期刊
FOOD CHEMISTRY
卷 125, 期 1, 页码 150-157出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.08.053
关键词
Flavonoids; Anthocyanins; Sugarcane industry; Quantitative analysis; Recovery and separation; RSM
资金
- Youth Science Foundation of Sichuan university [JS20090719506921]
Considering the possible comprehensive utilisation of bioactive constituents in the sugarcane industry, the flavonoids and anthocyanins in raw juice and various intermediate products within the sugar-making process were first analysed by HPLC-UV/DAD. The analysis was intended to reveal their distribution across the whole production chain. As their contents decreased during sugar production, a new strategy was developed and optimised to recover flavonoids and anthocyanins from raw juice, using A D141-type macroporous adsorptive resin for enrichment. The optimum process parameters were feeding with a pH value of 5.21, weight ratio of resin to crude sample of 20 (w/w), followed by adding 30% ethanol 3.57 times the column volume for anthocyanins with a flow rate of 1.69 bed volumes/h, then 100% ethanol 4.00 times the column volume for flavonoids with a flow rate of 2.36 bed volumes/h. Upon employing this method, an increase in efficiency was realised. (C) 2010 Elsevier Ltd. All rights reserved.
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