Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 296 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042853

Extraction, purification and composition analysis of anthocyanins from Xinjiang Prunus cerasifera Ehrh.peel

  • TAN Junjie ,
  • TIAN Zhanping ,
  • XIERZHATI Aihaiti ,
  • JI Shuyi ,
  • BAI Yawen ,
  • SHEN Jing ,
  • YAO Jun
Expand
  • 1(School of Pharmacy, Xinjiang Medical University, Urumqi 830011, China)
    2(The First Affiliated Hospital of Xinjiang Medical University, Department of Pharmacy, Xinjiang Key Laboratory of Clinical Drug Research, Urumqi 830054, China)

Received date: 2025-03-26

  Revised date: 2025-04-29

  Online published: 2025-09-29

Fold

Abstract

To enhance the resource utilization of anthocyanins from the peel of Xinjiang Prunus cerasifera Ehrh., an environmentally friendly production process has been developed.This process utilized the fruit peel as raw material to efficiently produce high-purity anthocyanins.Using the total anthocyanin content as the evaluation index, pectinase-assisted extraction was employed to optimize the extraction process through single-factor and orthogonal experiments.Macroporous adsorbent resin combined with polyamide resin was used for the purification of anthocyanins, and ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) was employed for composition analysis.The results showed that the optimal extraction conditions were as follows:pectinase dosage of 0.2%, sample pH of 2.0, solid-to-liquid ratio of 1:80(g:mL), temperature of 70 ℃, and extraction time of 30 minutes.Under these conditions, the total anthocyanin content in the peel reached 1 718.35 mg/100 g.The optimal purification conditions using polyamide resin were as follows:sample pH of 3.0, sample volume of 10 BV, ethanol eluent concentration of 50%, elution volume of 3 BV, and flow rate of 2.5 mL/min.After purification, the total anthocyanin content reached 50.72%.UPLC-Q-TOF/MS analysis identified 30 components, including 9 anthocyanins, 10 flavonoids, 4 phenolic acids, and 7 phenylpropanoids.This study developed an integrated ‘pectinase-assisted extraction and dual-resin purification' system, which achieved green extraction and enrichment of anthocyanins.The combination of chemical composition analysis of P.cerasifera peel with this innovative methodology provides a scientific foundation for both sustainable resource utilization and identification of pharmacologically active constituents.

Key words： Prunus cerasifera Ehrh.; anthocyanins; extraction; purification; composition analysis

Cite this article

TAN Junjie , TIAN Zhanping , XIERZHATI Aihaiti , JI Shuyi , BAI Yawen , SHEN Jing , YAO Jun . Extraction, purification and composition analysis of anthocyanins from Xinjiang Prunus cerasifera Ehrh.peel[J]. Food and Fermentation Industries, 2025 , 51(17) : 296 -304 . DOI: 10.13995/j.cnki.11-1802/ts.042853

