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, 2004 (5), 326-331

Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

Xueming Liu et al. J Biomed Biotechnol.

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.

Figures

Figure 1
Figure 1
The mulberry pigment adsorbent capabilities of different resins (D = dilution factor).
Figure 2
Figure 2
The elution efficacy of different concentrations of acidified ethanol (D = dilution factor).
Figure 3
Figure 3
The elution of anthocyanins with acidified 80% (v/v) ethanol applied to mulberry pigment adsorbed onto resin (D = dilution factor).
Figure 4
Figure 4
HPLC chromatogram of mulberry anthocyanins (a) before purification (crude pigment); and (b) after purification (purified pigment).
Figure 4
Figure 4
HPLC chromatogram of mulberry anthocyanins (a) before purification (crude pigment); and (b) after purification (purified pigment).

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