| Title |
Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two-step extraction and dialysis |
| ID_Doc |
33618 |
| Authors |
Tang, X; Wang, Y; Han, J; Wang, L; Li, C; Ni, L |
| Title |
Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two-step extraction and dialysis |
| Year |
2018 |
| Published |
Journal Of Food Processing And Preservation, 42.0, 1 |
| DOI |
10.1111/jfpp.13344 |
| Abstract |
Liquid liquid extraction, as a clean and green process, has a great potential in technology and innovation, which has been widely used in industrial production. In this paper, a liquid-liquid extraction process based on L44-NaH2PO4 ATPS was studied for separation and purification of anthocyanin and vitis linn polysaccharide from the grape juice. The concentrations of L44 and NaH2PO4, temperature and pH as factors of effect on the extraction rates were discussed. Under the optimal conditions, the extraction rates of anthocyanin and vitis linn polysaccharides were 99.8% and 90.3%, respectively. The work subject is extraction of two compounds from grape juice, which can be very important for food, pharmaceutical and cosmetic industries. The vitis linn polysaccharides were further purified by dialysis and the impurity protein was successfully removed based on organic solvent precipitation method. Besides, the recycle of L44 was also achieved through secondary extraction. Practical applicationsA liquid-liquid extraction process based on L44-NaH2PO4 ATPS was studied for separation and purification of anthocyanin and vitis linn polysaccharide from the grape juice. The efficient separation of two kinds of water-soluble components is of great significance in industrial production. It is very interesting for scientific communities and shows a great biotechnological potential of the ATPS purification process. The work subject is extraction of two compounds from grape juice, which can be very important for food, pharmaceutical and cosmetic industries. |
| Author Keywords |
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| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000419383100030 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://doi.org/10.1111/jfpp.13344
|