Efficient separation and purification of anthocyanins from saskatoon berry by using low transition temperature mixtures
作者： Fu-Xi Yang , Pei Xu , Ji-Guo Yang , Jing Liang , Min-Hua Zong
DOI: 10.1039/C6RA22912C
关键词:
摘要: Different kinds of low transition temperature mixtures (LTTMs) were synthesized with DL-lactic acid and five different quaternary ammonium salts respectively, their viscosity solubility parameters change molar ratios salt to investigated compared anthocyanins. Then the LTTMs used extract anthocyanins from saskatoon berry (Amelanchier alnifolia Nutt.). It turned out that choline chloride/DL-lactic (ChCl/LA) showed best other LTTMs, which was in line parameter theory. Under optimized process condition 1 : 15 ratio, 1 : 20 solid liquid 50 °C extraction 45 min time, amount reached 525.27 ± 0.82 mg per 100 g extracted rate 87.4%. macroporous resin AB-8 adsorbent separate purify anthocyanin compounds berry, a recovery yield 65.7%. Further, confirmation purified carried using nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR) high performance chromatography-mass spectrometry (HPLC-MS). Finally, proved be good antioxidants through comparison vitamin C butylated hydroxytoluene.
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