Chu-yan Wang, Dong-sheng Wang, Jie Wu, Xia-wei Yin, Ze-hui Wang, Ye-xian Hu, Yan Zhang, Rong-an Zhu, Hong Mei
{"title":"黑桫椤果实中花青素和多糖的提取及成分分析","authors":"Chu-yan Wang, Dong-sheng Wang, Jie Wu, Xia-wei Yin, Ze-hui Wang, Ye-xian Hu, Yan Zhang, Rong-an Zhu, Hong Mei","doi":"10.37290/ctnr2641-452x.21:495-501","DOIUrl":null,"url":null,"abstract":"We have examined the basic composition of anthocyanins and polysaccharides, the active components in Aronia melanocarpa fruit. To this end, microwave-assisted ethanol extraction and cellulase enzymatic hydrolysis were employed to extract anthocyanins and crude polysaccharides, respectively. Aronia melanocarpa fruit polysaccharides were separated and purified by DEAE-52 cellulose and Sephadex G-100 glucan gel column chromatography, followed by high-performance liquid chromatography. The results demonstrated that the optimal extraction parameters of anthocyanin from Aronia melanocarpa fruit were a 60% ethanol volume fraction, a liquid-to-solid ratio of 30:1, a microwave time of 60 s, and a microwave power of 210 W. The extracted anthocyanins reached 200.47 mg/100 g, while the yield of polysaccharides was 3.82%. Anthocyanins in Aronia melanocarpa fruit were mainly composed of cyanidin, delphinidin, and mallow pigment, among which cyanidin was the main component, with a content as high as 90.79%. There were two distinct fractions of polysaccharides. The fraction-I polysaccharides were mainly composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, with a molar ratio of 8.80: 8.97: 2.38: 27.46: 47.94. In contrast, the fraction-II polysaccharides were primarily composed of rhamnose, glucuronic acid, galactose, xylose, and arabinose, with a molar ratio of 1.67: 9.22: 8.47: 70.69: 6.16. The results of this study can provide a reference for the in-depth development of Aronia melanocarpa resources","PeriodicalId":10976,"journal":{"name":"Current Topics in Nutraceutical Research","volume":"170 1","pages":"0"},"PeriodicalIF":0.4000,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extraction and Compositional Analysis of Anthocyanins and Polysaccharides from Aronia Melanocarpa Fruit\",\"authors\":\"Chu-yan Wang, Dong-sheng Wang, Jie Wu, Xia-wei Yin, Ze-hui Wang, Ye-xian Hu, Yan Zhang, Rong-an Zhu, Hong Mei\",\"doi\":\"10.37290/ctnr2641-452x.21:495-501\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"We have examined the basic composition of anthocyanins and polysaccharides, the active components in Aronia melanocarpa fruit. To this end, microwave-assisted ethanol extraction and cellulase enzymatic hydrolysis were employed to extract anthocyanins and crude polysaccharides, respectively. Aronia melanocarpa fruit polysaccharides were separated and purified by DEAE-52 cellulose and Sephadex G-100 glucan gel column chromatography, followed by high-performance liquid chromatography. The results demonstrated that the optimal extraction parameters of anthocyanin from Aronia melanocarpa fruit were a 60% ethanol volume fraction, a liquid-to-solid ratio of 30:1, a microwave time of 60 s, and a microwave power of 210 W. The extracted anthocyanins reached 200.47 mg/100 g, while the yield of polysaccharides was 3.82%. Anthocyanins in Aronia melanocarpa fruit were mainly composed of cyanidin, delphinidin, and mallow pigment, among which cyanidin was the main component, with a content as high as 90.79%. There were two distinct fractions of polysaccharides. The fraction-I polysaccharides were mainly composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, with a molar ratio of 8.80: 8.97: 2.38: 27.46: 47.94. In contrast, the fraction-II polysaccharides were primarily composed of rhamnose, glucuronic acid, galactose, xylose, and arabinose, with a molar ratio of 1.67: 9.22: 8.47: 70.69: 6.16. 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Extraction and Compositional Analysis of Anthocyanins and Polysaccharides from Aronia Melanocarpa Fruit
We have examined the basic composition of anthocyanins and polysaccharides, the active components in Aronia melanocarpa fruit. To this end, microwave-assisted ethanol extraction and cellulase enzymatic hydrolysis were employed to extract anthocyanins and crude polysaccharides, respectively. Aronia melanocarpa fruit polysaccharides were separated and purified by DEAE-52 cellulose and Sephadex G-100 glucan gel column chromatography, followed by high-performance liquid chromatography. The results demonstrated that the optimal extraction parameters of anthocyanin from Aronia melanocarpa fruit were a 60% ethanol volume fraction, a liquid-to-solid ratio of 30:1, a microwave time of 60 s, and a microwave power of 210 W. The extracted anthocyanins reached 200.47 mg/100 g, while the yield of polysaccharides was 3.82%. Anthocyanins in Aronia melanocarpa fruit were mainly composed of cyanidin, delphinidin, and mallow pigment, among which cyanidin was the main component, with a content as high as 90.79%. There were two distinct fractions of polysaccharides. The fraction-I polysaccharides were mainly composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, with a molar ratio of 8.80: 8.97: 2.38: 27.46: 47.94. In contrast, the fraction-II polysaccharides were primarily composed of rhamnose, glucuronic acid, galactose, xylose, and arabinose, with a molar ratio of 1.67: 9.22: 8.47: 70.69: 6.16. The results of this study can provide a reference for the in-depth development of Aronia melanocarpa resources
期刊介绍:
Current Topics in Nutraceutical Research is an international, interdisciplinary broad-based peer reviewed scientific journal for critical evaluation of research on chemistry, biology and therapeutic applications of nutraceuticals and functional foods. The major goal of this journal is to provide peer reviewed unbiased scientific data to the decision makers in the nutraceutical and food industry to help make informed choices about development of new products.
To this end, the journal will publish two types of review articles. First, a review of preclinical research data coming largely from animal, cell culture and other experimental models. Such data will provide basis for future product development and/or human research initiatives. Second, a critical evaluation of current human experimental data to help market and deliver the product for medically proven use. This journal will also serve as a forum for nutritionists, internists, neurologists, psychiatrists, and all those interested in preventive medicine.
The common denominator of all of the topic to be covered by the journal must include nutraceuticals and/functional food. The following is an example of some specific areas that may be of interest to the journal. i) Role of vitamins, minerals, antioxidants and phytonutrients on cardiovascular health, cancer, diabetes, ocular health, mental health, men’s health, women’s health, infant nutrition, ii) Role of herbals on human health, iii) Dietary supplements and sleep, iv) Components of diet that may have beneficial effect on human health, v) regulation of apoptosis and cell viability, vi) Isolation and characterization of bioactive components from functional foods, vii) Nutritional genomics, and viii) Nutritional proteomics.