红肉火龙果中花色苷的提取纯化及结构分析

Extraction,purification and structural analysis of anthocyanins from red pitaya

利用超声波辅助乙醇法提取红肉火龙果中花色苷,再用溶剂和S-8大孔吸附树脂进行纯化。通过紫外可见光谱和红外光谱对纯化后的花色苷进行结构分析。结果表明:最优提取条件是浆液比为10∶1(鲜果浆体积计),乙醇体积分数为10%,超声提取时间为10min,提取温度为45℃,提取浓度为8.26mg/mL。最优纯化工艺:上样液浓度1.2mg/mL、上样液流速1.0mL/min、上样液pH3.0,洗脱液流速1.0mL/min、洗脱液乙醇体积分数20%、洗脱液pH5.0,纯化率为91.13%。结合红外光谱和紫外可见吸收光谱分析,提取物含有苯环、含氧杂环、糖苷键、羟基和甲氧基结构,推断该提取物是花色苷类物质。

The anthocyanins from the flesh of red pitaya were extracted by the ultrasonic-assisted ethanol method,and then purified with a solvent and S-8 macroporous adsorption resin.The structure identification of the purified anthocyanins was carried out by ultraviolet-visible spectroscopy and infrared spectroscopy.The results showed that the optimal extraction conditions were 10∶1(fresh fruit pulp volume),10%ethanol volume fraction,10min ultrasonic extraction time,45℃extraction temperature,and 8.26mg/mL extraction concentration.Optimal purification process:loading concentration 1.2mg/mL,loading solution flow rate 1.0mL/min,loading solution pH3.0,elution flow rate 1.0mL/min,elution ethanol volume fraction 20%,eluent pH5.0,the purification rate was 91.13%.Combined with infrared spectrum and UV Vis absorption spectrum analysis,the extract contains benzene ring,oxygen heterocycle,glycoside bond,hydroxyl and methoxy structure,and it is inferred that the extract is anthocyanins.