Isolation Of Malvidin 3-O-glucoside By Preparative High Performance Liquid Chromatography

Anthocyanins are a group of compounds in red grape and wine, which are belonging to the polyphenols. They are the main pigments in wine, play important roles in sensory quantity and healthyprotecting effects of wine.Analysed the different extractants, extracted temperature, extracted vol., extracted time and extracted times, with the yield of extraction as index. Single-factor and orthogonal experiments were adopted to established the optimal conditions for the extraction of anthocyanins. The analysis of relationship between adsorption time, adsorption temperature, concentration of antonocyanins solution, flow rate of adsorption, pH and adsorption amount were taken place. After orthogonal experiments, the optimal conditions for the separation of anthocyanins were established. The Malvidin 3-O- Glucoside was prepared by PHPLC. Results were as follows:1 Ultrasonic extraction at 20℃, 1%HCl MeOH as extractant, extracted time is 50min, the ratio of grape pomace and extraction is 1:7 and three-time extraction is the best. The yield of anthocyanins from grape pomace was up to 73.10%.2 The anthocyanins sample was subjected to an Amberlite XAD-7HP column. The results showed that: adsorption time was 60 min, 1%HCl MeOH as eluant, the concentration of antonocyanins solution was 1.2mg/mL, the flow rate of adsorption was 1.5BV/h, pH was 2, the flow rate of de-adsorption was 1.5mL/h. The purity of anthocyanins was 90.05%.3 In additional, HPLC and UV-visible characterization were carried out on the anthocyanin purified. The purity of the product was 98.13%. Determination of complete structure of the product required further support from MS analyses, which was in progress.