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Yuanjun Yang, Fang Liu 2017. potato anthocyanin extraction and purification. protocols.io dx.doi.org/10.17504/protocols.io.k4mcyu6Copy Citation Copied
URL: https://dx.doi.org/10.17504/protocols.io.k4mcyu6
Authors: Yuanjun Yang, Fang Liu
Summary: Potato tubers (250 g) were washed with distilled water and smashed in 500 mL of a mixture containing 50% alcohol and 1.6% citric acid. The resulting mixture was filtrated twice and centrifuged at 4000 rpm. The supernatant was transferred into a column filled with the pretreated macroporous resin AB-8 for 6 h, and the pigments absorbed in AB-8 were eluted with 95% alcohol. The eluate was concentrated with rotary evaporator at 30 °C and dried in vacuo for 12 h. Two biological replicates were used in this study.
Affiliations: Shandong agriculture academic sciencies, Shandong agriculture academic sciencies
Version: 1
Publication Date: 2017
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Source: Protocols.io
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