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Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

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Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

Auteurs : Xueming Liu [République populaire de Chine] ; Gengsheng Xiao [République populaire de Chine] ; Weidong Chen [République populaire de Chine] ; Yujuan Xu [République populaire de Chine] ; Jijun Wu [République populaire de Chine]

Source :

Journal of Biomedicine and Biotechnology [ 1110-7243 ] ; 2004.

RBID : PMC:1082888

Abstract

Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from 147.68 to 2725.46 mg/L juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colorant. Of six resins tested, X-5 demonstrated the best adsorbent capability for mulberry anthocyanins (91 mg/mL resin). The adsorption capacity of resins increased with the surface area and the pore radius. Residual mulberry fruit juice after extraction of pigment retained most of its nutrients, except for anthocyanins, and may provide a substrate for further processing.

Url:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082888

DOI: 10.1155/S1110724304403052
PubMed: 15577197
PubMed Central: 1082888

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Le document en format XML

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<author><name sortKey="Liu, Xueming" sort="Liu, Xueming" uniqKey="Liu X" first="Xueming" last="Liu">Xueming Liu</name>
<affiliation wicri:level="1"><nlm:aff id="a1">The Sericultural Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610, China</nlm:aff>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>The Sericultural Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610</wicri:regionArea>
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<country xml:lang="fr">République populaire de Chine</country>
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<author><name sortKey="Xiao, Gengsheng" sort="Xiao, Gengsheng" uniqKey="Xiao G" first="Gengsheng" last="Xiao">Gengsheng Xiao</name>
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<country xml:lang="fr">République populaire de Chine</country>
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<author><name sortKey="Chen, Weidong" sort="Chen, Weidong" uniqKey="Chen W" first="Weidong" last="Chen">Weidong Chen</name>
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<front><div type="abstract" xml:lang="en"><p>Total anthocyanins in different cultivars of
mulberry were measured and a process for the industrial
preparation of mulberry anthocyanins as a natural food colorant
was studied. In 31 cultivars of mulberry, the total anthocyanins,
calculated as cyanidin 3-glucoside, ranged from 147.68 to
2725.46 mg/L juice. Extracting and purifying with
macroporous resins was found to be an efficient potential method
for the industrial production of mulberry anthocyanins as a food
colorant. Of six resins tested, X-5 demonstrated the best
adsorbent capability for mulberry anthocyanins (91 mg/mL
resin). The adsorption capacity of resins increased with the
surface area and the pore radius. Residual mulberry fruit juice
after extraction of pigment retained most of its nutrients,
except for anthocyanins, and may provide a substrate for further processing.</p>
</div>
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<pmc article-type="other" xml:lang="EN"><pmc-dir>properties open_access</pmc-dir>
  <front><journal-meta><journal-id journal-id-type="nlm-ta">J Biomed Biotechnol</journal-id>
<journal-id journal-id-type="pmc">jbb</journal-id>
<journal-id journal-id-type="publisher-id">Journal of Biomedicine and Biotechnology</journal-id>
<journal-id journal-id-type="publisher-id">JBB</journal-id>
<journal-title>Journal of Biomedicine and Biotechnology</journal-title>
<issn pub-type="ppub">1110-7243</issn>
<issn pub-type="epub">1110-7251</issn>
<publisher><publisher-name>Hindawi Publishing Corporation</publisher-name>
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<article-meta><article-id pub-id-type="pmid">15577197</article-id>
<article-id pub-id-type="pmc">1082888</article-id>
<article-id pub-id-type="doi">10.1155/S1110724304403052</article-id>
<article-categories><subj-group subj-group-type="heading"><subject>Correspondence Article</subject>
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</article-categories>
<title-group><article-title>Quantification and Purification of Mulberry  Anthocyanins With 
Macroporous Resins</article-title>
</title-group>
<contrib-group><contrib contrib-type="author"><name><surname>Liu</surname>
<given-names>Xueming</given-names>
</name>
<xref ref-type="aff" rid="a1"></xref>
<xref ref-type="corresp" rid="cor1">*</xref>
</contrib>
<contrib contrib-type="author" corresp="no"><name><surname>Xiao</surname>
<given-names>Gengsheng</given-names>
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<xref ref-type="aff" rid="a1"></xref>
</contrib>
<contrib contrib-type="author" corresp="no"><name><surname>Chen</surname>
<given-names>Weidong</given-names>
</name>
<xref ref-type="aff" rid="a1"></xref>
</contrib>
<contrib contrib-type="author" corresp="no"><name><surname>Xu</surname>
<given-names>Yujuan</given-names>
</name>
<xref ref-type="aff" rid="a1"></xref>
</contrib>
<contrib contrib-type="author" corresp="no"><name><surname>Wu</surname>
<given-names>Jijun</given-names>
</name>
<xref ref-type="aff" rid="a1"></xref>
</contrib>
</contrib-group>
<aff id="a1">The Sericultural Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610, China</aff>
<author-notes><corresp id="cor1">*Xueming Liu: <email>xuemingliu@21cn.com</email>
</corresp>
</author-notes>
<pub-date pub-type="ppub"><day>1</day>
<month>12</month>
<year>2004</year>
</pub-date>
<volume>2004</volume>
<issue>5</issue>
<fpage>326</fpage>
<lpage>331</lpage>
<history><date date-type="received"><day>3</day>
<month>3</month>
<year>2004</year>
</date>
<date date-type="rev-recd"><day>24</day>
<month>6</month>
<year>2004</year>
</date>
<date date-type="accepted"><day>18</day>
<month>7</month>
<year>2004</year>
</date>
</history>
<copyright-statement>Hindawi Publishing Corporation</copyright-statement>
<copyright-year>2004</copyright-year>
<abstract><p>Total anthocyanins in different cultivars of
mulberry were measured and a process for the industrial
preparation of mulberry anthocyanins as a natural food colorant
was studied. In 31 cultivars of mulberry, the total anthocyanins,
calculated as cyanidin 3-glucoside, ranged from 147.68 to
2725.46 mg/L juice. Extracting and purifying with
macroporous resins was found to be an efficient potential method
for the industrial production of mulberry anthocyanins as a food
colorant. Of six resins tested, X-5 demonstrated the best
adsorbent capability for mulberry anthocyanins (91 mg/mL
resin). The adsorption capacity of resins increased with the
surface area and the pore radius. Residual mulberry fruit juice
after extraction of pigment retained most of its nutrients,
except for anthocyanins, and may provide a substrate for further processing.</p>
</abstract>
</article-meta>
</front>
</pmc>
</record>

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Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

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