2]贵州理工学院食品药品制造工程学院,贵州贵阳550007;[3]贵州茅台(集团)生态农业产业发展有限公司,贵州丹寨557500;[4]贵州大学酿酒与食品工程学院,贵州贵阳550003

第一机构：江南大学生物工程学院,江苏无锡214122

年份：2021

卷号：40

期号：12

起止页码：138-143

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州省科技计划项目(黔科合支撑[2020]1Y144)。

语种：中文

中文关键词：蓝莓果渣;花色苷;大孔树脂;纯化

外文关键词：blueberry pomace;anthocyanins;macroporous resin;purification

摘要：以蓝莓果渣为原料,利用大孔树脂分离纯化蓝莓果渣花色苷。对比了D101和AB-8两种不同极性的大孔树脂静态吸附和解吸效果。结果表明,AB-8型大孔树脂吸附率和解吸率分别为88.5%、64.7%;D101型大孔树脂吸附率和解吸率分别为86.7%、61.2%,AB-8型大孔树脂吸附率和解吸率均优于D101型大孔树脂,故选用AB-8型大孔树脂对蓝莓果渣进行纯化试验。AB-8型大孔树脂最佳吸附和解吸条件为吸附平衡时间4 h,解吸平衡时间4 h,花色苷溶液pH 3.0,解吸液pH 3.0,解吸液乙醇体积分数60%,上样质量浓度1 mg/mL,上样流速1 mL/min,洗脱流速1 mL/min。纯化后蓝莓果渣花色苷色价约为纯化前的3倍,糖和蛋白质等杂质大幅降低,纯度有了较大提高。
Using blueberry pomace as raw material,anthocyanins from blueberry pomace were separated and purified by macroporous resin.The static adsorption and desorption effects of macroporous resins D101 and AB-8 with different polarity were compared.The results showed that the adsorption rate and desorption rate of AB-8 type macroporous resin were 88.5%and 64.7%,respectively;The adsorption rate and desorption rate of macroporous resin D101 were 86.7%and 61.2%,respectively,and the adsorption and desorption rates of AB-8 macroporous resin was better than macroporous resin D101.Therefore,macroporous resin AB-8 was selected to carry out purification experiments of blueberry pomace.The optimal adsorption and desorption conditions of macroporous resin AB-8 were as follows:adsorption equilibrium time 4 h,desorption equilibrium time 4 h,anthocyanin solution pH 3.0,desorption solution pH 3.0,desorption solution ethanol volume fraction 60%,loading mass concentration 1 mg/ml,loading flow rate 1 ml/min,and elution flow rate 1 ml/min.The color value of anthocyanins from blueberry pomace after purification was about 3 times that of before purification,the impurities such as sugar and protein were greatly reduced,and the purity was greatly improved.