Study On Isolation, Purification And Elementary Pharmacological Activities Of Anthocyanin From Blueberry

Blueberry is a new kind of fruit very popular in recent year. It is not only very nutrient but also very good for health, and has the activities of preventing the age-related change of brain neuron, intenerating blood vessel, enforcing immunity, cardiotonic activity, anticancer activity and so on. In order to establish definite academic foundation of healthy food and medicine for prevention of asthenopia, the isolation, purification, stability and pharmacological activity of the anthocyanidin from blueberry were mainly studied. The conclusion of the study as follows:During the extraction, the content of anthocyanidin was influenced by the temperature of extraction, concentration of ethanol, ratio of solid to liquid, time of extraction. The order of influence was concentration of ethanol>temperature of extraction>time of extraction>ratio of solid to liquid. The influence of concentration of ethanol on the content of anthocyanidin was extremely remarkable, the influence of temperature and time of extraction on the content of anthocyanidin were remarkable, and the influence of ratio of solid to liquid on the content of anthocyanidin was not remarkable. So the optimum extraction conditions contained concentration of ethanol (75%), temperature of extraction (50℃), time of extraction (one hour) and the ratio of solid to liquid(1:10).Anthocyanidin can be purified by polyamide chromatography and eluted by ethanol aqueous solution. The crude anthocyanidin was eluted by four column volume of distilled water and six column volume of 50% ethanol aqueous solution orderly. Then the elution was collected and dried separately. At last the refined anthocyanidin was obtained. The purity of refined anthocyanidin was determined by the method of differential pH as 46.45%, the color value was 2047. Therefore the refined anthocyanidin satisfied the requirement of medical material(the purity>20%) and natural pigment(the color value>40).The stability testing of anthocyanidin indicated that anthocyanidin was stable under acid condition and unstable under alkaline condition; anthocyanidin was stable when the temperature was under 60℃, and was decomposed when the temperature exceeded 80℃; light influenced the stability of anthocyanidin greatly, so anthocyanidin should avoid the direct irradiation of hard light during preservation and usage; the antioxidant of anthocyanidin was weak, so anthocyanidin should avoid using with...