References

[1] 张士康, 肖正春, 张卫明, 等.我国野生樱桃李的生态学研究[J].中国野生植物资源, 2004, (2):1-3.
ZHANG S K, XIAO Z C, ZHANG W M, et al.Study on the ecology of Prunus divaricata in China[J].Chinese Wild Plant Resources, 2004, (2):1-3.
[2] 王玮, 沈静, 姚军.新疆野生樱桃李果皮中花色苷纯化工艺及体外抗氧化活性[J].食品科技, 2018, 43(2):247-252.
WANG W, SHEN J, YAO J.Purification process and antioxidant activity of anthocyanins from Prunus cerasifera peel[J].Food Science and Technology, 2018, 43(2):247-252.
[3] DONG Y H, WU X, HAN L, et al.The potential roles of dietary anthocyanins in inhibiting vascular endothelial cell senescence and preventing cardiovascular diseases[J].Nutrients, 2022, 14(14):2836.
[4] 沈静, 徐楠, 姚军, 等 新疆野生樱桃李果皮中花色苷提取工艺优化及成分鉴定[J].食品安全质量检测学报, 2019, 10(19):6615-6621.
SHEN J, XU N, YAO J, et al.Optimization of extraction technology and identification of anthocyanin in Prunus cerasifera from Xinjiang[J].Journal of Food Safety & Quality, 2019, 10(19):6615-6621.
[5] 连敏, 高艺玮, 年新, 等 黑果枸杞花色苷的提取、纯化及降解动力学研究[J].食品工业科技, 2024, 45(6):24-31.
LIAN M, GAO Y W, NIAN X et al.Study on extraction, purification and degradation kinetics of anthocyanins from Lycium ruthenicum[J].Science and Technology of Food Industry, 2024, 45(6):24-31.
[6] LARASATI I D, CARRERA C, LIOE H N, et al.Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces:A microwave-assisted approach using Box-Behnken design[J].Journal of Agriculture and Food Research, 2024, 18:101480.
[7] DEVI L M, DAS A B, BADWAIK L S.Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation[J].Food Hydrocolloids for Health, 2024, 5:100174.
[8] KIM M, NAM D G, CHOE J S, et al.Optimization of pectinase-assisted extraction condition of mulberry (Morus alba L.) fruit using response surface methodology and its effect on anthocyanin synthesis pathway-related metabolites[J].Journal of Food Science, 2021, 86(9):3926-3938.
[9] VIDANA GAMAGE G C, CHOO W S.Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application[J].Heliyon, 2023, 9(3):e14426.
[10] 代文清, 张福娟, 纪秀凤, 等.大孔树脂-聚酰胺联用纯化桑葚花色苷[J].包装工程, 2021, 42(19):63-68.
DAI W Q, ZHANG F J, JI X F, et al.Purification of mulberry anthocyanins by macroporous resin and polyamide[J].Packaging Engineering, 2021, 42(19):63-68.
[11] 李慧敏, 陈玲, 阳莹, 等.黑果小檗果实中锦葵素-3-O-葡萄糖苷的分离纯化及安全性研究[J].食品安全质量检测学报, 2024, 15(1):303-313.
LI H M, CHEN L, YANG Y, et al.Isolation and purification of malvidin 3-O-glucoside from Berheris heteropoda Schrenk fruits and its safety studies[J].Journal of Food Safety & Quality, 2024, 15(1):303-313.
[12] 辛美丽, 梁琪, 田金龙, 等.加工及贮藏条件下蔗糖降解产物对蓝莓花色苷稳定性及抗氧化活性的影响[J].食品科学, 2024, 45(14):51-59.
XIN M L, LIANG Q, TIAN J L, et al.Effects of sucrose degradation products on the stability and antioxidant activity of blueberry anthocyanins under processing and storage conditions[J].Food Science, 2024, 45(14):51-59.
[13] LIU Y X, DENG Y, YANG Y L, et al.Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr[J].Ultrasonics Sonochemistry, 2024, 107:106933.
[14] 聂铭, 陆胜民, 王阳光, 等.响应面法优化果胶酶辅助提取杨梅花色苷工艺研究[J].食品科技, 2021, 46(7):194-200.
NIE M, LU S M, WANG Y G, et al.Optimization of anthocyanins extraction assisted with pectinase from red bayberry by response surface methodology[J].Food Science and Technology, 2021, 46(7):194-200.
[15] TAO W, DE LUCA L, MATEUS N, et al.A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources[J].Journal of Food Composition and Analysis, 2025, 140:107232.
[16] 崔丽霞, 张志军, 李晓君, 等.紫苏花色苷纯化工艺研究[J].食品科技, 2017, 42(5):204-208.
CUI L X, ZHANG Z J, LI X J, et al.Purification of anthocyanins from perilla[J].Food Science and Technology, 2017, 42(5):204-208.
[17] SWER T L, CHAUHAN K, PAUL P K, et al.Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L[J].International Journal of Biological Macromolecules, 2016, 92:867-871.
[18] YANG P Q, BASÍLIO N, LIAO X J, et al.Thermodynamics and kinetics of 3-deoxyanthocyanidins versus anthocyanins:What is common and different[J].Journal of Agricultural and Food Chemistry, 2025, 73(9):5605-5613.
