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An approach for extraction, purification, characterization and quantitation of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit
- Sang, Jun, Ma, Qun, Li, Bing, Li, Cui-qin
- Journal of food measurement & characterization 2018 v.12 no.1 pp. 45-55
- Nitraria, adsorption, desorption, food industry, high performance liquid chromatography, hydrochloric acid, methanol, porous media, resins, response surface methodology
- In the present study, a systematic approach for extraction, purification and analysis of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit was explored. Six acylated-anthocyanins in N. tangutorun fruit were identified by HPLC-MS/MS, and a rapid and efficient HPLC-DAD method was developed to analyze the acylated-anthocyanins. Ultrasonic-assisted extraction conditions of acylated-anthocyanins were optimized using response surface methodology, extraction at 70 °C for 32 min using 70% methanol solution (0.1% HCl, v/v) rendered an extract with 80.37 ± 2.66 mg/100 g of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and 97.88 ± 4.06 mg/100 g of total acylated-anthocyanins. Nine macroporous resins were investigated for preliminary purification of acylated-anthocyanins. According to the static/dynamic adsorption and desorption tests, XDA-6 macroporous resin exhibited the maximum potential for preparing acylated-anthocyanins. The purity of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (43.30 mg/g) in purified acylated-anthocyanins was 201.89 times of that of the extract (0.21 mg/g), and the purity of total acylated-anthocyanins increased from 0.36 to 56.44 mg/g. Besides, the stability (t ₁/₂) of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and total acylated-anthocyanins increased by more than five-fold after purification using XDA-6. The established methods of analysis, extraction and purification of acylated-anthocyanins were hopefully utilized in food industry.