| Literature DB >> 26471611 |
Yao Chen1, Weijie Zhang2, Ting Zhao2, Fang Li3, Min Zhang2, Jing Li4, Ye Zou5, Wei Wang5, Samuel J Cobbina1, Xiangyang Wu6, Liuqing Yang7.
Abstract
In this study, the adsorption/desorption characteristics of mulberry anthocyanins (MA) on five types of macroporous resins (XAD-7HP, AB-8, HP-20, D-101 and X-5) were evaluated, XAD-7HP and AB-8 showed higher adsorption/desorption capacities. On the basis of static adsorption test, XAD-7HP and AB-8 resins were selected for kinetics, isotherms and thermodynamics. The adsorption mechanism indicated that the process was better explained by pseudo-first-order kinetics and the Langmuir isotherm model, and the thermodynamics tests showed that the processes were exothermic, spontaneous and thermodynamically feasible. Dynamic tests were performed on a column packed with XAD-7HP and AB-8, and breakthrough volume was reached at 15 and 14 bed volumes of MA solution, respectively. The purity of the fraction by 40% ethanol elution on XAD-7HP reached 93.6%, from which cyanidin-3-glucoside and cyanidin-3-rutinoside were identified by HPLC-ESI-MS/MS. The method could be used to prepare high purity anthocyanins from mulberry fruits as well as other plants.Entities:
Keywords: Acetic acid (PubChem CID: 176); Adsorption mechanism; Ammonium sulfate (PubChem CID: 6097028); Cyanidin (PubChem CID: 128861); Cyanidin-3-glucoside (PubChem CID: 12303203); Cyanidin-3-rutinoside (PubChem CID: 29231); Ethanol (PubChem CID: 702); Hexose (PubChem CID: 169005); Identification; Macroporous resin; Methanol (PubChem CID: 887); Mulberry anthocyanins; Muriatic acid (PubChem CID: 313); Rutinose (PubChem CID: 441429); Separation
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Year: 2015 PMID： 26471611 DOI： 10.1016/j.foodchem.2015.08.084
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514