An optimal extraction solvent and purification adsorbent to produce anthocyanins from black rice (Oryza sativa cv. Heugjinjubyeo)

作者：Kang You Jin; Jung Seung Won; Lee Seung Ju^*

来源：Food Science and Biotechnology, 2014, 23(1): 97-106.

DOI：10.1007/s10068-014-0013-8

• black rice
• anthocyanin
• extraction
• purification
• adsorbent

Black rice was used to produce anthocyanins, an important natural red food colorant. Integrated methods for extraction and purification of anthocyanins were investigated. Four solvents and 6 adsorbents were used for extraction and purification, respectively. Acidified 70%(v/v) ethanol resulted in the highest anthocyanin extract concentration of 461.72 mg/L. Amberlite XAD7HP had the highest adsorption capacity of 0.406 +/- 0.010 mg/g of adsorbent and desorption capacity of 0.252 +/- 0.016 mg/g of adsorbent. Acidified ethanol effectively eluted anthocyanin pigments from Amberlite XAD7HP at a concentration of 60%(v/v). Experimental adsorption data best fit to pseudosecond-order kinetic and Langmuir isotherm models. Purification parameters were optimized through dynamic adsorption/desorption experiments with Amberlite XAD7HP. The concentration of sugars (impurities) decreased from an initial 452.78 mu g/mL to 169.75 mu g/mL after purification.

• 出版日期2014-2