Journal of Food Processing and Preservation

Volume 42, Issue 1 e13344

Original Article

Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two-step extraction and dialysis

Xu Tang,

Xu Tang

orcid.org/0000-0002-8414-1040

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Yun Wang,

Corresponding Author

Yun Wang

[email protected]

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

Correspondence Yun Wang, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China. Email: [email protected] Liang Ni, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China. Email: [email protected]Search for more papers by this author

Juan Han,

Juan Han

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Lei Wang,

Lei Wang

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Cheng Li,

Cheng Li

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Liang Ni,

Corresponding Author

Liang Ni

[email protected]

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

Xu Tang,

Xu Tang

orcid.org/0000-0002-8414-1040

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

Search for more papers by this author

Yun Wang,

Corresponding Author

Yun Wang

[email protected]

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

Juan Han,

Juan Han

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Lei Wang,

Lei Wang

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

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Cheng Li,

Cheng Li

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

Search for more papers by this author

Liang Ni,

Corresponding Author

Liang Ni

[email protected]

School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, PR China

First published: 25 May 2017

https://doi.org/10.1111/jfpp.13344

Citations: 7

Funding information: The National Natural Science Foundation of China, Grant Numbers: 31470434, 21406090, 21676124 and 21576124; Zhenjiang Social Development Project, Project Number: SH2015014; The Project of Science and Technology Development Plan of Taicang, Grant Number: TC2015NY05

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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 applications

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 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.

Supporting Information

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Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two-step extraction and dialysis

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Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two-step extraction and dialysis

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