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Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins

Liu, X.; Xiao, G.; Chen, W.; Xu, Y.; Wu, J.

Journal of Biomedicine and Biotechnology 2004(5): 326-331

2004


ISSN/ISBN: 1110-7243
PMID: 15577197
DOI: 10.1155/s1110724304403052
Accession: 004289921

Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colourant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from 147.68 to 2725.46 mg/litre juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colourant.

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