Study on the purification and stability of anthocyanins from purple eggplant skin

The anthocyanins extracted from purple eggplant skin as raw material of macroporous resin purification, and the anthocyanin from purple eggplant skins stability was studied.Through the static / dynamic adsorption and desorption experiments, the optimized conditions of macroporous resin and purification process were optimized, the effects of temperature, p H, oxidation / reduction substances, preservatives, metal ions, sugars on purple eggplant skin anthocyanin stability were investigated. The experimental results showed that selecting AB- 8macroporous resin as adsorbent, the optimal adsorption conditions were the adsorption time of 1 h, 260 m L of volumn, adsorption the flow rate of 1 m L / min, the desorption rate of 40%, the elution volume of 80 m L, the adsorption flow rate of 1 m L / min, and the purity of the purified anthocyanin was 95.54%.The anthocyanin in purple eggplant skin was sensitive to heat, acid, alkali, H2O2, ascorbic acid, sodium benzoate, Fe3 +., and it was stable to sugar.The purification method of macroporous resin was suitable for purification of purple eggplant anthocyanin.Anthocyanins of purple eggplant green elements should be in the 4 ℃, p H1.0 and avoid light preservation. In the process of storage, anthocyanin of purple eggplant should avoid contacting with iron container, and eggplant purple anthocyanins are very sensitive to H2O2 and sodium benzoate, which should be avoided at the same time during the process.In addition, purple eggplant anthocyanin was stable to the sugar, so the sugar can be added apprpriately.