[19] 杨观兰, 钟朝玲, 卢连香, 等.南酸枣叶总黄酮的纯化及其抗氧化活性研究[J].食品科技, 2021, 46(8):178-183.
YANG G L, ZHONG C L, LU L X, et al.Purification and antioxidant activity of flavonoids from Choerospondias axillaris leaves[J].Food Science and Technology, 2021, 46(8):178-183.
[20] SUN J H, LIN L Z, CHEN P.Study of the mass spectrometric behaviors of anthocyanins in negative ionization mode and its applications for characterization of anthocyanins and non-anthocyanin polyphenols[J].Rapid Communications in Mass Spectrometry, 2012, 26(9):1123-1133.
[21] WANG Y, CHEN X L, ZHANG Y M, et al.Antioxidant activities and major anthocyanins of Myrobalan plum (Prunus cerasifera Ehrh.)[J].Journal of Food Science, 2012, 77(4):C388-C393.
[22] 王雷, 董金旭, 王一凯, 等.基于UPLC-Orbitrap-MS/MS技术联合GNPS分子网络快速分析黑果腺肋花楸果实成分[J].质谱学报, 2024, 45(6):874-883.
WANG L, DONG J X, WANG Y K, et al.Rapid identification of constituents of Aronia melanocarpa(Michx.) Elliott fruit by UPLC-Orbitrap-MS/MS and GNPS molecular network[J].Journal of Chinese Mass Spectrometry Society, 2024, 45(6):874-883.
[23] TIAN Q G, GIUSTI M M, STONER G D, et al.Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring[J].Journal of Chromatography A, 2005, 1091(1-2):72-82.
[24] 杨杰, 王艳林, 杨迪, 等.基于UPLC-Q-TOF-MS和HPLC-DAD的三七黄酮类成分定性与定量研究[J].中国中药杂志, 2023, 48(13):3462-3471.
YANG J.WANG Y L, YANG D, et al.Qualitative and quantitative study of flavonoids in Notoginseng Radix et Rhizoma based on UPLC-Q-TOF-MS and HPLC-DAD[J].China Journal of Chinese Materia Medica, 2023, 48(13):3462-3471.
[25] 贺叶风, 张春英, 刘群录.映山红花瓣花色苷成分组成分析[J].中国农业科技导报, 2021, 23(2):50-56.
HE Y F, ZHANG C Y, LIU Q L.Characterization of flower coloration in petals of Rhododendron simsii[J].Journal of Agricultural Science and Technology, 2021, 23(2):50-56.
[26] YANG C, SUN N, QIN X, et al.Analysis of flavonoid metabolism of compounds in succulent fruits and leaves of three different colors of Rosaceae[J].Scientific Reports, 2024, 14:4933.
[27] 蓝艳, 王慧玉, 张晓芹, 等.基于HPLC-Q-TOF-MS/MS和HPLC-DAD的青钱柳叶化学成分的鉴定分析[J].中国药师, 2022, 25(6):966-971.
LAN Y, WANG H Y, ZHANG X Q, et al.Analysis of main active components from the leaves of Cyclocarya paliurus by HPLC-Q-TOF-MS/MS and HPLC-DAD[J].China Pharmacist, 2022, 25(6):966-971.
[28] 罗世博, 刘伟, 谢星, 等.紫色野生樱桃李提取物抗氧化和降血糖活性研究及化学成分鉴定[J].食品与发酵工业, 2024, 50(19):191-200.
LUO S B, LIU W, XIE X, et al.Antioxidant and hypoglycemic activities of purple Prunus cerasifera Ehrh extracts and.identification of chemical constituents[J].Food and Fermentation Industries, 2024, 50(19):191-200.
[29] TSUGAWA H, NAKABAYASHI R, MORI T, et al.A cheminformatics approach to characterize metabolomes in stable-isotope-labeled organisms[J].Nature Methods, 2019, 16(4):295-298.
[30] 李颖, 吴茵, 李倩, 等.水飞蓟素胶囊化学成分的UPLC-Q-TOF-MS快速鉴定与分析[J].中国医院药学杂志, 2017, 37(22):2259-2265.
LI Y, WU Y, LI Q, et al.Quick identification and analysis of chemical constituents in silymarin capsules by UPLC-QTOF-MS[J].Chinese Journal of Hospital Pharmacy, 2017, 37(22):2259-2265.
[31] 张露, 王红红, 杨斯涵, 等.基于UPLC-QTOF-MS/MS技术分析荷叶乙酸乙酯相中主要化学成分[J].食品科学, 2019, 40(22):229-235.
ZHANG L, WANG H H, YANG S H, et al.Characterization of chemical constituents in ethyl acetate fraction of lotus leaves by ultra-high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry[J].Food Science, 2019, 40(22):229-235.
[32] MA T C, LIN J P, GAN A N, et al.Qualitative and quantitative analysis of the components in flowers of Hemerocallis citrina Baroni by UHPLC-Q-TOF-MS/MS and UHPLC-QQQ-MS/MS and evaluation of their antioxidant activities[J].Journal of Food Composition and Analysis, 2023, 120:105329.
[33] 邬旻珊, 肖观林, 谢灿辉, 等.UPLC-Q-TOF-MS/MS和UPLC-QQQ-MS/MS分析洋甘菊的化学成分[J].分析测试学报, 2024, 43(11):1803-1812.
WU M S, XIAO G L, XIE C H, et al.Analysis of chemical components in chamomile using UPLC-Q-TOF-MS/MS and UPLC-QQQ-MS/MS[J].Journal of Instrumental Analysis, 2024, 43(11):1803-1812.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.