Research Of Extraction, Purification And Stability On Anthocyanin In Blueberry

The content of anthocyanin in fruit was important index for weighing or judging blueberryquality. Anthocyanin from blueberry was an expensive soluble polyphenol substance. It wasa safe and nontoxic natural pigment. So the anthocyanin from blueberry can be developed asfood, health protection and medicine. They were studied that the course of extraction,purification, stability and technology of producing blueberry juice drink in this paper. Thepaper provided some theoretics base for exploiting resource of blueberry.The extraction of anthocyanin from cultivated blueberry was studied in this paper. Itshowed that the optimal methanol concentration, extraction time, extraction temperature, pHand the ratio of solid to liquid were80%,1h,40℃,2and1:15, respectively, under which theyield of the extracted anthocyanin was78.2%.Extraction resolvent was concentrated at40℃. We will get anthocyanin from blueberryafter being filtrated. Anthocyanin can be absorbed fully by resin AB-8and eluted by ethanolaqueous solution. The crude anthocyanin was eluted by four column volume of distilled waterand four column volume of50%ethanol aqueous solution orderly. The matter such as sugar,glue was brushed off by distilled water. Eluted resolvent was concentrated at40℃, andethanol was collected by decompression device. Then the solution was collected and dried at40℃separately. The refined anthocyanin was obtained at last. It revealed that adsorptionspeed, elution speed, ratio of resin AB-8to anthocyanin solvent were10mL/min and5mL/min,3BV separately. The purification of anthocyanin in blueberry was36%.It was showed that disposing enzyme can advance the yield of anthocyanin from blueberry.The stability testing of anthocyanin indicated that anthocyanin was stable under pH2condition; Citric acid, malic acid, acetic acid and cane sugar could increase the stability ofanthocyanin slightly. The concentration of them were0.15%,0.15%,10%,9%separately.Anthocyanin from blueberry was more stable under low temperature but unstable exposed tolight. It was best to store it at-20℃in a dark room.Based on the characteristic of anthocyaninfrom blueberry, I prepared the pure, the delicious and particular flavor blueberry juice. The juice has lucidity and bright color. The time of storage was longer. Factors and level oforthogonal experiment showed that content of juice, sugar, acidity were12%,10%,0.15%respectively. The ratio Citric acid to malic acid was1:1.