Study On Separation And Purification Of Anthocyanins From Pomace Of Blackcurrant

Anthocyanins are natural pigment that are widely distributed in most tissues such as rhizomes and leaves of plants and that's also the reason of the bright colors of leaves,flowers and fruits of many plants.Anthocyanins are kinds of flavonoids with benzopyran structure,composed of six kinds of anthocyanins and a variety of monosaccharides or disaccharides constitute a variety of structural forms;as a functional health care material,with anti-oxidation,anti-cancer,scavenging free radicals and other special features.Anthocyanins have a lot of benefits to human healthy,they have the inhibition of reactive oxygen production and removal of reactive oxygen species physiological activity.And blackcurrant also contains many beneficial minerals and vitamins,rich in anthocyanins.In recent years,due to the research work deeply and growing awareness of anthocyanins resources,a large number of research results get recognized from the pharmaceutical industry,chemicals industry and other fields constantly;and further promote the development of anthocyanins at home and abroad continue to increase efforts.Despite this,In the process of anthocyanins development by the equipment,technical level and raw material sources and reserves and imperfections and anthocyanins of their own instability and other effects,in the development of anthocyanins did not make breakthrough progress.So there is a large space for improvement in the separation and purification of blackcurrant.In this study,anthocyanins from blackcurrant pomace was used as the object of study,the mainly investigation was extracted anthocyanins in blackcurrant by homogenization and microwave irradiation and the separation and structure of different kinds of anthocyanins were identified,the theoretical basis for the industrial production and use of anthocyanins in industry at the same time.Extraction of anthocyanins from blackcurrant by homogenization-microwave combination,the single factor test was used to determine ethanol was the optimum solvent for the extraction of anthocyanins from blackcurrant pomace.The optimal extraction conditions were determined by response surface methodology: microwave power 550 W,microwave time 16 min,ethanol concentration 60%,homogenization time 3 min,liquid-solid ratio 28.3 mL/g,antioxidants TBHQ 0.3%,pH 2.5,the actual yield of anthocyanin from blackcurrant was 473.7 ± 9.5 ?g / g.After a preliminary identification,there were total six anthocyanins in blackcurrant,cyanidin 3-O-glucoside,cyanidin 3-O-rutinoside,delphinidin 3-O-?-D-glucoside,delphinidin 3-Orutinoside,cyanidin3-(6-coumaroyl)-glucoside,and petunidin 3-O-(6-coumaroyl)-glucoside,the first four of these six anthocyanins are the main ingredient in blackcurrant.The high performance countercurrent chromatography was used to isolate,use methyl tert-butyl ether: n-butanol: acetonitrile: water: trifluoroacetic acid(2:2:1:5:0.001)as solvent system and speed 1000 r/min,flow rate 1.5 mL/min,detection wavelength 530 nm,temperature 30 ? and other operating parameters,can be effectively separated and purified four peaks,this method is safe,fast and effective.