Purification of Anthocyanin from Blueberry Candied Syrup by Microfiltration Combined with Macroporous Resin

In this work, the blueberry candied syrup was separated and purified by microfiltration combined with macroporous resin technology to recover anthocyanins. Firstly, the macroporous resin was screened through static test. On the basis of single factor and Box-Behnken response surface tests, the flow rate, ethanol concentration and elution flow rate were optimized with anthocyanin recovery rate and total sugar removal rate as indexes in the dynamic test. The result showed that the anthocyanin content and the total sugar content were 6.84 mg/100 mL and 31.76 mg/mL respectively. Among AB-8, D101 and HPD 600 resins, AB-8 was optimized for the purification of anthocyanins from blueberry candied syrup, and the best technological conditions for the purification of anthocyanins by macroporous resin were as follows: The flow rate was 2.0 mL/min, the ethanol concentration was 83%, and the elution flow rate was 2.0 mL/min. Under these conditions, the anthocyanin recovery rate was 86.68%, and the total sugar removal rate was 84.13%. After the anthocyanin desorbing solution was concentrated by rotation evaporation, the concentration of anthocyanin was 5.56 mg/100 mL, and the total sugar concentration was 5.24 mg/mL. The color value of anthocyanins was 31.43, which was about 5 times of the color value of anthocyanins in raw materials. Microfiltration combined with macroporous resin purification of blueberry candied syrup anthocyanin was effective, and this study provides some technical reference for the isolation and purification of blueberry anthocyanin.